Are you a fan of easy bakes that pack a punch of flavour? This traybake take on a lemon drizzle cake recipe is super simple to prepare, taking just 20 mins to whisk together (and that includes decorating time!). It has a triple-dose of lemony goodness, with lemon in the sponge, the drizzle and also the icing and decoration, for maximum fruity impact.
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Yields:
24 serving(s)
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Cal/Serv:
204
Ingredients
250g
unsalted butter, softened, plus extra to grease
350g
caster sugar
4
large eggs
250g
self-raising flour
Finely grated zest and juice 3 lemons, keep separate
For the decoration
100g
icing sugar
Finely pared zest 1/2 lemon, plus 1 1/2tbsp juice
Directions
Step 1Preheat oven to 170°C (150°C fan) mark 3. Lightly grease and line a 20.5 x 30.5cm roasting tin with baking parchment.
Step 2In a large bowl, using a handheld electric whisk, beat butter and 250g of the caster sugar until pale and fluffy, about 5min. Gradually beat in the eggs, mixing well after each addition.
Step 3Using a large metal spoon or a spatula, fold in the flour, followed by the lemon zest and 1/3 of the lemon juice to make a smooth batter. Scrape into prepare tin, smoothing to level. Bake for 45-50min or until a skewer inserted in the centre comes out clean.
Step 4Meanwhile, in a small bowl mix remaining caster sugar and lemon juice to make a syrup. Set aside.
Step 5As soon as the cake comes out of the oven, prick top all over with a cocktail stick. Stir the syrup briefly to make sure the sugar has dissolved, then spoon evenly over the cake, allowing it to soak in before adding more. Leave cake to cool completely in tin.
Step 6Transfer cake to a serving board, peeling off baking parchment. To decorate, sift the icing sugar into a bowl and mix in the lemon juice to make a runny icing. Drizzle over the cake, then scatter over the pared lemon zest. If you have time, allow to set before serving in slices.
To store:
Store in an airtight container at room temperature for up to 4 days.
Get ahead:
Bake cake up to a day ahead. Once cool, return to tin (still in its baking parchment), wrap tin tightly in clingfilm and store at room temperature. Complete recipe to serve.
CAN I GIVE IT A TWIST?
Swap some of the lemon zest in the sponge for orange zest and use a mixture of orange and lemon juice for the drizzle, to turn this into a St Clement's cake.
HUNGRY FOR MORE?
If you would prefer a classic version of the cake that fits into a loaf tin follow our traditional lemon drizzle cake recipe.
What to read next
Per serving:
Calories: 204
Protein: 2g
Total fat: 10g
Saturates: 6g
Carbs: 27g
Total sugars: 19g
Fibre: 0g
Baking recipes that are so easy, you could make them in your sleep
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
