Recipe detail

Desserts Lemon drizzle traybake

25.3. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Desserts

Cuisine: English

Program steps

  • Preheating:
  • 180 °C

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Hot air
100 %
time icon Termination by time
time icon 00:25 hh:mm
probe icon 160 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 16

Name Value Unit
butter 230 g
caster sugar 200 g
self-raising flour 280 g
baking powder 10 g
eggs 4 g
milk 60 ml
unwaxed lemons, finely grated zest only 2 pcs
granulated sugar 170 g
lemon, juice only 2 pcs


Preheat the Retigo combi oven to 160C. Grease an enameled GN container with butter and line the base with baking paper. Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared tin and level the top. Bake for 25 minutes, until the cake has shrunk a little from the sides and springs back when lightly touched with a fingertip in the centre of the cake. Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency. Leave the cake to cool for 5 minutes in the GN container, then lift out, with the lining paper still attached, and place on wire rack set over a tray. Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve.

Recommended accessories

Enameled GN container