In this recipe I am going to show you how to bake an easy lemon drizzle traybake cake.  The lemon juice in the batter enhances the lemon flavour in the cake.  I have baked a lemon drizzle tray bake but if you do not have a tray bake you can bake it as a layer cake by baking it in two round 20cm cake tins and layer it with lemon butter icing and or lemon curd.

The drizzle topping leaves a nice crunchy top.

Ingredients for the lemon drizzle cake

• 225g unsalted butter, softened
• 225g caster sugar
• 200g self raising flour
• 75g ground almonds (you can replace these with more self raising flour if you do not like or are allergic to almonds)
• 2 teaspoons baking powder
• 4 large eggs
• 4 tablespoons of lemon juice
• zest of 2 lemons

For the drizzle

• 175g caster sugar
• juice of 2 lemons

Method

• Preheat the oven to 160C
• Butter and line a traybake with baking paper, roughly, 30cm x 23cm x 4cm
• Put all your ingredients in a mixing bowl and mix well until smooth
• Put the mixture into the traybake and bake for 35-40 minutes
• Test with a toothpick in the centre of the lemon drizzle cake , if it comes out clean it is ready
• Leave it to cool down for 10 minutes
• Turn the cake onto a cooling rack and remove the paper
• Mix the caster sugar and lemon juice together and spoon over the cake whilst it’s still warm and allow to cool completely before cutting it into pieces.

Options:

If you do not have or do not like ground almonds just use the same quantity self raising flour for the lemon drizzle cake.