Lemon Drizzle Traybake with Cream Cheese Icing
Lemon Drizzle Traybake Cake with Cream Cheese Icing is perfect. It's super simple, fast and basically a lemon drizzle and a cheesecake all in one!
Servings 20 Squares
Calories 216kcal
Ingredients
For the Lemon Traybake:
- 150 g Butter or Margarine at room temperature
- 150 g Caster Sugar
- 3 Medium Eggs
- 175 g Self-Raising Flour
- 1 Lemon Zest and Juice
For the Lemon Syrup:
- 50 g Caster Sugar
- 1 Lemon Juice Only
For the Lemon Cream Cheese:
- 75 g Unsalted Butter at room temperature
- 100 g Icing Sugar
- 150 g Soft Cheese Philadelphia is best
- 2 tablespoons Lemon Juice
Instructions
- Preheat the oven to 180 degrees (fan-assisted) and line a deep baking tray with baking paper.
- Cream together the butter and sugar until smooth (this takes about 2 minutes with an electric whisk).
- Whisk in the eggs, one at a time.
- Sift in the flour and whisk until smooth.
- Stir through the lemon juice and zest.
- Pour into the baking tin and spread into the corners.
- Bake in the oven for 15 minutes, checking it’s cooked with a skewer in the middle.
- Leave in the tin and stab all over with a fork.
For the Lemon Syrup:
- In a small pan, gently heat the sugar and lemon juice, stirring for 5 minutes until the sugar has dissolved.
- While the cake is still warm use a spoon to drizzle over the syrup, aiming to cover the majority of the cake.
- Leave the cake in the tin to cool completely before removing it to a wire rack or chopping board and peeling away the paper.
For the Cream Cheese:
- Beat together the butter until soft.
- Sift in the icing sugar, and beat until the mixture is smooth, this can take a while.
- Add the soft cheese and beat until the larger lumps have gone.
- Stir through the lemon juice until even.
- Once the cake is cool, roughly spread the cream cheese on top with a palette knife or the back of a spoon.
Notes
- I use this tin (affiliate link) if yours is a different size, either adjust quantities, or the bake time.
- Don’t heat your syrup for too long, it should still be fairly watery, or it will set hard on top of your cake.
- Take care not to over mix your cream cheese icing.
- Butter is much better for buttercream than margarine. If you are using margarine, you'll need a lot more icing sugar, and maybe a tbsp of cornflour to thicken the mixture without it becoming too sweet.