Lemon Drizzle Traybake

This week I am going to help out at a charity event that also has a drone flying show which is the main reason I’m going.

I asked the guy who is planning and running the event whether I could make something to take with me for them to sell at their cake sale. He said sure, the more the merrier. I decided to make two recipes, this recipe and Flapjacks.


This recipe is just such a classic that I hoped it would be a hit at the charity event and it certainly was.

I added some lemon curd to this traybake mainly to be honest because I had some and I wanted to use it up but it did ensure the sponge didn’t dry out while it was baking.


Lemon Drizzle Traybake

Course desserts, Snacks
Cuisine British
Keyword Baking, Cakes, Lemon Curd, lemon drizzle
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 16 squares



  • 225 g Butter softened
  • 225 g Caster Sugar
  • 275 g Self-Raising Flour
  • 2 tsp Baking powder
  • 4 Eggs
  • 4 tbsp Milk
  • 2 Lemons Zest and Juice
  • Lemon Curd


  • 175 g Icing Sugar
  • 1 Lemon Juiced


  • Cut a rectangle of non-stick baking parchment to fit the base and sides of a traybake tin.
  • Grease the tin and then line with the paper, pushing it neatly into the corners of the tin. Pre-heat the oven to 160°C/325°F/Gas 3.
  • Measure all the ingredients for the traybake into a large bowl and beat well for about 2 minutes until well incorporated
  • Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of the mixture. Level the top gently with the back of the spatula.
  • Bake in the middle of the pre-heated oven for about 35-40 minutes or until the traybake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin.
  • Allow the traybake to cool in the tin for a few minutes then lift the traybake out of the tin still in the lining paper.
  • Carefully remove the paper and put the traybake onto a wire rack placed over a tray (to catch drips of the topping).
  • To make the crunchy topping, mix the lemon juice and granulated sugar in a small bowl to give a runny consistency.
  • Spoon this mixture evenly over the traybake whilst it is still just warm. Cut into about squares when cold.

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