This easy lemon drizzle traybake is soft, moist, and so delicious you will not be able to stop eating it.
This is a recipe for a lemon drizzle traybake cake that you can make with your children. It's so easy that they could probably make it on their own. Mine were delighted to help mix the ingredients and crack the eggs (well, that wasn't a clean job, but who cares? It was OK in the end).
With lots of butter, sugar, and eggs, this has to be good. It is! It is really good!
The lemon cake traybake is also a great option to serve at children's parties; even the pickiest eaters among them will love it! I used to bake this a lot when my kids were small, and there was never a kid invited who didn't enjoy this lemon cake.
Try more drizzle cakes like this Orange Drizzle Cake or the Carrot Coconut Cake.
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Recipe ingredients
Ingredients for the traybake cake: Unsalted butter, all-purpose flour, granulated sugar, large eggs, baking powder, one unwaxed lemon, and vanilla extract.
Ingredients for the lemon drizzle: Lemon juice and zest, and icing sugar.
See the recipe card for full information on ingredients and quantities.
How to make lemon drizzle tray bake?
Step #1: Beat the soft butter until light and fluffy. Gradually add the sugar and continue beating for several minutes.
Step #2: Add the citrus zest and 2 tablespoons juice. Add the eggs one at a time, mixing very in between. Scrape the bowl a few times.
Step #3: Mix the flour and the baking powder and sieve over the butter-egg mixture. Incorporate carefully.
Step #4: Pour the batter onto the prepared tray and bake for about 20 minutes.
Step #5: Juice the lemons and pour the juice into a bowl. Sift over the icing sugar and whisk well.
Step #6: Prick the cake with a toothpick. Pour the drizzle evenly and sprinkle with zest. Let cool completely in the pan, then cut into squares.
Try more of our lemon cakes, for instance, the Romanian Lemon Cake, the Australian Lemon Slice, or the Limoncello Bundt Cake.
Good to know!
Use a digital kitchen scale (the Amazon link opens in a new tab) when baking; it guarantees the best results (Amazon affiliate link).
Using a stand mixer is easier, but a hand-held mixer will do just as fine.
Don't overbake; the lemon drizzle traybake cake should still be pale on the outside and remain moist on the inside.
You can replace the lemon juice and zest with lime juice and zest. Or try this Lime Drizzle Cake.
How to store the cake?
- Another good thing about this cake is that you can make it well in advance, it will keep for days and days.
- Keep the squares airtight or well-wrapped in aluminum foil, but don't stack them on top of each other, or they will start sticking. You can cut some pieces of parchment paper to place between the layers.
Lemon Drizzle Traybake
Equipment
- Baking pan 30 x 30 cm/ 12 x 12 inch or similar
- Mixer
Ingredients
Lemon cake:
- 300 g unsalted butter 1¼ cup, room temperature, Note 1
- 300 g granulated sugar 1½ cup
- 1 teaspoon vanilla extract
- 6 large eggs
- 1 lemon Note 2
- 300 g all-purpose flour 2 ½ cups
- ½ teaspoon baking powder
Lemon drizzle:
- 100 g icing sugar ½ cup
- 100 ml lemon juice scant ½ cup, freshly squeezed
- some lemon zest to decorate, optional
Instructions
Lemon cake:
- Preheat the oven to 180°C/ 350°F. Line the baking pan with parchment paper.
- Cream butter and sugar: Place the soft butter in the bowl of the stand mixer and beat on medium speed until light and fluffy. Gradually add the sugar and continue beating for several minutes. Add the zest of the lemon, 2 tablespoons of lemon juice, and vanilla extract.300 g unsalted butter/ 1¼ cup + 300 g granulated sugar/ 1½ cup + zest and 2 tablespoon juice from 1 lemon + 1 teaspoon vanilla extract
- Add the eggs one at a time, mixing very well before adding the next egg. Scrape the bottom and sides of the bowl a few times in between.6 large eggs
- Mix the flour and the baking powder and sieve over the butter-egg mixture. Incorporate carefully.300 g all-purpose flour/ 2 ½ + ½ teaspoon baking powder
- Bake: Pour the batter onto the prepared tray and bake for about 20 minutes. The cake should remain pale and still lightly moist inside. Leave to cool in the pan for 10 minutes. In the meantime make the lemon drizzle.
Lemon drizzle:
- Mix: Juice the lemons and pour the juice into a bowl. Sift over the icing sugar and whisk well.100 ml lemon juice/ scant ½ cup + 100 g icing sugar/ ½ cup
- Prick the cake all over with a toothpick and pour the drizzle evenly all over the cake. Sprinkle with lemon zest, if desired. Let cool completely in the pan.some lemon zest
Notes
- Measurements: Use a digital kitchen scale when baking; it guarantees the best results (the Amazon affiliate link opens in a new tab).
- Lemons: It's preferable to use organic and unwaxed lemons as you will need their zest, too.
Iris Wee says
Just finished baking this. Are we supposed to pour the entire 100ml of lemon/sugar mixture onto the cake. Cos there was quite a lot of liquid and I wasn’t sure how wet the cake should be. Are we supposed to drench the cake with the lemon drizzle or just slightly moist.
Adina says
Hi Iris. Everything, it won't be wet, just tender. I baked this what feels like a 100 times, it always turns out great. Let me know how it was. 🙂
Mike@TheIronYou says
I'm such a sucker for lemon cake, and your looks incredible. Great job Adina!
Adina says
Thank you, Mike. 🙂
Angie@Angie's Recipes says
I am a fan of sweet and tangy treats. These lemon bars look so colourful and tempting, Adina.
Adina says
Thank you, Angie. I love sweet and tangy too. 🙂
Anu-My Ginger Garlic Kitchen says
This lemon cake indeed looks so good, Adina! Love how quick and easy this is. It is! I think this cake is AWESOME even for elders! Gorgeous and refreshing! 🙂
Adina says
Thank you, Anu. 🙂