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
250 g unsalted butter, softened, plus extra to grease
350 g caster sugar
4 large eggs
250 g self-raising flour
Finely grated zest and juice 3 lemons, keep separate
For the decoration
100 g 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.
Per serving:
Calories: 204
Protein: 2g
Total fat: 10g
Saturates: 6g
Carbs: 27g
Total sugars: 19g
Fibre: 0g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
