This easy lemon drizzle traybake recipe is zesty, moist and delicious. The cake squares have a zingy crispy lemon drizzle icing. Perfect for dessert or afternoon tea.
Recipe commissioned by Spode.
Lemon cake is zingy and full of flavour. Adding a crunchy lemon drizzle makes it extra special and I love the contract of the crisp drizzle against the fluffy sponge cake.
This one bowl lemon drizzle traybake is really quick and simple to make. I've included step by step picture tutorial, plus an instructional video, so you'll be sure that it will work perfectly every time.
Fluffy lemon-infused sponge cake is drizzled with a crunchy sugar/lemon drizzle that gives it a firm crust. It's perfect as a dessert, picnic treat or afternoon tea.
If I've learned one thing from my wonderful mum, it's to never save anything for 'best'. She taught me to use your finest perfume every day, to wear your pretty dress and to eat off the good china.
The lovely people at Spode, the renowned British pottery company, asked me to come up with an afternoon tea recipe and I jumped at the chance, creating these lemon drizzle squares. They're perfect alongside scones and cucumber sandwiches. I once had to make cucumber sandwiches for a Japanese TV show. But that's a story for another time...
I adore lemon cake. There's something so fresh and bright about it. I recently made a lemon courgette cake and I've even made a lemon cucumber cake with gin icing! It's also great in cookies like Italian Lemon Drop Cookies (Anginetti) or Lemon Cookies with Lemon Glaze.
Spode Blue Italian
I love making an afternoon cup of tea into a special affair. Getting out the teapot and the pretty teacups. Gathering matching side plates and using the cake server.
I was sent this stunning Afternoon Tea set from Spode's iconic Blue Italian range and I know I will cherish it forever. It's so beautifully made with elegant touches and that classic blue/white combination and vintage pattern.
It's absolutely gorgeous, but also durable, dishwasher, freezer and microwave safe. So, I've been able to use it daily and not have to hide it away for special occasions. Because every day should be a special occasion.
The two tier cake stand is absolutely beautiful and I adore the elegant cake server and pastry forks. They both create a wonderful afternoon tea atmosphere on the table. The teapot is a lovely large size with pretty details and the teacups transform a cup of tea into something special.
Spode was founded by Josiah Spode in 1770, and their blue under-glaze transfer printing revolutionised the ceramics industry. Part of the renowned Portmeirion Group family since 2009, Spode is synonymous with classic and elegant designs that are timeless and of the highest quality.
Spode's Blue Italian collection was created in 1816, in the midst of Britain’s Industrial Revolution and is still hugely popular today.
How to make a Lemon Drizzle Traybake
Step 1: In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy.
Step 2: Add the eggs one at a time, beating each one in well.
Step 3: Mix in the lemon zest and juice.
Step 4: Sift in the flour and gently stir to combine.
Step 5: Pour the mixture into the prepared baking pan and spread it out evenly. Bake for 20 mins.
Step 6: Mix the lemon juice and sugar.
Step 7: Drizzle over the warm cake. Cool completely then cut the lemon drizzle traybake into squares.
Watch the how to video
- Be sure to put the lemon drizzle onto the cake while it's warm so the juice soaks into the cake and the sugar forms a crust.
- Freezable for up to 1 month.
- Store in an airtight container for up to 4 days at room temperature.
- Make it vegan: use flax eggs and non-dairy butter/margarine
Get the Lemon Drizzle Traybake Recipe
Lemon Drizzle Traycake
- 200 g (2 sticks) unsalted butter , softened
- 150 g (¾ cup) caster sugar
- 3 eggs
- Zest of 2 lemons
- Juice of 1 lemon
- 250 g (2 cups) plain (all purpose) flour
- 3 teaspoon baking powder
- Juice of 2 lemons
- 175 g (¾ cups) granulated sugar
- Lemon zest to decorate
- Preheat the oven to 180C/350F.
Grease a 23x33cm (9x13 in) baking tray or line with baking paper.
- In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy. Add the eggs one at a time, beating each one in well, then mix in the lemon zest and juice.
The batter might ‘split’ slightly, but it will come together when the flour is added.
- Sift in the flour and baking powder and gently stir to combine.
- Pour the mixture into the prepared baking pan and spread it out evenly.
- Bake for 20-25 minutes or until a skewer inserted in the centre comes out clean. Allow to cool for 5 minutes.
- Meanwhile, mix the lemon juice and sugar and then drizzle over the top of the warm cake. Allow to cool completely, sprinkle with the lemon zest then cut into squares and serve.
- The batter might ‘split’ slightly when the lemon is added to the wet mixture, but it will come together when the flour is added.
- Be sure to add the drizzle while the cake is still warm - then the juice will soak into the cake and the sugar will form a lovely crust
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Disclosure: Spode commissioned this recipe for Lemon Drizzle Traycake and provided me with products for styling. All opinions are my own. Thanks for supporting the brands that make it possible for me to write Veggie Desserts.