Lemon Drizzle Traybake


Try cutting into smaller squares for buffets and parties. Garnish with extra lemon or lime zest.


  • 100g unsalted butter, softened
  • 150g caster sugar
  • Zest and juice 2 small lemons
  • 2 medium eggs
  • 150g self raising flour
  • ½ tsp baking powder
  • ¾ tsp Losalt
  • 75g granulated sugar


  1. Preheat the oven to 180oC, gas mark 4. Grease and line a 20cm square tin.
  2. Whisk together the butter, caster sugar and lemon zest until pale and fluffy, add the eggs 1 at a time.
  3. Mix together the flour, baking powder and ½ tsp Losalt and fold into the butter mixture with the juice of ½ lemon. Spoon into the prepared tin and bake for 30 minutes until golden.
  4. Mix the remaining lemon juice with the granulated sugar and remaining Losalt. Prick the cake with a skewer as soon as it comes out of the oven and spoon over the lemon mixture. Allow to cool before cutting into 9 squares.