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Member recipe

Lemon Drizzle Traybake

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(3 ratings)

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Serves 20

This started out as someone else's lemon drizzle cake that I have gradually adapted to feed a hungry choir on Sunday mornings between practice and service. This will make 20-24 smallish pieces, or 12 rather larger ones

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  • 225g butter, very soft
  • 260g golden caster sugar
  • 3 eggs
  • 1 dessert spoon of lemon curd
  • 260g self raising flour
  • 1 tsp baking powder
  • 185 ml milk
  • Zest of one lemon
  • 70 ml lemon juice
  • 180g icing sugar


    1. Heat the oven to gas mark 4 (well, GM5 if its my oven, which is always a bit o the cool side) and grease and line a 28cm x 18cm shallow cake tin. I use a tin I normally make flapjacks in.
    2. The batter for this is quite soft and halfway to pancake batter, and although you are welcome to try it as a "throw everything in and mix is together", my experience is that the butter always ends up in lumps and doing things in stages makes it much easier: so, cream together the sugar and the very soft butter. You can even microwave the butter a little: having it al most melted will not hurt.
    3. Add the eggs in one go and beat briefly. Stir in the lemon curd.
    4. Roughly fold in the flour and baking powder, then similarly roughly stir in the milk. The batter will look lumpy and horrible at this point, but have faith. Beat hard but briefly (quick whizz with the electric beaters) - the batter should miraculously become smooth and fluffy. Finally, stir in the lemon zest (I find that putting it in before this just means it all sticks to the beaters)
    5. Pour into the cake tin and smooth, making a shallow dip in the centre to get a flat top in baking. Bake for 40-50 minutes until golden brown and springing back when pressed.
    6. Make the drizzle a little before the cake comes out. Measure the lemon juice into a jug and stir in the icing sugar. Heat in the microwave for a minute (this can also be done on the hob, of course).
    7. Almost as soon as you take the cake out of the oven, prick it all over with a fork and pour the drizzle over, gently working it into the cake with the back of a spoon. Allow to cool in the tin.

Comments, questions and tips

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sue worcs
1st Sep, 2016
This is the best lemon drizzle cake I have ever made and I have made many! Everyone commented how light fluffy and moist it was. Will definately use this recipe in future.
7th Jun, 2016
Delicious. Got lots of compliments for this. I used a 25 cm square tin and worked perfectly.
14th Jun, 2015
Really delicious and super easy to make. Make a shallow well in the centre of the batter before you put it into the oven and you will get a nice level tray bake with a flat top.
27th Feb, 2013
I ended up using lime curd as that was all I had to hand, and a smaller but deeper tin (nearly overflowed lol). Still came out delicious, can heartily recommend this recipe. Not sure what you meant by halfway to pancake batter though.
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