My second tray bake tale is another classic, the lemon drizzle cake. This delicious citrus treat is another super easy bake to whip up any day of the week and one that is bound to whack a smile on everyone's face! This recipe differs slightly from my other tray bake tales as it includes the addition of a sugar and lemon juice mixture that is brushed over the cake when it's removed from the oven which is then soaked up by the sponge to create a super sharp, moist tray bake that's is an essential for anyone's baking repertoire.
As with my strawberry tray bake recipe I advise that you don't change the quantities of anything in this recipe unless you want to scale up or down your bake. Equally if you don't want to make the cream cheese frosting and want to make a simple water icing, you can ramp up the lemon flavors by adding some lemon juice to some icing sugar until you get an icing that's runny but still thick enough to coat the back of a spoon. Spread this over the top and you're done. Alternatively you can leave the cake naked on top and just enjoy that moist lemon sponge as it is.
Without the cooling times you can this tray bake ready in under an hour thanks to its simple all in one method. Great if you have an urgent need for cake but don't have the time to faff around. All you need is a wooden spoon, a couple of big bowls, baking paper and a baking tray and you're ready to go. You gotta love a quick and simple cake recipe don't you?
Lemon Drizzle Tray Bake
425g Softened Butter
500g Golden Caster Sugar
450g Self Raising Flour
2 Tsp Baking Powder
6 Whole Eggs
6 Tbsp Milk
Zest Of 5 And The Juice Of 3 Lemons
450g Icing Sugar
200g Cream Cheese
- Begin by placing your oven on to 160 degrees (140 fan) and grease and line a large deep sided baking tray roughly 32cm squared with baking paper.
- Add 350g of butter, 350g of caster sugar, flour, baking powder, eggs, milk and zest of 3 lemons into a large bowl and beat until a smooth, well combined batter has formed.
- Pour the batter into the baking tray and level the top with a spatula before placing in the oven to bake for 40-45 minutes until golden brown on top and an inserted skewer comes out clean.
- Remove from the oven and prick the cake all over with a fork. Mix together the lemon juice with the remaining caster sugar and brush the mixture all over the cake so that the cake sucks up all the lemony goodness. Leave the cake to cool.
- Add the remaining butter and icing sugar and gently mix together until combined. Add in the cream cheese and whisk until light and fluffy. Pop into the fridge to firm up slightly.
- When the cake is cool and frosting firm, turn the cake out onto a wire rack and spread the frosting over the cake. Sprinkle over the remaining lemon zest to finish.
Cut the tray bake up into roughly 24 equal sized squares and tuck in. Thanks to the sugar and lemon juice mixture brushed over the sponge when it comes out of the oven, it will be delightfully moist and delicate but the crumbs will ooze a sweet and sharp citrus burst into your mouth with each bite that is just to die for. With a further lemon punch coming from the zest sprinkled over the cream cheese frosting, this is definitely one for the lemon drizzle lovers out there. Grab yourself a big mug of piping hot tea and a couple of squares and prepare to fall in love with this lully lemon tray bake!
Not a lemon fan? Why not try these tray bakes instead;
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