Prep:1 hr 15 min
Nutrition per portion
Tray bake recipes are a family favourite. Simple, but oh so tasty, they’re certainly a crowd pleaser, and are just as easy to whip up as they are to serve! Tray bake recipes also take minimal time to prepare. With this lemon drizzle tray bake, simply whack your mixed ingredients in a tray, pop it in the oven, and wait for the delicious baked goodness to be ready.
As tray bake recipes go, lemon drizzle cake is a classic and this version from the Queen of baking is so easy to make and can happily serve a large group so it’s perfect if you’re expecting friends round for tea.
Lemon drizzle cake is an deliciously easy cake to make and this tray bake recipes version means it slices perfectly into delightful little squares that are perfect for sharing – and you can make the sizes as big or little as you choose. We’d recommend serving it up at a birthday party (kids or adults!), or on a summery picnic, day out at Wimbledon, or even as a cosy Sunday snack!
The all important drizzle is so easy to make too.
Tray bake recipes: How to make the glaze for your lemon drizzle
It really couldn’t be easier (and quicker) to make that all important, sugary glaze for your lemon drizzle traybake. Just mix your lemon juice with sugar, and voila! However, it’s important to make sure you spoon the mixture over the cake whilst it’s warm, to ensure it soaks up into it – giving you that gorgeous tangy lemon taste.
For a fun afternoon of baking at home, this is the ideal recipe. It’s simple, tasty and it’ll fill your home with the lovely smell of baking that we all love! Give it a go – it really couldn’t be easier!
This recipe was taken from Mary Berry’s Cookery Course, published by DK, £17.99 (paperback edition).
- 225g butter (room temperature) or vegetable spread (at least 70% fat), plus extra for greasing
- 225g caster sugar
- 275g self-raising flour
- 1 tsp baking powder
- 4 large eggs
- 4 tbsp milk
- grated zest of 2 lemons
- For the glaze:
- juice of 2 lemons
- 175g (6oz) granulated sugar
Preheat the oven to 180C, 160C fan, gas 4. Grease a traybake tin measuring 30cm x 23cm and 4cm deep and line the base with baking parchment.
Place the butter, sugar, flour, baking powder, eggs, milk and lemon zest in a large bowl. Beat with an electric mixer for 1-2 minutes, or with a wooden spoon for a little longer, until smooth.
Turn the mixture into the lined tin and spread evenly. Use a spatula to smooth and scrape up all the mixture around the sides of the bowl.
Bake in the preheated oven for 35-40 minutes, or until risen and springy to the touch.
Run a knife around the edge of the traybake to loosen it from the tin, then transfer to a wire rack.
For the glaze: mix the lemon juice with the sugar and spoon over the warm cake. Leave to cool, then cut into 16 rectangular slices.