Lemon Drizzle Traycake
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
20
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Calories
190 kcal
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Course
Dessert
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Cuisine
American, International, British
Lemon Drizzle Traycake
Description
The Lemon Drizzle Traycake combines softened butter and sugar creamed until light and fluffy before incorporating eggs one by one. Fresh lemon zest and juice provide a bright citrus flavor, despite the batter sometimes splitting initially. Baking powder ensures a gentle rise in this all-purpose flour-based cake. The traybake shape creates an even cook with a tender crumb.
Once baked, while still warm, a drizzle made from fresh lemon juice and granulated sugar is poured over the cake, allowing the juice to absorb into the surface and the sugar to form a delicate crust, adding both texture and additional sweetness. Lemon zest decoration adds a fresh aroma and visual appeal.
This cake can be cut into squares and served alongside tea or as a light dessert. Its refreshing lemon flavor pairs well with creamy or fruity accompaniments.
Adding the drizzle while the cake is warm is important to achieve the right texture and absorption. The batter's slight splitting is normal and resolves once the flour is mixed in, so care to not overmix is advised but not critical.
Ingredients
- 200 g unsalted butter softened, 2 sticks
- 150 g caster sugar ¾ cup
- 3 egg
- lemon zest of 2 lemons
- lemon juice of 1
- 250 g all-purpose flour 2 cups, plain
- 3 teaspoon baking powder
Drizzle
- lemon juice of 2
- 175 g granulated sugar 3/4 cups
- lemon to decorate, zest
Instructions
- Preheat the oven to 180C/350F.Grease a 23x33cm (9x13 in) baking tray or line with baking paper.
- In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy. Add the eggs one at a time, beating each one in well, then mix in the lemon zest and juice. The batter might ‘split’ slightly, but it will come together when the flour is added.
- Sift in the flour and baking powder and gently stir to combine.
- Pour the mixture into the prepared baking pan and spread it out evenly.
- Bake for 20-25 minutes or until a skewer inserted in the centre comes out clean. Allow to cool for 5 minutes.
- Meanwhile, mix the lemon juice and sugar and then drizzle over the top of the warm cake. Allow to cool completely, sprinkle with the lemon zest then cut into squares and serve.
Notes
- Add the lemon drizzle immediately while the cake is still warm to allow the juice to soak in and the sugar to form a crust.
- Expect the batter to split slightly when adding lemon but it will come together after adding flour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 46mg | 15% |
| Sodium | 81mg | 3% |
| Potassium | 100mg | 2% |
| Sugar | 16g | 32% |
| Vitamin A | 285IU | 6% |
| Calcium | 40mg | 4% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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