There’s something irresistibly comforting about a classic lemon drizzle cake. This Easy Lemon Drizzle Traybake version brings together the perfect balance of sweet and tangy flavors in a fuss-free format that’s ideal for both casual family treats and elegant afternoon teas. The beauty lies in its simplicity – a moist, tender sponge infused with fresh lemon zest, topped with a gloriously sticky-sweet lemon drizzle that creates that signature crackly crust.
Ready in just 45 minutes from start to finish, this recipe proves that spectacular baking doesn’t require hours in the kitchen. The traybake format makes it perfect for sharing, with neat squares that are easy to portion and serve without any complicated layering or decorating skills needed.
Why You’ll Love This
- Simple ingredients you likely already have in your pantry and refrigerator
- No fancy equipment needed – just a mixing bowl, whisk, and baking tray
- The perfect balance of sweet cake and tangy lemon flavor
- Stays moist for days (if it lasts that long!)
- Versatile enough for casual snacking or dressed up for special occasions
Ingredients
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 medium eggs
- 2 cups self-raising flour
- 3 tablespoons milk
- Zest of 2 lemons
- 1 2/3 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1-2 tablespoons lemon zest
Instructions
- Preheat oven to 350°F. Line 8×10-inch tin with parchment.
- Whisk butter and sugar until fluffy. Add vanilla, then gradually mix in eggs, flour and milk.
- Stir in lemon zest. Transfer to prepared tin.
- Bake 25-30 minutes until toothpick comes out clean. Cool completely.
- Mix powdered sugar and lemon juice. Spread over cake and top with zest. Let set before cutting.
Tips & Variations
- Add a tablespoon of poppy seeds to the batter for a lovely texture contrast
- For an extra zingy cake, add a tablespoon of lemon juice to the batter
- If you prefer a smoother topping, use icing sugar instead of granulated sugar for the drizzle
- Add a few sprigs of fresh thyme to the batter for a sophisticated herbal note
- Make it gluten-free by substituting the self-raising flour with a gluten-free blend plus 1/2 tsp xanthan gum
- For a showstopper finish, top with candied lemon slices before serving
Serving Suggestions
This lemon drizzle cake is delicious on its own with a cup of tea or coffee, but for a more indulgent dessert, serve slightly warm with a dollop of crème fraîche or vanilla ice cream. The cool creaminess pairs beautifully with the tangy lemon flavor.
For an elegant afternoon tea, cut into smaller squares and serve alongside fresh berries and a pot of Earl Grey tea. The floral notes in the tea complement the citrus perfectly.
Notes
- The cake will keep in an airtight container for up to 5 days at room temperature.
- You can freeze individual slices for up to 3 months – just defrost at room temperature when needed.
- The cake is done when a skewer inserted into the center comes out clean.
- Apply the drizzle while the cake is still warm to allow it to soak in properly.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh is best for this recipe as it provides a brighter flavor, but in a pinch, bottled juice will work. Just omit the zest if using bottled juice.
My cake sank in the middle. What went wrong?
This typically happens when the oven door is opened during baking or if the cake is underbaked. Make sure to bake until a skewer comes out clean and avoid opening the oven during the first 20 minutes.
Can I make this with other citrus fruits?
Absolutely! Orange, lime, or even grapefruit can be substituted for a different flavor profile. Just adjust the sugar in the drizzle according to the sweetness of your chosen fruit.
How do I know when to add the drizzle?
Add the drizzle as soon as the cake comes out of the oven while it’s still hot. This allows the sugar mixture to soak in properly and create that signature crunchy top.
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