Gluten Free Lemon Drizzle Traybake


  • CAKE
  • 150g coconut oil
  • 150g caster sugar
  • 3 eggs
  • 175g FREEE Self Raising White Flour
  • 2 lemons
  • 75g sugar
  • lemon juice
  • water



  1. Line a 15x20cm/6x8” baking tray with parchment and pre-heat the oven.
  2. Put the coconut oil and sugar into a mixing bowl and beat together until light and fluffy.
  3. Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
  4. Sieve the flour into the bowl and stir it into the mixture.
  5. Finely grate the lemon rind and squeeze the juice. Set the juice aside.
  6. Add the rind and any lemon pulp to the bowl and combine well.
  7. Tip the mixture into the prepared cake tray, spreading it into the corners.
  8. Bake for 25-30 minutes, until a cocktail stick comes out clean.
  9. Allow the cake to cool in the tin for 5-10 minutes.


  1. Pour the reserved lemon juice into a jug and if necessary add more lemon juice to make it up to 75ml.
  2. Put the juice and measuring the sugar into a saucepan.  Cook over medium heat and stir until the sugar is dissolved and a syrup has formed.
  3. Prick the surface of the cake.
  4. Pour the syrup slowly all over top of the warm cake.
  5. When cold cut into square and store in a tin.