Gluten free lemon drizzle traybake
A buttery, zesty sponge soaked in sharp lemon syrup with a sugary crackle on top. Easy to bake and cut into squares for a crowd.
- Time55 min
- LevelEasy
- Costabout £0.31 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line a 20 by 30 cm traybake tin.
- 2
Beat the butter and 225 g sugar until pale and fluffy, about 3 minutes. Beat in the eggs one at a time.
- 3
Fold in the flour, baking powder, xanthan gum, milk and the zest of 2 lemons.
- 4
Spoon into the tin, level the top and bake for 30 to 35 minutes, until golden and a skewer comes out clean.
33 min 20 s - 5
While it bakes, stir the juice of 2 lemons with the 100 g sugar and the last lemon zest. Do not heat it.
- 6
Prick the warm cake all over with a skewer and spoon the drizzle slowly over it. Leave to cool in the tin so the top sets crisp, then cut into squares.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.