Classic Lemon Drizzle Traybake 🍋✨
A zesty, moist sponge with a crisp lemon sugar crust—this easy traybake is a British teatime staple that’s guaranteed to brighten any day!
Ingredients:
For the Sponge:
🧈 Unsalted butter: 225g, softened
🍬 Caster sugar: 225g
🥚 Eggs: 4 large
🌾 Self-raising flour: 275g, sifted
🍋 Lemon: 2 (zest only)
🥛 Milk: 2 tbsp
For the Drizzle:
🍋 Lemon: Juice of 2 (about 100ml)
🍬 Granulated sugar: 150g
Method:
1️⃣ 🔥 Prep: Preheat oven to 180°C (fan 160°C). Grease and line a 20x30cm traybake tin.
2️⃣ 🍰 Make the batter:
Beat butter and sugar until pale and fluffy. Gradually add eggs, mixing well between each.
Fold in flour, lemon zest, and milk until just combined.
3️⃣ ⏲ Bake: Spread batter into the tin. Bake for 25-30 mins until golden and a skewer comes out clean.
4️⃣ 🍋 Drizzle:
Mix lemon juice and sugar. Poke warm cake all over with a skewer, then pour over the drizzle. Let it soak in completely before cutting.
Serving Info:
⏱ Prep: 15 mins | 🍳 Cook: 30 mins | 🍴 Makes: 12 squares | 🔥 Calories: ~250 per square
Tips:
✔ Extra crunch: Sprinkle with poppy seeds before baking.
✔ Storage: Keeps for 3 days in an airtight tin (if it lasts that long!).
✔ Fluffy secret: Use room-temperature ingredients for even mixing.
"Sunshine on a plate—even when it’s pouring outside!" ☔🇬🇧