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Easy Gluten Free Lemon Drizzle Traybake

Makes 1 traybake

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • SPONGE
  • 2 tbsp lemon peel, grated
  • 100g unsalted butter, melted
  • 1 FREEE Sponge Mix
  • 3 eggs
  • oil, for tray
  • LEMON DRIZZLE AND TOPPING
  • 100ml lemon juice
  • 100g caster sugar
  • 100g white chocolate

Sponge           

  1. Pre-heat the oven.
  2. Rub some oil around the inside of a 23 x 33cm/9 x 13” baking tray or insert a baking liner.
  3. Finely grate the lemon peel and melt the butter.
  4. Put the sponge cake mix into a mixing bowl.
  5. Break the eggs into the bowl, grated lemon peel and melted butter and beat everything together until smooth.
  6. Tip the mixture into the prepared baking tray, spreading it into the corners.
  7. Bake for 20-25 minutes. Until a cocktail stick comes out clean.
  8. Allow the cake to cool in the tin for 10-15 minutes.

Lemon Drizzle and Topping

  1. Using a cocktail or BBQ stick prick lots of holes all over the cake surface.
  2. Add the lemon juice into a saucepan and add the sugar.
  3. Put the pan over a medium heat until the sugar is dissolved, then boil gently for about three minutes, swirling the pan occasionally to make a syrup.
  4. Pour the syrup slowly all over the top of the sponge.
  5. Break the chocolate into small pieces and heat very gently.
  6. As soon as you can stir the chocolate, drizzle it over the traybake in a zig zag fashion.
  7. Cut the traybake into squares or rectangles.

Equipment

23 x 33cm/9 x 13” baking tray, mixing bowl and saucepan

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

20-25 minutes

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Ingredients

Change Quantities:
  • SPONGE
  • 2 tbsp lemon peel, grated
  • 100g unsalted butter, melted
  • 1 FREEE Sponge Mix
  • 3 eggs
  • oil, for tray
  • LEMON DRIZZLE AND TOPPING
  • 100ml lemon juice
  • 100g caster sugar
  • 100g white chocolate
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