Lemon Drizzle Traybake

with lemon icing

This is a cake that is up there with the classics, and for good reason because it’s SO good! Some may say it's simple, but sometimes simple is best. We've made our recipe into a traybake, perfect to cut into squares and take to a party. Oh, and it also happens to be plant-based...

Ingredients

For the cake

  • 90ml vegetable oil

  • 165ml milk
    dairy or dairy-free

  • 2 lemons

  • 150g caster sugar

  • 235g self-raising flour

  • 1 tsp of baking powder

  • 60g ground almonds

For the drizzle

  • 2 lemons

  • 230g icing sugar

Method

  1. Begin by preheating your oven to 180ºc and lining a rectangular baking tray with parchment paper.

  2. Zest both of the lemons for the cake and add to a bowl along with the caster sugar, flour, baking powder and ground almonds.

  3. In a separate bowl add the vegetable oil, milk and juice from both lemons. Combine.

  4. Add the wet ingredients to the dry and mix until there are no lumps. Then empty the mixture into the lined tray.

  5. Spread the mixture into the corners and then place the tray into the heated oven for 35 minutes. A toothpick should come out clean.

  6. Allow the cake to cool completely before carefully removing it from the tray and placing it on a wire rack.

  7. Prepare the drizzle by zesting both of the lemons. Keep to one side to decorate.

  8. Combine the juice of both lemons with the icing sugar. Once smooth pour over the cake and decorate with the zest. Slice and enjoy!

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