Lemon Drizzle Traybake

A classic, moist lemon sponge topped with a crunchy granulated sugar glaze, perfect for sharing in sixteen slices.

Baking Vegetarian Dessert Lemon Cake

Estimated Nutrition

Calories

280.3

kcal / serving

4485.4 kcal total

Carbs

38.1g

per serving

609.5 g total

Fat

12.8g

per serving

204.8 g total

Protein

3.9g

per serving

62.1 g total

Cook Time

minutes

Serves

slices

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

225

Caster Sugar

275

Self-Raising Flour

tsp

Baking Powder

level teaspoons

175

Granulated Sugar

for the glaze

Dairy

225

Butter

at room temperature, alternative to baking spread

piece

Eggs

free-range

tbsp

Milk

Fruits

piece

Lemons

zest only

piece

Lemons

juice only, for the glaze

NutsSeeds

tbsp

Lemon Verbena

heaped, very finely chopped

OilsFats

225

Baking Spread

straight from the fridge, plus extra for greasing

Method

Preheat the oven to 180°C and grease a 30x23cm tin with baking spread and paper.

Beat all cake ingredients in a large bowl for 2 minutes and level the mixture in the tin.

Bake for 35 to 40 minutes until the sponge springs back when touched.

Mix the granulated sugar and lemon juice together to form a runny glaze.

Cool the cake in the tin for 5 minutes before transferring it to a wire rack.

Brush the glaze over the warm cake and leave it to set before slicing.