Lemon Drizzle Traybake recipe
High teas are popular in Orkney, Shetland and the north of Scotland. These are afternoon feasts, usually on Sundays, with tea and coffee delivered to the table, along with a cake stand, piled high with various fancies, cakes, scones, biscuits and sandwiches.
Our Lemon Drizzle Traybake is perhaps not the best-looking treat, but when you taste it, you will be amazed. Far from a dry cake, this is a sweet, refreshing, citrus explosion!
Amongst these fancies there may be an unexpected surprise, and this recipe is certainly one of those! Our Lemon Drizzle Traybake is perhaps not the best-looking treat, but when you taste it, you will be amazed. Far from a dry cake, this is a sweet, refreshing, citrus explosion!
- 115g butter.
- 115g caster sugar (for the cake mixture.)
- 115g self-raising flour.
- 2 eggs.
- 2 lemons, squeezed, with peel grated.
- 85g sugar (for the drizzle.)
- Grate the lemon peel from the two lemons.
- Melt the butter.
- Mix the butter, lemon peel, sugar, flour, and beaten eggs together in a bowl.
- Spread the mix evenly into a baking tray. For this volume of ingredients, we used a tray that was 24cm wide by 24cm long.
- Bake at 160°C for 20 minutes.
- Meanwhile squeeze the juice out of the two lemons, and then dissolve the sugar in the lemon juice. This mixture will be quite watery.
- When the traybake comes out of the oven, allow it to cool slightly and the pour the drizzle evenly over the top.
- There may be liquid slooshing about the top of the traybake, but don’t worry, it will quickly absorb the drizzle.
- When it is cool, cut the traybake into slices. It will be a quite moist, so lift the first slices out with care.
- Serve, and watch these disappear fast!
Orkney and Shetland enthusiast, family man, loves walks, likes animals, terrible at sports, dire taste in music, adores audiobooks and films, eats a little too much for his own good.