Lemon Drizzle cakes on a glass cake dish

Lemon Drizzle Traybake with Lemon zest and fresh lemon juice

A quick and easy Lemon Drizzle Traybake recipe. A very light sponge favoured with lemon zest and topped with a sugar and lemon juice drizzle.

Lemon Drizzle tray bake slices

If you need a cake in a hurry, this is the one to make. You’ll have a delicious tasting cake, ready to eat in an hour. So light a fluffy, especially while still warm. The lemon zingy drizzle is lovely and refreshing.

Why this Lemon Drizzle Traybake works.

  1. By using softened, or room temperature butter, the cake batter becomes lighter and fluffier that much quicker.
  2. Using caster sugar, rather than granulated sugar is also quicker to mix with the butter. Granulated sugar takes longer to break down and mix with the butter.
  3. Using freshly squeezed lemon juice and lemon zest gives a true zingy lemon flavour throughout the cake.

How to make a Lemon Drizzle Tray bake.

Preheat the oven to 180 deg fan assisted. Grease and line a 10.5 inch (27cm) x 17.5 inch (7cm) x 1 tray bake tin or similar with lining paper, baking parchment or greaseproof paper. Please note. If you use a tin with a different size, the baking times may differ.

Using an electric mixer, beat together the butter and sugar until light and fluffy. If needed, scrape down the sides of the bowl as you go along. My mixer is  a Kenwood Major and I use the Kenwood Flexible Beater attachment. It saves me having to scrape down the sides of the bowl. Since using it, I’ve found my cake batter whips up a lot quicker and fluffier.

Butter and Sugar in a mixing bowl

Add the eggs one at a time. Adding a little flour in between each one to help prevent curdling. Mix until well combined. Add the remaining flour. Mix until well combined. Add the lemon zest. Using a spatula or wooden spoon, to retain all the zest in the batter, mix until well combined.

Lemon zest and cake batter in a mixing bowl.

Pour the cake mixture into the prepared baking tin. Spread the the top evenly.

cake batter spread evenly in a tray bake tin

Bake in the centre of the oven for 25 mins. Or until baked. Testing the centre of the cake with a skewer until it comes out clean. The top of the traybake springs back when pressed.

While the cake is cooling, make the drizzle. It’s important to add the drizzle while the cake is still warm as it helps the lemon drizzle seep through the sponge giving it that extra zing.

How to make the Lemon Drizzle

Mix the sugar and lemon juice in a small bowl to a runny consistency.

Lemon Drizzle Lemons and a juicer

Pierce the cake at various points with a cake skewer and spoon the Lemon Drizzle topping over the cake.

Lemon Drizzle Tray bake

Cut into 12 squares. This cake tastes delicious while still slightly warm. It will keep well for a few days when kept in an airtight container. But I doubt it will last that long. It’s so delicious and refreshing.

Lemon Drizzle tray bake slices

Other tray bakes that you may like.

Chocolate Tray Bake with easy to slice hard chocolate topping.

Matcha Green Tea cake with a zingy white chocolate frosting, topped with strawberries and Pistachio nuts

Lemon Cake with Lemon Buttercream and Fresh Strawberries

Note: This post contains an Amazon Affiliate link.

Lemon Drizzle cakes on a glass cake dish
Print Recipe
5 from 2 votes

Lemon Drizzle Traybake

A quick and easy Lemon Drizzle Traybake recipe. A very light sponge favoured with lemon zest and topped with a sugar and lemon juice drizzle.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Afternoon Tea, Dessert, Tea Time
Cuisine: British
Keyword: Drizzle, Lemon, tray bake, Traybake
Servings: 12 slices
Calories: 297kcal
Author: Lynn Hill

Ingredients

For the cake

  • 200 g caster sugar
  • 200 g butter softened
  • 4 medium eggs
  • 200 g self raising flour
  • zest of 2 lemons

For the topping

  • 100 g caster sugar
  • juice of 2 lemons approx 3 tablespoons

Instructions

Make the cake

  • Preheat the oven to 180 deg fan assisted. Grease and line a 10.5 inch (27cm) x 7 inch (17.5cm) x 1 tray bake tin or similar with baking parchment or greaseproof paper. Please note. If you use a tin with a different size, the baking times may differ. 
  • Using an electric mixer, beat together the butter and sugar until light and fluffy. If needed, scrape down the sides of the bowl as you go along.
  • Add the eggs one at a time. Adding a little flour in between each one to help prevent curdling. Mix until well combined.
    Add the remaining flour. Mix until well combined.
  • Add the lemon zest. Using a spatula or wooden spoon, to retain all the zest in the batter, mix until well combined.
  • Pour the cake batter evenly into the prepared baking tin.
  • Bake in the centre of the oven for 25 mins. Or until baked. Testing the centre of the cake with a skewer until it comes out clean. The top of the traybake springs back when pressed. 
  • While the cake is cooling make the drizzle topping. 
    It’s important to add the drizzle while the cake is still warm as it helps the lemon drizzle seep through the sponge giving it that extra zing. 
  • Mix the sugar and lemon juice in a small bowl to a runny consistency. 
  • Pierce the cake at various points with a cake skewer and spoon the topping over the cake.

Notes

Cut into 12 squares. This cake tastes delicious while still slightly warm. It will keep well for a few days when kept in an airtight container. But I doubt it will last that long. It's so delicious and refreshing.
 

Nutrition

Calories: 297kcal | Carbohydrates: 37g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 90mg | Sodium: 140mg | Potassium: 41mg | Fiber: 1g | Sugar: 25g | Vitamin A: 9.9% | Calcium: 1.5% | Iron: 2.3%

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