Lemon & Orange Drizzle Traybake Cake

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There’s just something about a good drizzle cake, and this Lemon & Orange Drizzle Traybake Cake is no exception. The recipe below is super simple to follow and results in a moist, zesty cake. Lemon is the dominant flavour, but orange juice goes into the batter and drizzle topping for extra citrus vibes!

This doesn’t require much in terms of equipment, ingredients or skill, so is great to get the whole family involved in. This is also one of those cakes that is so appreciated if you’re turning up somewhere, or just to take to work! I think there’s something nice about having a cake recipe to hand that you can pull together in no time.

Make sure to add the drizzle mix while the cake is still warm for best results. The yellow icing is entirely optional but does add a cute look to it! As always, decoration is totally up to you. This could easily be a purely lemon drizzle, simply sub the orange juice in the cake for milk; and the juice in the drizzle for lemon.

This makes an 8″ square cake (traybake), but feel free to double the recipe for a 9×13″ tin! For me, this sort of cake is perfect as a “snacking cake”. As in, cut a piece whenever you’re feeling snacky! That said, it does make a gorgeous birthday cake for any lemon lovers in your life!

For this Lemon & Orange Drizzle Traybake Cake, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one). If you’re after more traybake recipes, check out these Caramilk Cookie Bars or this Biscoff Cake. For videos, check my Instagram. 

Lemon & Orange Drizzle Traybake Cake

There's just something about a good drizzle cake, and this is no exception. Lemon is the dominant flavour, but orange juice goes into the batter and drizzle topping for extra citrus vibes! This could easily be a purely lemon drizzle, simply sub milk for the orange juice in the cake, and use lemon juice in place in the drizzle mix!

This makes an 8" square tin – about 9 small-ish slices.

The icing is optional.

Print Pin

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Servings: 9

Author: Florence Jackson

Ingredients

• 120 g Butter Softened
• 120 g Granulated Sugar
• 2 Medium, Free Range Eggs
• 1 Lemon Zest (save juice for later)
• 120 g Self Raising Flour (Alt: Use 115g Plain Flour and 1 Tsp Baking Powder)
• 2 tbsp Orange Juice

For the Drizzle

• 1 Lemon Juice
• 2 tbsp Orange Juice
• 125 g Granulated Sugar

For the Glaze (optional)

• 3 tbsp Icing Sugar
• 1 tbsp Orange Juice
• Yellow Food Colouring

Instructions

• Preheat the oven to 180C/170C Fan/Gas 5. Line an 8" square tin.
• In a large bowl, or the bowl of a stand mixer, combine the butter and sugar on medium/high for about 3-5 minutes, until fully "creamed".
• Add in the eggs and lemon zest and beat again.
• Fold in the flour, gently. Then add the orange juice (milk will work too), and fold to loosen it all up to make a smooth batter. Pour this into the lined tin. Bake for 20-25 minutes until a skewer inserted comes out clean.
• Make the drizzle by combining the lemon, orange juice and sugar in a bowl. Poke some holes in the cake using a knife/skewer. Pour the drizzle over the cake.
• Optional: Once cooled, make the glaze by combining the icing sugar, colour and orange juice in a small bowl and drizzle over. Slice and serve!