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    Where Is My Spoon > Sweet Recipes > Cakes

    Lemon Drizzle Tray Bake

    Published by: Adina June 20, 2020 · Last modified: October 4, 2021 6 Comments

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    staple of soft cake close up.

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

    Jump to Recipe

    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:

    • Layered Lemon Cake - Romanian Snow White Cake
    • Lemon Curd Raspberry Cake - Just incredible!
    • Lemon Slice - Australian sweet and tangy treat.
    • Limoncello Bundt Cake - Easy to make, soft, and boozy.
    • Baked Blueberry Cheesecake - So creamy!
    • Lemon Curd Cheesecake - No-bake cheesecake with blueberries.
    staple of soft cake with lemon drizzle
    slices of soft lemon cake baked on a tray.

    Lemon Drizzle Tray Bake

    The best lemon drizzle traybake: soft, moist, and so delicious you will not be able to stop eating it. The perfect cake for a kids' gathering!
    5 from 3 votes
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    Course: Cakes
    Cuisine: English
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 24
    Calories: 264kcal
    Author: Adina
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    Ingredients 

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

    Instructions

    Lemon cake:

    • 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.
    • Cream butter and sugar: 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. Add the zest of the lemon and 2 tablespoons lemon juice.
    • 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.
    • Mix the flour and the baking powder and sieve over the butter-egg mixture. Incorporate carefully.
    • Bake: 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:

    • Mix: Juice the lemons and pour the juice into a bowl. Sift over the icing sugar and whisk well.
    • 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

    Serving: 1square | Calories: 264kcal | Carbohydrates: 32g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 88mg | Sodium: 37mg | Fiber: 1g | Sugar: 20g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Comments

    1. Anu-My Ginger Garlic Kitchen says

      August 26, 2015 at 10:34 am

      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! 🙂

      Reply
      • Adina says

        August 27, 2015 at 8:07 am

        Thank you, Anu. 🙂

        Reply
    2. Angie@Angie's Recipes says

      August 27, 2015 at 5:04 pm

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

      Reply
      • Adina says

        August 31, 2015 at 8:05 am

        Thank you, Angie. I love sweet and tangy too. 🙂

        Reply
    3. Mike@TheIronYou says

      August 27, 2015 at 10:29 pm

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

      Reply
      • Adina says

        August 31, 2015 at 8:05 am

        Thank you, Mike. 🙂

        Reply

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    Hello! Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

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