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Jane’s Patisserie’s Lemon Drizzle Traybake
This super simple twist on a classic from Jane's Patisserie uses only six ingredients to create a perfectly moist and zingy lemon drizzle traybake.
Introduction
This cake is the perfect six-ingredient traybake and is so easy to throw together. Lemon drizzle is always a super popular flavour, and I utterly adore it. Lemon is a very versatile ingredient, as I use it quite a lot in my savoury cooking, too, to bring out flavours, thicken sauces, etc. In the baking world, I add it to as many bakes as possible. This traybake uses just the simplest of ingredients, but they make a big impact and that’s what makes it such an easy and amazing bake.
Ingredients
| 325g | unsalted butter, at room temperature |
| 325g | caster sugar |
| 325g | self-raising flour |
| 6 | eggs |
| zest of 2 lemons | |
| For the drizzle: | |
|---|---|
| 115ml | lemon juice |
| 115g | caster sugar |
| For the decoration: | |
| 75g | icing sugar |
| 1–2 tsp | lemon juice |
| zest of 1 lemon |
Essential kit
You will need: a 23 x 33cm (9 x 13in) traybake tin.
Method
PREP: 20 minutes. BAKE: 35–40 minutes. COOL: 1 hour. DECORATE: 15 minutes. LASTS: 3–4+ days, at room temperature.
Preheat the oven to 180ºC/160ºC fan and line a 23 x 33cm (9 x 13in) traybake tin with parchment paper.
In a large bowl, beat the butter and sugar together until light and fluffy. Add the flour, eggs and lemon zest and mix again. Pour into the lined tin and spread until even. Bake in the oven for 35–40 minutes.
Drizzle: While the sponge is baking, mix the lemon juice and sugar together until combined. Remove the sponge from the oven, then pour over the drizzle evenly. Leave the cake to cool fully.
Decoration: Mix the icing sugar and lemon juice together to form a thick paste. Drizzle over the cake. Sprinkle on the lemon zest.
NOTES: You can switch the lemons to limes (use the zest of 3 limes), or oranges (use the zest of 1–2 large oranges).
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Exclusive
This recipe is exclusive to The Happy Foodie
Buy Jane’s Patisserie Easy Favourites for more great recipes from Jane Dunn
