Easy Lemon Drizzle Traybake Cake
A light and fluffy lemon traybake with glace icing on top.
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Servings: 12 slices
Calories: 400kcal
Ingredients
Traybake cake
- 250 g Softened butter
- 250 g Caster sugar
- 1 Teaspoon Vanilla extract
- 4 Medium Eggs
- 250 g Self-raising flour
- 3 Tablespoons Milk
- Zest of 2 Lemons
Topping
- 200 g Icing sugar
- 2 Tablespoons Fresh lemon juice
- 1-2 Tablespoons Lemon zest
Instructions
- Preheat your oven to 180℃ (160℃ for fan ovens) and line an 8x10-inch tin with baking paper.
- In a large bowl, whisk together the butter and sugar until light and fluffy then stir in the vanilla extract.
- Whisk in the eggs, flour and milk, a little bit at a time, until you have a smooth cake batter. Then stir in the lemon zest.
- Transfer the batter to your lined tin and spread it out evenly. Bake for 25-30 minutes, until a toothpick comes out clean.
- Let the cake cool in the tin for around 10 minutes then flip it out onto a wire rack and leave to cool completely.
Topping
- Mix the icing sugar and lemon juice together to make a smooth, thick icing. Spread it over the cooled cake and top with extra lemon zest.
- Let the cake sit out until the icing is firm then cut it into squares and enjoy!
Video
Notes
- Store in an airtight container for up to 5 days.
Nutrition
Serving: 1slice | Calories: 400kcal | Carbohydrates: 52g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 23mg | Potassium: 29mg | Fiber: 1g | Sugar: 38g