Lemon Drizzle Traybake

DessertServes 16

Nothing screams summer baking more than a traditional lemon drizzle cake. This simple recipe from the team at Thixendale based Yorkshire Rapeseed Oil uses their Lemon Oil to give an extra zing to this teatime favourite and is a quick and delicious recipe you’ll be reaching for again and again. For more recipe inspiration and to buy their award-winning range of oils, dressings and mayonnaises online visit www.yorkshirerapeseedoil.co.uk  


For the cake

175g Yorkshire Rapeseed Oil with Lemon

175g Self Raising Flour

175g Caster Sugar

3 large eggs


For the drizzle

100g granulated sugar

Juice of a lemon


For the icing (optional)

75g icing sugar, plus extra if needed

1 tbsp of lemon juice


  1. Mix together all the sponge ingredients in a large mixing bowl. When all the ingredients are combined pour into a 9 inch square tin and bake at 180C until cooked through (usually about 20/25 mins depending on your oven). Check the sponge is ready by inserting a skewer and if it comes out clean your bake is done.
  2. Once cooked, remove from the oven and make the lemon drizzle topping. Mix together the granulated sugar and lemon and juice and then evenly pour over the warm cake. Once the cake has cooled for 10 minutes, remove from the tin and place on a wire rack to fully cool down.
  3. If you'd like to add an extra zing, you can drizzle over a lemon icing. Sift the icing sugar into a bowl and mix in the lemon juice and then drizzle ribbons across the top before serving.