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Lemon Drizzle Tray Bake

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Easy lemon drizzle tray bake: soft, moist and so delicious you will not be able to stop eating it.

A lemon drizzle tray bake cake that you can make with your children. Actually, this recipe is so easy to make, they could probably make it on their own.

Mine were delighted to help mix the ingredients together, to crack the eggs (well, that wasn’t a clean job, but who cares… it was OK in the end).

Lots of butter, sugar, and eggs… this has to be good. It is! Really good!

lemon drizzle cake stapled on the table

Why make this cake?

  • Wonderfully moist and tender, this recipe is really worth baking, I cannot imagine anyone not liking it.
  • It makes baking with children easy and enjoyable.
  • The needed ingredients are simple and cheap, the work involved minimal.
  • No particular baking skills needed, just weigh and mix the ingredients.
really soft cake slices stapled on a tray

How to make?

  • Beat the soft butter until light and fluffy. (1)
  • Gradually add the sugar and continue beating for several minutes. (2)
  • Add the citrus zest and 2 tablespoons juice. (3)
  • Add the eggs one at a time mixing very well before adding the next egg. Scrape the bottom and sides of the bowl a few times in between. (4)
  • Mix together the flour and the baking powder and sieve over the butter-egg mixture. Incorporate carefully. (5)
  • Pour the batter onto the prepared tray and bake for about 20 minutes. (6)
mixing batter for cake and pouring it into baking dish

How to make lemon drizzle?

  • Baked cake. (1)
  • Juice the lemons and pour the juice into a bowl. Sift over the icing sugar and whisk well. (2)
  • Prick the base all over with a toothpick. (3)
  • Pour the drizzle evenly all over it. (4)
  • Sprinkle with some lemon zest, optional. (5)
  • Let cool completely in the pan, then remove and cut into squares. (6)
drizzling cake with lemon juice and icing sugar mixture

Tips

  • Use a digital kitchen scale when baking, it guarantees for best results (Amazon affiliate link).
  • Make sure the butter is soft before starting to mix the batter. Remove it from the refrigerator several hours in advance.
  • Using a stand mixer is easier, but a hand-held mixer will do just as fine.
  • Make sure that you mix the batter very well, also mix it well after adding each egg.
  • Don’t overbake, the cake should still be pale on the outside and remain moist on the inside.
  • You can decorate with a little zest and small mint or balm leaves.
tray bake with lemon drizzle

Alternative

  • You can replace the lemon juice and zest with lime juice and zest. Or try this Lime Drizzle Cake.

How to store?

  • Another good thing about this cake is that you can make it well in advance, it will keep for days and days.
  • Keep the squares airtight or well wrapped in aluminum foil, but don’t stack them on top of each other or they will start sticking. You can cut some pieces of parchment paper to place between the layers.
slices of soft lemon cake baked on a tray

More lemon cakes:

staple of soft cake with lemon drizzle
slices of soft lemon cake baked on a tray.

Lemon Drizzle Tray Bake

Yield: 24
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Easy lemon drizzle tray bake: soft, moist and so delicious you will not be able to stop eating it.

Ingredients

  • Lemon cake:
  • 300 g/ 10.6 oz/ 1 ¼ cup unsalted butter, room temperature
  • 300 g/ 10.6 oz/ 1 ½ granulated sugar
  • 1 teaspoon vanilla extract
  • 6 eggs (medium Europe, large US)
  • 1 organic lemon
  • 300 g/ 10.6 oz/ 2 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • Drizzle:
  • 100 g/ 3.5 oz/ 1 cup icing sugar
  • 100 ml/ 3.4 fl.oz/ scant ½ cup lemon juice, freshly squeezed
  • some lemon zest to decorate, optional

Instructions

Lemon cake:

  1. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line a baking tray (30 x 30 cm/ 12 x 12 inch or similar) with baking paper.
  2. Place the soft butter in the bowl of the stand mixer and beat on medium speed until light and fluffy. Gradually add the sugar and continue beating for several minutes.
  3. Add the zest of the lemon and 2 tablespoons lemon juice.
  4. Add the eggs one at a time mixing very well before adding the next egg. Scrape the bottom and sides of the bowl a few times in between.
  5. Mix together the flour and the baking powder and sieve over the butter-egg mixture. Incorporate carefully.
  6. Pour the batter onto the prepared tray and bake for about 20 minutes. The cake should remain pale and still lightly moist inside. Leave to cool in the pan for 10 minutes. In the meantime make the lemon drizzle.



Lemon drizzle:

  1. Juice the lemons and pour the juice into a bowl. Sift over the icing sugar and whisk well.
  2. Prick the cake all over with a toothpick and pour the drizzle evenly all over the cake. Sprinkle with lemon zest, if desired. Let cool completely in the pan.

Notes

Use a digital kitchen scale when baking, it guarantees for best results (Amazon affiliate link).

Nutrition Information:
Yield: 20 Serving Size: 1 square
Amount Per Serving: Calories: 264Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 88mgSodium: 37mgCarbohydrates: 32gFiber: 1gSugar: 20gProtein: 4g

Nutritional information is not always accurate.

Mike@TheIronYou

Thursday 27th of August 2015

I'm such a sucker for lemon cake, and your looks incredible. Great job Adina!

Adina

Monday 31st of August 2015

Thank you, Mike. :)

Angie@Angie's Recipes

Thursday 27th of August 2015

I am a fan of sweet and tangy treats. These lemon bars look so colourful and tempting, Adina.

Adina

Monday 31st of August 2015

Thank you, Angie. I love sweet and tangy too. :)

Anu-My Ginger Garlic Kitchen

Wednesday 26th of August 2015

This lemon cake indeed looks so good, Adina! Love how quick and easy this is. It is! I think this cake is AWESOME even for elders! Gorgeous and refreshing! :)

Adina

Thursday 27th of August 2015

Thank you, Anu. :)

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