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.
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Servings: 9
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!