Recipe

Lemon Drizzle Traybake (GF)

updated on

Lemon Drizzle is a classic. Fact.

The key to achieving the much loved sugar crust is to pour the syrup over the cake while it is still warm. Granulated sugar is best to use in the syrup as it’ll form larger sugar crystals on top of the cake, giving it that satisfying crunch!

For this recipe, I used a 20 x 30 cm brownie tin but you can also use roasting tins and ovenproof dishes too. One thing to note is that if you use a non-metal dish, like glass or ceramic, it will require slightly longer cooking time as they are poorer conductors of heat. Add an additional 10 mins to the baking time and then check with a skewer until it comes out clean.

This recipe is super easy to make gluten-free too! I’ve included the substitutions in the recipe below.

This recipe makes 20 square slices and takes approx. 1 hour to make. Make sure your ingredients are all at room temperature before you start.

Ingredients:

  • 200 g unsalted butter, softened
  • 200 g caster sugar
  • 4 eggs, at room temperature
  • 200 g self-raising flour (or gluten-free self raising flour)
  • 1 tsp baking powder (make sure this is gluten-free if needed)
  • 3 lemons, plus extra zest for decoration
  • 150 g granulated sugar

For a bit of floral flair, try adding some lavender essence (1-2 drops) to the sponge or syrup! Or why not add 50 ml of your favourite gin to the syrup for the taste of a G&T! This can also be achieved using juniper essence (1-2 drops) for an alcohol-free alternative. Another winning combo is to substitute one of the lemons for a lime for a tropical twist!

Useful Equipment: 20 x 30 cm brownie tin or equivalent, baking paper mixing bowl, hand mixer, sieve, spatula, lemon juicer, zester or grater, jug

Method:

  1. Preheat the oven to 180 °C fan/350 °F and line your chosen baking tin.
  2. In a mixing bowl, cream together the butter and caster sugar until light and fluffy.
  3. Whisk in the eggs one at a time until combined.
  4. Sieve in the flour and baking powder and fold to combine.
  5. Add the zest of 2 lemons plus the juice of 1 lemon and mix to combine.
  6. Pour into the prepared tin and bake for 35-40 mins or until a skewer inserted into the middle of the cake comes out clean.
  7. While the cake is baking, mix the juice of the other two lemons with the granulated sugar in a jug (and other flavouring if using!).
  8. Once baked, prick the cake all over with a fork and then pour over the drizzle.
  9. Leave until cooled completely before taking the cake out of the tin and cutting into squares – I cut mine into 20 square slices. I also used some more lemon zest to decorate. Enjoy!

This cake will keep up to 5 days in an airtight container and also freezes really well if you want to save some for another day! It can be frozen for up to 1 month, ensure it is thoroughtly defrosted and brought to room temperature before serving.

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