Last Updated on 20/06/2020 by Adina
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!
Why make this cake?
- Wonderfully moist and tender, this lemon drizzle tray bake is really worth making, I cannot imagine anyone not liking it.
- As mentioned above this cake 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.
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 zest of the lemon and 2 tablespoons juice. (3)
- Add the eggs one at the 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)
How to make lemon drizzle?
- Baked cake. (1)
- Juice the lemons and pour the juice in a bowl. Sift over the icing sugar and whisk well. (2)
- Prick the cake all over with a toothpick. (3)
- Pour the drizzle evenly all over the cake. (4)
- Sprinkle with some lemon zest, optional. (5)
- Let cool completely in the pan, then remove and cut into squares. (6)
- Using a kitchen scale is recommendable (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.
- 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.
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 – With lemon curd and so creamy!
Lemon Curd Cheesecake – No-bake cheesecake with blueberries.
- 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
- 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
- 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.
- 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 the time mixing very well before adding the next egg. Scrape the bottom and sides of the bowl a few times in between.
- Mix together the flour and the baking powder and sieve over the butter-egg mixture. Incorporate carefully.
- 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.
- 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.
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.