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Lemon Drizzle Tray Bake

Lemon Drizzle Tray Bake

345kcal
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Prep 15 minutes
Cook 35 minutes
30 minutes
Total 1 hour 20 minutes
This Lemon Drizzle Tray Bake is light, moist, and packed with fresh lemon flavor. A fluffy sponge is topped with a tangy lemon drizzle that soaks into the cake, creating a soft texture and a sweet citrus finish. It's an easy one-pan dessert that's perfect for afternoon tea, family gatherings, celebrations, or whenever you're craving a homemade treat.
Servings 12 slices
Course Dessert
Cuisine British

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

  1. Preheat the oven to 350°F (180°C). Grease and line a 9×13-inch baking tray with parchment paper.
    Lemon Drizzle Tray Bake
  2. Beat the butter and sugar together until pale and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Fold in the self-rising flour and baking powder until just combined.
    Lemon Drizzle Tray Bake
  5. Stir in the lemon zest, lemon juice, vanilla extract, and milk until the batter is smooth.
  6. Spread the batter evenly into the prepared baking tray.
  7. Bake for 30–35 minutes, or until a skewer inserted into the center comes out clean.
  8. While the cake bakes, whisk together the lemon juice and powdered sugar until smooth.
  9. Remove the cake from the oven and immediately poke holes all over the top with a skewer.
  10. Slowly pour the lemon drizzle over the warm cake, allowing it to soak into the sponge.
  11. Let the cake cool completely before slicing into squares and serving.
    Lemon Drizzle Tray Bake

Nutrition

Serving110gCalories345kcalCarbohydrates45gProtein5gFat17gSaturated Fat10gPolyunsaturated Fat1gMonounsaturated Fat5gCholesterol85mgSodium175mgPotassium90mgFiber1gSugar30gVitamin A620IUVitamin C10mgCalcium45mgIron1mg

Video

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.

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