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Quick lemon drizzle traybake recipe

Quick lemon drizzle traybake recipe

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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Citrus cakes
  • Lemon cake

This quick lemon cake is prepared and baked in under 30 minutes. Perfect for an impromptu afternoon treat or for bake sales.

27 people made this

IngredientsServes: 16

  • 350g butter or margarine
  • 350g granulated sugar
  • 1 teaspoon vanilla extract
  • 6 eggs
  • 350g plain flour
  • 2 tablespoons baking powder
  • grated zest of 2 lemons
  • 4 tablespoons icing sugar
  • 4 tablespoons lemon juice

MethodPrep:5min ›Cook:20min ›Ready in:25min

  1. Preheat oven to 200 C / Gas 6. Grease a Swiss roll tin.
  2. In a bowl beat the margarine, sugar and vanilla extract until creamy. Add one egg at a time, stirring well after each addition.
  3. In a second bowl combine the flour, baking powder and lemon zest, mix well and sift over the egg mixture. Stir to mix well.
  4. Pour cake mixture onto the prepared baking tray and smooth the surface.
  5. Bake in the preheated oven for about 20 minutes.
  6. Remove cake from oven and prick the cake all over with a skewer. Mix together the icing sugar and lemon juice and pour lemon mixture over cake.
  7. Let cake cool and cut into squares to serve.

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Reviews & ratingsAverage global rating:(1)

Lemon drizzle traybake

Mary Berry's been making lemon drizzle cake since the 1960s, and this is the recipe she is most asked for when stopped in the street.

Equipment and preparation: for this recipe, you will need a 30x23cm/12x9in traybake or roasting tin. Each serving provides 290 kcal, 4g protein, 38.5g carbohydrates (of which 25g sugars), 13.5g fat (of which 8g saturates), 0.7g fiber and 0.6g salt.


  • 225g/8oz butter at room temperature, plus extra for greasing
  • 225g/8oz caster sugar
  • 275g/10oz self-raising flour
  • 2 level tsp baking powder
  • 4 free-range eggs
  • 4 tbsp milk
  • 2 unwaxed lemons, finely grated zest only
  • 1 heaped tbsp very finely chopped lemon verbena (optional)
  • For the glaze
  • 175g/6oz granulated sugar
  • 2 lemons, juice only


  • Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with butter and line the base with baking paper.
  • Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared tin and level the top.
  • Bake for 35󈞔 minutes, until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the center of the cake.
  • Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency.
  • Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on a wire rack set over a tray.
  • Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve.

Recipe Tips

Tip 1: It is important to spoon the glaze on to the cake while it’s still warm so the lemon juice soaks in properly.

Tip 2: Lemon balm works well as an alternative for lemon verbena if you can’t get hold of any, or you could use finely chopped lemon thyme leaves.

Tip 3: This traybake can be stored in an airtight container for 3𔃂 days and frozen for up to a month.

Gluten free lemon drizzle cake

Another mighty fine recipe to share with you! This gluten free lemon drizzle cake recipe is a joy to make and smells incredible whilst it’s baking. The light buttery sponge, is delicately flavoured with fresh lemon zest and finished with a classic lemon drizzle topping.

I was introduced to this fabulous gluten free lemon drizzle cake recipe whilst working at Juvela gluten free food. It was something that was made regularly on an epic scale, by Anna (my friend and Juvela home economist), so it could be cut up and sampled at the gluten free events we attended. Lucky you if you ever got to sample it. As in my opinion Anna makes the very best lemon drizzle cake!

This gluten free lemon drizzle cake recipe really is a winner. And whilst I have made it many times using Juvela gluten free mix (available on prescription in some areas of the UK and you can also purchase directly from Juvela), on this occasion I used Sainsbury’s gluten free self-raising flour and was delighted with how well it turned out.


For the cake
175g (6oz) unsalted butter
175g (6oz) caster sugar
175g (6oz) gluten free self-raising flour or mix
2 large eggs – room temp
Finely grated zest of 1 unwaxed lemon

For the drizzle
110g (4oz) caster sugar
Juice of 1 lemon
(Blend together and set to one side)


Preheat the oven to 180C/350F/Gas 4/160C Fan.

Line a 2lb loaf tin. Love using the readymade liners – less faffy!

Gently melt the butter and sugar together in a pan. Best do this on a really low heat, as you don’t want the butter or sugar to burn. Keep giving it a quick stir and blend well once melted. Set to one side to cool a little.

Place the gluten free flour into a large bowl and add the grated lemon zest. Add the eggs and melted butter and sugar.

Beat together well with a large spoon until nice and smooth and then transfer the mixture into the loaf tin.

Pop into the oven and bake for about 35-40 minutes until the cake is golden brown and springy to touch.

Remove the cake from the oven. Prick the top of the cake with a skewer or fork to make a few small holes for the drizzle to seep into.

Whilst the cake is still hot, slowly pour the lemon drizzle mixture over the top of the cake.

It’s good to grab a teaspoon at this point and repeatedly spoon the drizzle that has pooled around the edge of the cake back over the top of the cake.

Allow the drizzle to set and the cake to cool and then turn out and enjoy!

To check out a really quick demo of me popping together a gluten free lemon drizzle cake click here.

Tray bake recipes: How to make the glaze for your lemon drizzle

It really couldn't be easier (and quicker) to make that all important, sugary glaze for your lemon drizzle traybake. Just mix your lemon juice with sugar, and voila! However, it's important to make sure you spoon the mixture over the cake whilst it's warm, to ensure it soaks up into it - giving you that gorgeous tangy lemon taste.

For a fun afternoon of baking at home, this is the ideal recipe. It's simple, tasty and it'll fill your home with the lovely smell of baking that we all love! Give it a go - it really couldn't be easier!

This recipe was taken from Mary Berry's Cookery Course, published by DK, £17.99 (paperback edition).

Lemon drizzle squares

Recipe from Easy Vegan Bibleby Katy Beskow (Quadrille, £22) Photography © Luke Albert.

Light, zesty and made for sharing, these lemon drizzle squares will delight everyone who is lucky enough to try one! Mix up the flavours seasonally – try with unwaxed lime or orange.

Suitable for freezing (without the drizzle)

250g (2 cups) self-raising flour

100g (1⁄2 cup) caster (superfine) sugar

250ml (1 cup) sweetened soya milk

100ml (scant 1⁄2 cup) sunflower oil

1 tsp good-quality vanilla extract

zest and juice of 1⁄2 unwaxed lemon

zest and juice of 1⁄2 unwaxed lemon

150g (11⁄4 cups) icing (confectioners’) sugar, sifted

These cake squares will keep for up to 3 days when stored in a sealed container, in a cool, dry place.

Preheat the oven to 180°C/350°F/gas mark 4. Line a small baking tray (30x20cm/12x8in) with baking parchment.

In a large bowl, stir together the flour, sugar and baking powder. In a jug, whisk together the soya milk, sunflower oil, vanilla extract, lemon zest and juice. Fold the liquid mixture into the dry ingredients until just combined.

Pour into the lined baking tray, then bake in the oven for 20–25 minutes until lightly golden and risen.

Meanwhile, prepare the drizzle. Mix together the lemon zest, juice and icing sugar in a small bowl until smooth. Set aside at room temperature.

Remove the lemon cake from the oven and allow to cool in the tin for a few minutes. Drizzle over the icing, then slice into even squares.


  • For the
  • marinade:
  • 8
  • , boneless and skin on
  • 4tbsp soy sauce
  • Juice and zest of 1 lemon
  • 1tbsp sugar
  • For the
  • lemon chicken tray bake:
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 1tbs rosemary, very finely chopped
  • 50g breadcrumbs.
  • 400g maris piper potatoes
  • 2 red onions, quartered
  • Squeezed lemon halves from 1 lemon (keep the juice)
  • 1 head garlic, halved horizontally
  • Black pepper, to season
  • Drizzle of olive oil
  • Flat leaf parsley, to serve
  • You'll also need:
  • A roasting tray

Mary Berry’s double lemon traybake recipe

Mary Berry’s double lemon traybake recipe is a great cake: it will become your go-to recipe for all the traybakes needed for fetes, coffee mornings, friends moving house, etc.

The all-in-one method of making, whisked in one bowl, is minimum fuss and super quick. It’s easy to ice, transport and will freeze well too, making it a great standby to tuck in the freezer.

Georgina Glynn Smith


COOK TIME: 30-35 minutes, plus cooling

225g (8oz) cold baking spread, plus extra for greasing
225g (8oz) caster sugar
275g (10oz) self-raising flour
2 tsp baking powder (see tips)
4 large eggs
2 tbsp milk
2 tbsp lemon curd
finely grated zest of 2 lemons


3-4 tbsp lemon juice
250g (9oz) icing sugar, sifted
finely grated zest of 1 lemon (see tips)

1. You will need a 23cm x 30cm (9in x 12in) traybake or roasting tin. Preheat the oven to 180C/160C fan/gas 4, then grease the tin with baking spread and line the base with baking paper.

2. Place all the ingredients for the cake into a large bowl and use an electric hand whisk to beat well for about 2 minutes until well blended. Turn the mixture into the prepared tin and level the top.

3. Bake in the oven for about 30-35 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed lightly in the middle with your fingertips. Leave to cool in the tin.

4. Meanwhile, make the icing. In a medium bowl, mix together the lemon juice and icing sugar to give a runny consistency. Use a palette knife to spread out evenly over the cake, sprinkle with the lemon zest and leave to set before cutting into pieces to serve.


Can be made up to a day ahead and kept in an airtight container.

The cake freezes well without the icing.


To ensure a lovely level top for the icing, be careful to measure the baking powder accurately – too much and the batter will rise up too quickly and sink on cooling.
For longer pieces of rind in attractive, curled shapes, use a lemon zester/canelle knife rather than a grater, if you prefer.

Classic, published by BBC Books on 25th January, price £26. As well as Mary’s introduction the book contains more than 100 all-new recipes, with Mary’s crucial tips for each one. Chapters include canapés and first courses, fish, poultry and game, pork, lamb and beef, vegetarian, puddings and desserts, and teatime. To order a copy for £20.80 until 4th February, visit or call 0844 571 0640 p&p is free on orders over £15.

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Lemon Drizzle Traybake

If you’re looking for something that doesn’t have a lot of steps or isn’t technical but most importantly, will taste great – then this is it. A simple yet popular dessert, this will go down well at tea time and can easily be upscaled to be made for more than a few people.

This recipe is from a Mary Berry recipe book 1 (details at the end of post) that has minimal steps, minimal stress and very few areas where things could go wrong. It’s so effortless that I’ve managed to make a TikTok video (see below) out of the process so that you can follow the quick and easy steps!

Approximately 15 mins preparation time & 35 mins Baking time – Total 50 mins


  • For the Traybake
    • 225g Butter
    • 225g Caster Sugar
    • 275g Self-raising flour
    • 2 tsp Baking Powder
    • 4 Large eggs
    • 4 tbsp Milk
    • Zest of 2 lemons
    • 175g Granulated Sugar
    • Juice of 2 lemons

    Step 1: Preheat the oven to 160C or 320F or Gas Mark 3

    Step 2: Measure all of the ingredients listed for the traybake, one by one, into a large mixing bowl and beat well until smooth.

    Step 3: Prepare a lined tray roughly 12inc x 9 inc (30cm x 23cm) and pour the mixture in. Tap the tray down on the table to get rid of any air pockets. Bake for 35-40 minutes.

    Step 4: The cake should be ready when it starts to come away from the sides of the tray and springs back on pressing in the centre. Leave to cool in the tray for a few minutes before letting it cool further on a wire rack.

    Step 5: Mix the granulated sugar with the lemon juice in a bowl until its becomes quite runny. Spoon this over the cooled down traybake while slightly warm. Cut into roughly 30 pieces and serve.

    Notes: There’s not too much to add here other than the bake is simple enough and the topping comes together without much thought.

    You will find that the topping may run wild if the cake isn’t sufficiently cool so do make sure that it isn’t too warm when you add the topping.


    Reference: 1. Berry, M (2009) – Mary Berry’s Baking Bible, p181

    Lemon Drizzle Cake

    225g unsalted butter at room temp – in small pieces
    225g caster sugar
    3 medium eggs
    150ml milk
    225g s.r. flour, sifted
    1.5 tsp baking powder
    finely grated zest and juice 2 lemons
    110g granulated sugar

    Preheat oven to 190C/ 170C fan/ Gas 5.
    Put butter and caster sugar in food processor or mixer and beat together until pale and fluffy. Incorporate eggs one at a time, scraping don the sides of the bowl if necessary. Add the milk and whiz the mix to a creamy consistency. Still beating or with the motor running, gradually add the flour and baking powder then the lemon zest.
    Put mixture in bar pan, smooth the surface and bake for 30 mins until golden and slightly shrinking from the sides.
    Meanwhile, in a separate bowl mix the lemon juice and granulated sugar and set aside.
    Prick the cake all over with a skewer (I use the cake tester). Spoon over the lemon juice and sugar mix and leave to cool. (It feels like there is too much juice but it will soak it all up making the cake fabulously moist).
    Use Pizza cutter to cut into squares, I usually get about 18 good sized pieces.