Lemon drizzle traybake

A timeless classic, it’s always handy to have a lemon drizzle cake recipe to hand. This one is a one-bowl, one-tray-wonder. Slam all the ingredients together and mix! And what turns out is a gorgeously light, elegant lemon cake with a wonderful contrasting crunch on top. Perfect!

Lemon Drizzle Traybake


125g butter or baking spread
125g caster sugar
140g self raising flour
1 tsp baking powder
2 eggs
2 tbsp milk
zest of 1 lemon


100g caster sugar
juice of 1 lemon


  1. Preheat your oven to 160°C/fan 140°C/gas mark 3 and line an 8 inch square tin with baking paper or reusable non stick liner.
  2. Pop all your cake ingredients into a bowl and beat well, for about two minutes.
  3. Pour the mixture into the tin.
  4. Bake for 35-40 minutes until springy in the centre.
  5. Leave to cool in the tin for five minutes, then lift out and leave for another five minutes on a cooling rack.
  6. Make your topping by combining the sugar and lemon juice.
  7. Spoon the topping over your cake while it’s still warm. Pop a tray underneath your cooling rack to catch the drips!
  8. Leave it to cool completely so the topping is crunchy, then cut into gorgeous tangy, lemony pieces!


Adapted from a classic Mary Berry recipe.