• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Easy Deliciousness
  • Recipe Index
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Baking Recipes

    Lemon Drizzle Tray Bake

    Published: Jan 30, 2023 by Vicki · 2 Comments

    Jump to Recipe
    Lemon Drizzle Tray Bake cut into squares.
    Overhead image of a Lemon Drizzle Tray Bake Cake.

    This easy Lemon Drizzle Tray Bake is perfect for feeding a crowd. The fluffy sponge has hints of finely grated lemon zest, and the topping is sweet, crunchy and tangy.

    Overhead image of a Lemon Drizzle Tray Bake cut into 24 pieces.

    Lemon Drizzle Tray Bake is similar to Lemon Drizzle Cake but made in a large shallow rectangular baking tin. It's large enough to make 24 portions, so ideal for a gathering or to bring to a bake sale.

    This recipe was inspired by my Lime Drizzle Cake, which has hints of lime instead of lemon!

    Jump to:
    • Why We Love This Recipe
    • Ingredients
    • Step by Step Instructions
    • Substitutions
    • FAQs & Expert Tips
    • You Might Also Love
    • 📖 Recipe
    • Comments

    Why We Love This Recipe

    • Easy to make with 6 ingredients and minimal washing up.
    • Freezer-friendly.
    • The perfect tea-time treat for a large crowd.

    Ingredients

    An image of all the ingredients you need to make Lemon Drizzle Tray Bake

    Note: The full quantities are shown in the recipe card below.

    Unsalted butter (softened) - unsalted butter gives you complete control of the overall flavour of your recipe, as the salt content in different butter brands can vary a lot.
    Self-raising flour - called self-rising flour in the US and Canada.
    Caster sugar - also known as superfine sugar.
    Eggs - use ones at room temperature if possible.
    Vanilla extract - use vanilla extract or pure vanilla bean paste. Avoid using vanilla essence, as it's less intense.
    Lemons - zest and juice.

    Step by Step Instructions

    Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.

    Butter and sugar creamed together in a bowl with a whisk.

    1. Start by creaming the butter and sugar with an electric whisk until pale and creamy.

    Butter, sugar and eggs mixed in a bowl with an electric whisk.

    2. Add the vanilla extract and eggs one at a time and beat well.

    Cake mixture being made in a mixing bowl.

    3. Sift the flour into the bowl and add the lemon zest.

    Cake batter in a mixing bowl with spoon.

    4. Fold into the mixture until thoroughly combined. It's important not to overmix; otherwise, the cake will be dense.

    Rectangle baking tin lined with baking paper.

    5. Prep the baking tin with baking paper.

    Cake batter in a baking tin.

    6. Add the batter to the baking tin and level the top with the back of a spoon. Bake in the oven for about 35 minutes. It's ready when a toothpick inserted into the middle comes out clean.

    For the Lemon Drizzle Topping

    Holes poked into a sponge cake in preparation for Lemon Drizzle Topping

    7. Whilst the cake is still warm, poke holes in the top with a toothpick.

    Lemon Drizzle Cake on a Baking Rack.

    8. Turn the cake onto a baking rack sitting over a baking tray to catch any dribbles. Make the drizzle topping and pour it over the cake to set.

    Top Tip: Ensure to pour the lemon drizzle over the cake whilst it's still warm, so it soaks it up nicely.

    Substitutions

    • Drizzle Topping - instead of mixing lemon juice with caster sugar for the topping, you could use icing sugar as an alternative.
    Lemon Drizzle Cake cut into squares sitting on a white marble benchtop.

    FAQs & Expert Tips

    Can you freeze Lemon Drizzle Tray Bake?

    Yes, it can be frozen for up to 3 months. Just ensure it is wrapped tightly so as not to get freezer burn.

    How do you store Lemon Drizzle Tray Bake?

    Keep the Lemon Drizzle Tray Bake stored in an airtight container and consume it within 3 days.

    You Might Also Love

    • Lemon Delicious pudding in a white bowl.
      Lemon Delicious
    • Marble loaf cake cut into slices on a white background.
      Marble Loaf Cake
    • scones with cream and jam
      Lemonade Scones (3 Ingredients)
    • Close up image of Apple Cinnamon Cake.
      Cinnamon Apple Cake

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram.

    📖 Recipe

    Overhead image of Lemon Drizzle Cake Cut into squares.

    Lemon Drizzle Tray Bake

    Light and fluffy sponge with hints of finely grated lemon zest, covered in a sweet lemony topping.
    4.80 from 5 votes
    Print Pin Save Recipe Saved! Rate
    Course: Dessert
    Cuisine: British
    Keyword: lemon drizzle tray bake
    Prep Time: 15 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 50 minutes minutes
    Calories: 148kcal
    Servings :24
    Author: Vicki

    Equipment

    • Use a slice/brownie tin measuring approximately 27.5cm (11") x 17.5cm (7") x 3.5cm (1½").

    Ingredients

    • 175 g unsalted butter, softened at room temperature
    • 175 g caster sugar
    • 3 eggs, room temperature
    • 1 teaspoon vanilla extract
    • 175 g self-raising flour
    • 1 lemon, zest only

    For the Lemon Drizzle

    • 4 tablespoons lemon juice, (1-2 medium sized lemons)
    • 200 g caster sugar
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 160°C fan / 180°C / 350°F and line a shallow rectangular tin with baking paper/parchment paper. Use a tin measuring approximately 27.5cm x 17.5cm x 3.5cm.
    • Mix the softened butter and sugar in a large bowl with an electric whisk until pale and creamy. This takes approximately 2 minutes.
    • Add the vanilla extract and beat in the eggs one at a time. The mixture may split but will come together later on.
    • Sift in the self-raising flour, then add the lemon zest and fold into the batter until well combined (be careful not to over-mix). Spoon the batter into the prepared tin and level the top with the back of a spoon.
    • Bake in the oven for 30-40 minutes until a toothpick inserted into the middle comes clean.
    • Leave the cake to cool in the tin for 5 minutes, then turn it onto a wire rack set over a tray (to catch any dribbles from the lemon drizzle topping). (See photo 8 in the recipe post).

    For the Lemon Drizzle Topping

    • Mix the lemon juice and caster sugar together in a small bowl to make the lemon drizzle. It should be a runny consistency.
    • Whilst the cake is still warm, poke holes all over the cake with a toothpick. Pour the lemon drizzle over the cake and leave to set. Cut into squares to serve.

    Recipe Notes

    To Store: Store the Lemon Drizzle Tray Bake in an airtight container and consume it within 3 days.
    To Freeze: Wrap the cake tightly and store it in the freezer for up to 3 months. If you prefer, freeze the sponge only and make the lemon drizzle topping just before serving.

    Nutrition

    Calories: 148kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 9mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 16g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.2mg
    Did you make this recipe?Tag me on instagram @easy.deliciousness

    Nutrition: The nutrition information is a rough estimate calculated with an online nutrition calculator.

    « Apple and Blueberry Crumble
    Peanut Butter Brownies »

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Maureen

      June 25, 2023 at 9:35 pm

      5 stars
      Made this yesterday really good only 2 pieces left today. I did it all in one with an extra tblsp of lemon juice in mixture and a tsp of baking powder and whisked it all together for a coulle of minutes until smooth.

      Reply
      • Vicki

        July 04, 2023 at 1:20 pm

        Hi Maureen, thank you for your lovely comment. So glad you enjoyed the Lemon Drizzle Tray Bake. Best wishes, Vicki

        Reply

    Primary Sidebar

    Lemon Drizzle Tray Bake cut into squares.
    Overhead image of a Lemon Drizzle Tray Bake Cake.
    profile photo

    HI THERE!

    I'm Vicki - an English Mum living in Australia. Here you will find plenty of tasty recipes which are family-approved.

    Popular

    • Overhead image of yoghurt bowl with chocolate granola and blueberries.
      Chocolate Granola
    • A white mug full of pumpkin soup, garnished with cream and chives.
      Slow Cooker Pumpkin Soup
    • Homemade Tea Loaf made with real tea and juicy raisins.
      Tea Loaf
    • overhead image of strawberry crumble.
      Strawberry Crumble

    Footer

    Lemon Drizzle Tray Bake cut into squares.
    Overhead image of a Lemon Drizzle Tray Bake Cake.

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for new recipes

    Contact

    • Contact

    Copyright © 2022 Easy Deliciousness