Lemon Drizzle Traybake

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This Lemon Drizzle Traybake is easy to make all in one bowl. Fluffy, moist, zesty and completely delicious – one slice will never be enough!

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Three pieces of lemon drizzle traybake on a small cake stand

I have all types of lemon cake recipes on this site – a Lemon Drizzle Traybake was the only one missing… and so here it is!

This easy lemon traybake is zesty, lemony, moist, incredibly fluffy and so delicious – perfect for feeding a crowd or taking to a bake sale.

I have to say this cake is almost impossible to resist. I can never just have the one small slice, it is just SO GOOD! Thank you Mary Berry for the inspiration…

Lemon drizzle traybake collage showing the full cake and a slice

Lemon traybake ingredients

This lemon cake uses the all-in-one method which requires the ingredients to be at room temperature so that they blend well together.

You can mix the cake batter with an electric hand mixer or a stand mixer. You will also need digital kitchen scales, a rectangular baking tray and an offset spatula to spread the glaze. A microplane is essential for zesting the lemons.

  • Flour – This recipe uses for plain / all purpose flour. If you want to use self-raising flour then leave out the raising agents.
  • Sugar – caster sugar or granulated will both work
  • Baking Powder and bicarbonate of soda – make sure these are fresh otherwise your cake will not rise.
  • Unsalted butter – softened or Stork straight from the fridge.
  • Eggs – medium eggs at room temperature
  • Milk – any type of milk will do, including dairy-free milk alternatives
  • Lemons – You will be using both the zest and the juice in this recipe so choose unwaxed lemons.
  • Icing Sugar – this is used in the glaze.
lemon drizzle traybake, sliced, with juiced lemons on the side


Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Measure the flour, sugar and raising agents into a large mixing bowl and stir together to combine. Add with the softened butter, lemon zest, vanilla extract, milk and eggs.

ingredients for lemon cake in a mixing bowl

Beat with an electric hand mixer until you have a smooth batter, scraping the bottom and sides of the mixing bowl with a spatula halfway through.

beating cake batter with an electric hand mixer

Spread the batter into a lined rectangular cake tin and bake until the cake is well risen and springy to the touch. Mix the ingredients for the drizzle in a small bowl and brush over the cake while it is still warm.

brushing lemon syrup over lemon traybake

Lift the cake onto a wire rack and cool completely before adding any glaze. Slice into generous squares and enjoy!

Close up on lemon traybake squares


  • Make sure to give your oven sufficient time to come to temperature. If you are using a fan forced oven then adjust the temperature, reducing it by 15-20 degrees.
  • Avoid opening the oven while the cake is baking. It will lose heat and may cause your cake to collapse.
  • Use other citrus instead of lemons to vary the flavour if you like.
  • You can omit the glaze and simply add the lemon drizzle over the cake. It will taste delicious without it but it DOES add extra lemony goodness!
  • Store the cake in an airtight container at room temperature for up to five days.
  • You can freeze this lemon drizzle traybake, without the glaze, for up to three months. Wrap well and thaw overnight in the fridge before serving.
Lemon drizzle squares with glaze on cake stand

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HAVE YOU MADE MY LEMON DRIZZLE TRAYBAKE RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Three slices of lemon drizzle traybake on a small cake stand

Lemon Drizzle Traybake

This Lemon Drizzle Traybake is easy to make all in one bowl. Fluffy, moist, zesty and completely delicious – one slice will never be enough!


Course: Cake

Cuisine: British

Keyword: Coconut Traybake, Tottenham Cake

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 20 slices

Calories: 321kcal


  • Preheat the oven to 170C (340F). Mist a rectangular tin with cake release and line with baking paper letting the edges hang over the sides.

  • Put the flour, sugar, baking powder and bicarbonade of soda in a large mixing bowl and mix together to combine.

  • Add the softened butter, eggs, milk, vanilla and lemon zest.

  • Start beating at lowest speed setting until ingredients come together. Increase the speed to maximum and beat until the batter is completely smooth – about 30 seconds to one minute. Stop the mixer and scrape the bottom and sides of the bowl halfway through.

  • Transfer batter to the prepared cake tin and level using a spatula.

  • Bake for 35-40 minutes or until the cake is golden and feels springy to the touch. A skewer inserted in the centre should come out clean – if not cook for a further 5 minutes.

  • Mix the ingredients for the syrup together in a bowl and brush over the warm cake so that the syrup sinks in.

  • Lift the cake out of the tin using the overhanging paper and transfer to a wire rack to cool.

  • Mix the juice, icing sugar and water to make the glaze. Add the water gradually, only adding as much as you need to create a thick but spreadable glaze.

  • Spread the icing over the cake using an offset spatula. Decorate with lemon zest, lemon slices or sprinkles.

  • Slice the cake into squares using a serrated knife and make sure to share!



  • If you are using self raising flour then add only 1 tsp baking powder (no baking soda).
  • Unless specified otherwise all your ingredients including butter eggs and milk should be at room temperature in order to achieve a smooth batter. If one or more of the ingredients are cold they will cause your batter to split or look curdled.
  • If your milk is cold from the fridge then heat briefly in the microwave or saucepan until just tepid. Make sure the milk is body temperature – not too hot!
  • Place cold eggs into warm water for five minutes to bring them back to room temperature.
  • Cut cold butter into cubes and leave for an hour on your counter to warm up or use margarine (Stork).
  • This is a great cake for bake sales and parties as it serves a big crowd. It keeps well in an airtight container for 2-3 days if you want to keep it all to yourself!

Nutritional Info

Calories: 321kcal | Carbohydrates: 56g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 171mg | Potassium: 128mg | Fiber: 1g | Sugar: 41g | Vitamin A: 307IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 1mg

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