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Easy Gluten Free Lemon Drizzle Traybake

Makes 1 tray bake

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • SPONGE
  • 3 lemons
  • 100g unsalted butter, melted
  • 350g FREEE Sponge Mix
  • 3 eggs
  • TOPPING
  • 75g sugar

Sponge

  1. Rub some oil around the inside of a 23x32cm/9x13” baking tray or line it with parchment and pre-heat the oven.
  2. Finely grate the lemon rind and squeeze the juice. Set aside the juice.
  3. Melt the butter and tip in into a mixing bowl.
  4. Stir in the lemon rind.
  5. Add the sponge mix and eggs and beat everything together well.
  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.

Topping

  1. Using a cocktail stick prick all over the cake surface.
  2. Put the reserved lemon juice and sugar into a saucepan over a medium heat.
  3. Cook until the sugar is dissolved, then boil gently for three minutes to make a syrup.
  4. Pour the syrup slowly all over the top of the sponge.
  5. When cold cut into square or rectangles.

Equipment

23x32cm/9x13” baking tray, parchment paper and mixing bowl

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

20-25 minutes

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Ingredients

Change Quantities:
  • SPONGE
  • 3 lemons
  • 100g unsalted butter, melted
  • 350g FREEE Sponge Mix
  • 3 eggs
  • TOPPING
  • 75g sugar

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