Dualit Product Recipe

Lemon drizzle traybake.

A delicious zingy lemon sponge with a crunch sugar topping.
Serves: 6-8 Preparation Time: 15 minutes Cooking Time: 30 minutes

Lemon drizzle traybake.


  • 50g SR flour
  • 150g Castor sugar
  • 100g Stork for baking.
  • 1 Tsp Baking powder
  • 2 Large eggs
  • 4 Tbsp Milk
  • 2 Unwaxed lemons juice and zest
  • 2 Tbsp castor sugar ( icing sugar if preferred )
  • 3-4 thinly sliced lemon for decoration.
  1. Preheat oven to 200/180 fan
  2. Place the flour and baking powder into a sift over a piece of baking parchment.
  3. add the sugar, eggs and milk into a large bowl and mix to a smooth batter.
  4. Sift in the flour continue to gently mix.
  5. Zest or grate all the lemon rind and stir into the batter.
  6. Pour the cake mix into a parchment lined square tin and smooth over.( 8" or 9" )
  7. Bake in the oven for 20-30 minutes, a skewer should come out clean.
  8. In a small dish, squeeze the juice from both lemons, and add the 2 tbsp of castor sugar and stir to a paste.
  9. Whilst the cake is still warm, use a skewer to place holes into the cake, place the thin lemon slices across the midde of the cake and then spoon the lemon sugar paste evenly over the top.
  10. Allow to cool and cut into 8-10 squares.

Top tips...

Served with custard this light lemon sponge is absolutely delicious.

Line the baking tin first, then use this to sit the sifted flour in until ready to add to the cake batter.