A quick and easy Lemon Drizzle Tray Bake recipe. A very light sponge flavoured with lemon zest and topped with a sugar and lemon juice drizzle.
If you need a Lemon Drizzle Sheet 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 and fluffy, especially while still warm.
The lemon drizzle topping is lovely and refreshing. It can be used to drizzle over any plain cake to give it extra flavour.
Loaf Cakes taste delicious with a drizzle on top. This Lemon and Yogurt Loaf Cake has a Lemon Fondant Icing topping.
Or this Coconut and Lime Cake has a Lime Drizzle with added coconut scattered over the top.
Why this Lemon Drizzle Traybake Works.
- By using softened, or room temperature butter, the cake batter becomes lighter and fluffier that much quicker.
- 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.
- 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.
Get your oven ready. Preheat it 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 type of sheet tray, 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.
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 mixture into the prepared baking tin. Spread the the top evenly.
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 a Lemon Drizzle Topping
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 Lemon Drizzle topping over the cake.
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.
Other Sheet Cakes and Traybakes that you may like.
Chocolate Tray Bake with easy to slice hard chocolate topping.
Lemon Cake with Lemon Buttercream and Fresh Strawberries
Note: This post contains an Amazon Affiliate link.
Keen to Bake More?
Subscribe to my newsletter. Follow me on Facebook, Instagram and Pinterest. You are also welcome to join my Facebook group. Where we have a weekly BakeAlong. Just for fun.
If you make this recipe, please leave a comment with a rating, to let me know how you got on.
Lemon Drizzle Traybake
Ingredients – Imperial /oz are approx weights which are calculated by a 3rd party app
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.
Absolutely delicious and simple to make
Thanks, Jean. I’m so pleased that you like the recipe.