Lemon Drizzle Traybake

  • Preparation Time : 20 minutes
  • Cook Time : 35 minutes
  • Serves : 20
  • Type : Dessert

Created especially for us by Sue Ashworth (and a perfect fit for our Lakeland Brownie Tin), this candied lemon-topped treat is hard to beat. Zesty, moist and refreshingly lemony, our delightful drizzle cake is perfect for elevenses, afternoon tea… and just about any other time too. Sue’s a great friend of Lakeland (she writes lots of our recipes) and has been writing about food and cookery for many years, supplying features and recipes to many popular women’s magazines, websites and food companies. As a member of the Guild of Food Writers, she believes that great-tasting food shouldn’t be difficult, expensive or time-consuming to prepare, and that it’s important to have well-written recipes that are easy to follow and give great results. Just like this one!

Made with the Lakeland Brownie Traybake Tin.


  • For the candied lemons
  • 300g caster sugar 
  • 300ml water 
  • 2 or 3 lemons peel on, evenly sliced
  • For the sponge
  • 200g butter at room temperature
  • 200g caster sugar 
  • large eggs 
  • lemons finely grated zest
  • 225g self-raising flour 
  • Generous pinch salt 
  • 3tbsp milk 
  • For the lemon syrup
  • juice of lemons 
  • 150g caster sugar 

Top tip!

Make sure that the cake is still warm when you spoon the lemon syrup over it.


  1. Make the candied lemon slices a day ahead. Warm the sugar and water over a low heat until the sugar dissolves. Add the sliced lemons, simmer for 15 minutes, then remove from the heat and leave to cool in the syrup. When cool, transfer the lemon slices to a piece of baking parchment and leave to dry overnight.
  2. Preheat the oven to 180°C/fan oven 160°C/Gas 4. Line the base of your traybake tin with baking paper.
  3. In a large mixing bowl, beat the butter for a few seconds to soften it, then add the sugar. Beat well until light and fluffy, using an electric mixer or a wooden spoon. Beat in the eggs, one at a time, beating well between each addition. Stir in the lemon zest.
  4. Sift the flour and salt into the bowl, then fold it in gently using a large metal spoon – do not beat the mixture at this stage. Add the milk and stir it through gently.
  5. Tip the mixture into the prepared tin and level the surface with a palette knife or the back of a spoon. Bake in the centre of the oven for 35-38 minutes, until risen and springy when touched lightly. Cool in the tin for 10 minutes.
  6. At this point, make the lemon syrup by gently warming the lemon juice with the caster sugar in a pan until completely dissolved, taking care to avoid boiling the mixture. Carefully remove the cake from the tin, leaving the baking paper on, and place it on a wire cooling rack set over a baking tray. Pierce the cake all over the surface with a skewer, then slowly spoon the warm syrup over the cake, allowing it to soak in. Arrange the candied lemons on top, and drizzle on any remaining syrup.
    Instructional image for this step in the recipe