And no one would have anything over a homemade Lemon Drizzle Tray Bake. This classic Brit option, consisting of a light and fluffy sponge cake covered in sweet-tart lemon glaze, is appropriate for afternoon tea with family or friends, birthdays (who remembers birthday cakes), any time you feel like it really. The best part? Super simple to prepare, and it’s all in one baking pan for easy prep- making this the perfect lunchtime recipe no matter if you’re new or an old hat at baking.
How to Make a Perfectly Moist Lemon Drizzle Tray Bake using simple pantry ingredients and fresh lemons for the brightest flavor in this recipe. You will also find baking tips, storage, and easy variations in it so that you can make this cake for any occasion. Perfect for a quick weeknight dessert or to serve company, this zesty lemon tray bake will soon become your favorite!
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Lemon Drizzle Tray Bake
Ingredients
- For the Cake
- 250 g 1 cup + 2 tbsp unsalted butter, softened
- 250 g 1¼ cups caster sugar
- 4 large eggs room temperature
- 250 g 2 cups self-rising flour
- 1 tsp baking powder
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- 2 tbsp whole milk
- 1 tsp vanilla extract
- For the Lemon Drizzle
- Juice of 2 lemons about ¼ cup / 60 ml
- 150 g 1¼ cups powdered sugar (icing sugar)
Equipment
- 9×13-inch (23×33 cm) baking tray
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen scale (optional)
- Lemon zester or fine grater
- Citrus juicer
- Rubber spatula
- Cooling rack
- Wooden skewer or toothpick
Method
- Preheat the oven to 350°F (180°C). Grease and line a 9×13-inch baking tray with parchment paper.
- Beat the butter and sugar together until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Fold in the self-rising flour and baking powder until just combined.
- Stir in the lemon zest, lemon juice, vanilla extract, and milk until the batter is smooth.
- Spread the batter evenly into the prepared baking tray.
- Bake for 30–35 minutes, or until a skewer inserted into the center comes out clean.
- While the cake bakes, whisk together the lemon juice and powdered sugar until smooth.
- Remove the cake from the oven and immediately poke holes all over the top with a skewer.
- Slowly pour the lemon drizzle over the warm cake, allowing it to soak into the sponge.
- Let the cake cool completely before slicing into squares and serving.
Nutrition
Notes
- Fresh lemons provide the best flavor and aroma.
- Use room-temperature ingredients for a lighter, more even sponge.
- Do not overmix the batter, as this can make the cake dense.
- Pour the drizzle over the cake while it is still warm for maximum absorption.
- Store in an airtight container at room temperature for up to 4 days.
- Freeze individual slices for up to 3 months and thaw at room temperature before serving.
- Garnish with extra lemon zest for a brighter citrus flavor and presentation.
Private Notes
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Let us know how it was!Give This Recipe a Try
A Lemon Drizzle Tray Bake will just cheer your day like nothing else. Pounding an airy, delicate sponge topped with lemon syrup is a breeze and delicious for anything from tea to birthdays or family gatherings the quintessential cake! This is a recipe that you’ll keep going back to over and over again.
The greatest thing about this recipe is its versatility. Serve it as-is, give it a sprinkle of powdered sugar, or with fresh berries and whipped cream or vanilla ice cream for an extra-special dessert. You can prepare it in advance, as the lemon drizzle works to make this cake deliciously moist for days!
We hope you enjoy this Lemon Drizzle Tray Bake, and we would love to hear your comments about it! You can comment below, rate this recipe, and tell me your favorite twists or baking secrets. If you liked this recipe, don’t forget to send it over to your family and friends thank me later! Happy baking!
