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Dualit Product Recipe

Lemon Drizzle Traybake

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

A baking classic, this lemon drizzle traybake is the perfect treat to share with your friends and family. A light sponge with a zesty topping - can be served both hot or cold depending on your preference!

We've made ours with the help the Dualit Hand Mixer.

Ingredients

  • 50g Self Raising Flour
  • 150g Caster Sugar
  • 100g Stork
  • 1 tsp Baking Powder
  • 2 Large Eggs
  • 4 tbsp Milk
  • Juice and Zest of 2 Lemons
  • 2 tbsp Castor Sugar (or icing sugar if preferred)
  • 3-4 Thin Slices of Lemon (for decoration)
Method
  1. Preheat oven to 200º/180º fan
  2. Add the sugar, eggs and milk into a large bowl and use the Dualit Hand Mixer to form a smooth batter.
  3. Sift in the flour and baking powder, continuing to gently mix.
  4. Use the zest of one lemon and stir into the batter using a wooden spoon.
  5. Pour the cake mix into an 8 or 9 inch parchment lined square tin and smooth over the top to ensure that the mix is level and even.
  6. Bake in the oven for 20-30 minutes, or until the top is golden brown and a skewer comes out clean.
  7. In a small dish, squeeze the juice from both lemons, and add the 2 tbsp of caster sugar or icing sugar to form a paste.
  8. Whilst the cake is still warm, use a skewer to make small holes in the cake.
  9. Place the thin slices of lemon across the midde of the cake and then spoon the lemon sugar paste evenly over the top.
  10. Allow to cool and then cut into 8-10 squares.
  11. Share with friends and family as an afternoon pick-me-up or coffee morning accompaniment!

Top tips:

  • Served with custard, this light lemon sponge makes a tasty dessert.
  • To make this a St Clements cake, use the juice of an orange instead of the lemon to make the icing.

Dualit products used

We've used the Hand Mixer to make our Lemon Drizzle Cake!

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