Craving a bright, zesty dessert that’s incredibly easy to make? This Sticky Lemon Drizzle Traybake is a fantastic lemon cake recipe that delivers on flavor without any fuss, perfect for beginners and seasoned bakers alike. You’ll love how the tangy lemon drizzle soaks into the soft, moist cake, creating an irresistible treat.
Key Ingredients & Substitutions:
- Lemons: Fresh lemons are best for their vibrant zest and juice.
- Self-raising flour: You can substitute with all-purpose flour plus 1.5 teaspoons baking powder per cup.
- Granulated sugar: White sugar is ideal for the cake and drizzle.
- Eggs: Large eggs work best in this lemon cake recipe.
- Butter: Unsalted butter, softened, gives the best texture. Margarine can be used in a pinch.
- Milk: Any dairy or non-dairy milk will work.
Ingredients:
For the Cake:
- 175g (3/4 cup) softened unsalted butter
- 175g (3/4 cup + 2 tbsp) granulated sugar
- 3 large eggs
- Zest of 2 lemons
- 175g (1 1/2 cups) self-raising flour
- 2 tbsp milk
For the Drizzle:
- 100g (1/2 cup) granulated sugar
- Juice of 2 lemons
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 12
- Tools Needed: 20cm x 30cm (8in x 12in) traybake tin, mixing bowls, whisk or electric mixer.
Step-by-Step Instructions:
1. Prepare Your Tin and Preheat Oven
Line your 20cm x 30cm (8in x 12in) traybake tin with parchment paper. This prevents sticking and makes cleanup easy. Preheat your oven to 180°C (350°F).
2. Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step incorporates air, making your lemon cake light.
3. Add Eggs and Lemon Zest
Crack the eggs in one at a time, mixing well after each addition. Stir in the lemon zest; this infuses your lemon cake with incredible citrus flavor.
4. Fold in Flour and Milk
Gently fold in the self-raising flour until just combined. Overmixing can make the cake tough. Finally, stir in the milk to achieve a smooth batter.
5. Bake the Cake
Pour the batter into your prepared traybake tin and spread it evenly. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
6. Prepare the Lemon Drizzle
While the cake is still warm from the oven, combine the granulated sugar and lemon juice in a small bowl. Stir until the sugar is mostly dissolved.
7. Drizzle and Cool
Generously pour the lemon drizzle over the warm cake. The warmth helps the cake absorb the sticky sweetness. Let your lemon cake cool completely in the tin before slicing.
Variation Ideas:
- Coconut Lemon Drizzle: Add 50g (1/2 cup) desiccated coconut to the cake batter.
- Blueberry Lemon: Fold 100g (3/4 cup) fresh blueberries into the batter before baking for a fruity twist.
- Orange Drizzle: Substitute lemons with oranges for a sweeter, less tart flavor profile.
Storage Instructions:
Store your Sticky Lemon Drizzle Traybake in an airtight container at room temperature for up to 3-4 days. This lemon cake recipe also freezes well for up to 2 months; just thaw it at room temperature before serving.
Frequently Asked Questions (FAQ):
Can you make this lemon cake recipe ahead of time?
Absolutely! This lemon cake recipe tastes even better the next day as the flavors meld and the drizzle fully soaks in.
Why is my lemon cake dry?
A dry lemon cake often results from overmixing the batter or baking for too long. Ensure you measure accurately and bake until just done.
Can you use bottled lemon juice for the drizzle?
While fresh lemon juice provides the best flavor, you can use bottled lemon juice if that’s all you have.
How do you know when the cake is done baking?
Insert a wooden skewer or toothpick into the center; if it comes out clean, your lemon cake is perfectly baked.
What kind of tin is best for a traybake?
A rectangular baking tin, usually about 20cm x 30cm (8in x 12in), is ideal for traybakes.
Can you add frosting instead of a drizzle?
You certainly can! A simple lemon buttercream frosting would also be delicious on this lemon cake.