Lemon Drizzle Traybake (Print Version)
Soft and moist lemon cake topped with zingy icing, perfect for gatherings or tea time.
# Ingredients:
→ Cake
01 -
2 cups flour with raising agents mixed in
02 -
4 medium eggs, beaten lightly
03 -
1 cup soft butter, no salt
04 -
1 1/4 cups white sugar
05 -
Zest from a couple of lemons
06 -
3 tablespoons milk, any type
07 -
1 teaspoon vanilla flavoring
→ Topping
08 -
Juice squeezed from 2 lemons
09 -
1-2 tablespoons fine lemon zest
10 -
1 2/3 cups powdered sugar, sifted
# Steps:
01 -
Set oven to 350°F and line your 8x10 tin with baking paper for easy cleanup.
02 -
Cream butter with sugar until airy, then combine vanilla. Slowly add in eggs, milk, and flour to form a smooth mixture.
03 -
Gently mix in the lemon zest. Pour this into the tin you prepped earlier.
04 -
Place in oven for 25–30 minutes till a tester comes out clean. Wait until it's fully cooled to proceed.
05 -
Blend powdered sugar with lemon juice, then spread over the top. Sprinkle zest and allow to firm up before slicing.
# Helpful Notes:
01 -
Can be stored for up to 5 days
02 -
Use freshly squeezed lemons for better flavor
03 -
Make sure cake is cool before adding icing