Lemon Drizzle Traybake

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

Estimated Nutrition

	Per Serving	Total
Calories	280.3 kcals	4485.4 kcals
Carbohydrates	38.1 grams	609.5 grams
Fat	12.8 grams	204.8 grams
Protein	3.9 grams	62.1 grams

Cook Time

40 mins

Produces

16 slices

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

225
g

Caster Sugar

275
g

Self-Raising Flour

2
tsp

Baking Powder

level teaspoons

175
g

Granulated Sugar

for the glaze

Dairy

225
g

Butter

at room temperature, alternative to baking spread

4
piece

Eggs

free-range

4
tbsp

Milk

Fruits

2
piece

Lemons

zest only

2
piece

Lemons

juice only, for the glaze

NutsSeeds

1
tbsp

Lemon Verbena

heaped, very finely chopped

OilsFats

225
g

Baking Spread

straight from the fridge, plus extra for greasing

Steps

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.