Lemon drizzle tray bake

This lemon drizzle tray bake is tremendous straightforward to make and tastes intensely lemony, with a lemon glaze that sinks into the buttery mushy sponge.

It is the softest cake you will each strive, with a soften within the mouth texture and a flavour that completely sings with candy, lemony goodness. My mouth waters simply writing about it!

What’s extra, it is tremendous straightforward to make this lemon drizzle tray bake.

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Methods to serve lemon drizzle traybake

This lemon drizzle tray bake is ideal to take with you to the workplace, to a bake sale, or to a espresso morning. You possibly can serve it at a party, too, because it cuts completely into neat squares.

You may benefit from the cake by itself, or serve it with cream, ice cream and even whip up some further lemon icing to drizzle on prime.

Can I make an even bigger/smaller traybake with extra/much less batter?

If you wish to make an even bigger or smaller model of this lemon drizzle traybake, it is definitely potential.

Search for the recipe card under. You may see the servings close to the highest left. Hover or faucet over it and slightly slider will pop up. You may transfer the slider up or right down to get the quantity you need to make.

So as an illustration, if you wish to make a cake that is double the scale, you’d change the servings quantity from 12 to 24. All of the ingredient portions will replace routinely for you in order that every part is in the proper ratios.

It is necessary to notice that for those who’re making extra/much less batter, it is going to change the cooking occasions of your closing bake. Ensure you have an appropriately sized tin and maintain a watch to be sure you do not underneath or over bake your scrumptious lemon drizzle traybake.

In case you are seeking to double the recipe or extra, it is likely to be price contemplating baking a number of traybakes somewhat than attempting to wrestle one huge cake.

Can I exploit this recipe to make a layer cake?

Sure, you possibly can undoubtedly use this recipe to make a layer cake! Use the same amount of batter however bake in two 18cm (7inch) tins, then use half of the lemon drizzle syrup to drizzle on to every them.

As soon as cooled, they’d be nice sandwiched and coated with cool lemon frosting and even cream cheese frosting.

Able to get pleasure from this stunningly tasty, buttery mushy lemon drizzle tray bake?

Learn on for the total recipe with detailed directions and a useful {photograph} for each step. And in case you have any questions, simply depart me a remark. Take pleasure in!

Elements & substitutions

Study extra about

Does it matter what sort of lemons I exploit?

You need to use any kind of lemons you want on this lemon drizzle traybake however they need to be unwaxed as you will be zesting them.

If you cannot pay money for unwaxed lemons, you possibly can take away the wax at dwelling. Simply place your lemons in a colander within the sink and pour freshly boiled water throughout them. Whereas they’re nonetheless heat, however not too scorching to deal with, brush them gently with a vegetable brush and the wax ought to come away. You may then rinse them off and so they’ll be prepared to make use of.

Keep in mind, too, that lemons are actually the star of the present on this recipe, so whereas commonplace lemons are completely fantastic to make use of and provides an exquisite consequence, investing in good high quality lemons will make the cake further particular.

Be aware: lemons can differ in measurement and due to this fact give completely different quantities of juice. A typical UK lemon, as used on this recipe, offers about 2 tbsp of juice. If yours are bigger or smaller, alter accordingly.

Can I exploit lemon extract as an alternative?

I’ve solely examined this recipe with contemporary lemons and the juice and zest are fairly necessary to getting that supreme flavour and texture, however you would definitely strive leaving out the lemon zest and juice within the sponge and utilizing slightly lemon extract as an alternative.

For the drizzle, you would use 8 tbsp icing sugar, 8 tbsp of water and slightly lemon extract to provide a lemon syrup. Once more, I have never examined this so cannot make certain how properly it might work.

Why did my cake style bitter?

Once you zest your lemons, you must be sure to solely take the yellow a part of the lemon pores and skin. I have a tendency to make use of a fantastic grater for this (similar to a microplane) and it does the job superbly.

When you use a vegetable peeler, you will in all probability discover the the items of lemon peel are too giant and that you’ve taken off among the pith as properly, which is the white half beneath the zest. That is very bitter and might make your closing cake style disagreeable.

Can I omit the lemon out of this lemon drizzle traybake?

You may omit the lemon, however you’ll need to substitute it with one thing else – strive utilizing the juice and zest of an orange as an alternative. I’ve a tremendous orange drizzle cake you would strive.

When you’re nervous about this cake being too lemony, simply make sure you style the syrup earlier than you pour it over the cake.

Some lemons are zingier than others, and private style varies, so if you wish to tone it finished, simply add slightly extra sugar, or use much less of the syrup. Personally, I like an intense lemony taste and that is what this recipe is designed to ship.

Can I exploit giant eggs as an alternative of medium eggs?

Within the UK, medium eggs eggs weigh 53g – 63g (1.9oz – 2.2oz) and enormous eggs sometimes weigh 63g – 73g (2.2oz – 2.6 oz) .

If you wish to use giant eggs, beat them individually, then weigh 250g (8.8oz) into your cake bowl.

Can I make this lemon drizzle traybake with out eggs? 

The eggs are an necessary a part of this recipe. They not solely add moisture and color, in addition they assist to bind the completely different elements collectively.

When you can’t use eggs on this recipe, the next choices might be thought of as a substitute:

Egg options (every = 1 egg so multiply as wanted for the recipe)

• Retailer-bought egg substitute powder (use as directed on the packet).
• 1 tablespoon of crushed chia or flax seeds combined with 2 tablespoons of water and left for 10 minutes within the fridge.
• 3 tablespoons of aquafaba.
• 3 tablespoons of applesauce.
• Half of a medium sized banana, mashed. It is best to make use of pretty ripe bananas for this as they may mash extra simply and bind your elements collectively extra successfully 

Be aware: I’ve not examined all of those replacements, so let me understand how you get on.

Can I make this lemon drizzle traybake with out butter?

When you don’t need to use butter on this lemon drizzle traybake, you possibly can substitute for a similar quantity of flavourless oil, commonplace margarine or Stork.

When you do, it’s actually necessary to decide on a margarine with a excessive fats content material, ideally round 80%. Gentle margarines are likely to have a excessive water content material which might upset the steadiness of the batter, thus affecting the ultimate bake.

Keep in mind, I at all times make this cake with butter, so that you may want to check slightly to make certain you are utilizing simply the correct amount of your fats of selection.

Can I make this lemon drizzle traybake with plain flour?

You’re going to need this sponge to rise, so that you’re going to want a elevating agent, and there isn’t something to assist with rise in plain flour. In distinction, self-raising flour incorporates baking powder, which helps give a beautiful mild, ethereal sponge and a superb rise.

If you haven’t any self-raising flour, you can also make your individual. Merely add two teaspoons of baking powder to each 150g (1 cup) of plain flour in a bowl and sift them collectively earlier than utilizing in your recipe.

This explicit recipe makes use of 340g (2½ cups) self-raising flour, so for those who use plain flour as an alternative, you’ll want so as to add about 5 tsp of baking powder. 

Do I’ve to make use of caster sugar on this recipe?

I do know that caster sugar isn’t one thing that’s simply accessible within the US – don’t fear. 

Caster sugar crystals are very small which helps them to dissolve extra simply, however granulated sugar, golden caster sugar and brown sugar will all work, they’ll simply give a barely completely different texture. 

Don’t use icing sugar / powdered sugar on this recipe because the crystals are too fantastic.

Can I make this lemon drizzle traybake with out sugar?

Sugar lends not solely sweetness, but additionally construction and texture to the cake, so I wouldn’t advocate leaving it out. 

I’ve not experimented with synthetic sweeteners, however I think it might be difficult to steadiness the lemon out – let me know for those who experiment with it.

Can I make the lemon drizzle syrup with out icing sugar?

Icing sugar is one other title for powdered sugar.

When you don’t have any, you should use granulated or caster sugar, you’ll simply should be affected person as you heat the syrup as it’s going to take longer for the sugar crystals to completely dissolve.

Can I make the lemon drizzle traybake topping crunchy?

If you would like a extremely crunchy lemon drizzle topping as an alternative of a syrup that sinks in, you’ll want to alter the tactic barely. 

Use granulated sugar as an alternative of icing sugar and with none warmth, combine your lemon juice and sugar collectively to type a paste, then unfold over the nice and cozy cake with the again of a spoon. This could offer you your zesty crunchy topping as soon as cooled.

When ought to I drizzle my cake? 

It is best to drizzle the syrup over the cake whereas it is nonetheless heat. The primary motive for that is that it’s going to penetrate the cake extra evenly make for a greater texture.

Go away the cake within the tin when you do that so that you just don’t lose any of the syrup because it seeps by way of the cake.

Can I make this lemon drizzle traybake in a meals processor or stand mixer?

You need to use a stand-type electrical mixer, but it surely’s not likely mandatory.

In case your meals processor comes with a beater somewhat than blade attachment, then you definitely cream the butter and sugar collectively on a low setting, then mix within the eggs. It received’t incorporate as a lot air as a whisk, although, so shouldn’t be beneficial. 

You may undoubtedly beat the butter and sugar, after which the eggs, in a stand mixer to hurry up the job, however a hand mixer will do the job simply as properly.

No matter technique you employ to mix the butter, sugar and eggs, it’s necessary that you just gently fold the flour in by hand. Beating will trigger the cake batter might be simply overworked, which might make your completed bake powerful and/or poorly risen if the blades knock out the air and stretch the gluten.

Can I make this lemon drizzle traybake with out an electrical whisk?

Utilizing an electrical hand whisk to beat the butter and sugar collectively, after which beat within the eggs is actually useful as a result of it will get the job finished and beats in numerous air. 

Nevertheless, you possibly can completely do the job by hand, it’ll simply take slightly extra elbow grease! 

Can I make this lemon drizzle traybake utilizing the multi function technique?

The multi function technique is the place you add all the sponge elements into the bowl without delay after which beat all of them collectively till clean.

This recipe is sort of forgiving, so in case you are in a rush, the all in-one technique will work. 

Nevertheless, I like to recommend following the recipe and beating the butter and sugar first, then including the eggs, then folding within the flour and so on as it will incorporate loads of air with out overworking the gluten in your combination, which might make for a tricky sponge.

Can I make this recipe with out weighing scales?

One of the best bakes occur if you take the time to measure every part out correctly. Once I observe a recipe, it’s the very first thing I do. That method, I do know I’ve the proper portions of every part. 

I’ve supplied the ingredient measurements in each metric and customary US measures like cups and sticks for ease.

What tin do I would like to make use of? Can I exploit a smaller or greater tin?

I’ve used a roasting tin with the scale 35x25cm (14×10″). This makes a pleasant deep cake which cuts into 12 beneficiant squares.

You need to use a bigger tin however you’ll find yourself with a thinner cake and the cooking time will should be diminished. The other can be true, a smaller tin will make a deeper cake which requires an extended cooking time. I would not advocate utilizing a a lot smaller tin because the bake on the sponge will probably be affected and it’s possible you’ll find yourself with some components which might be dry and an underdone center.

You may even prefer to strive make lemon truffles like this in bundt pans, however you would wish to experiment with measurement and portions to make sure good outcomes. I might advocate getting a wax cake launch spray for those who’re utilizing bundt tins as they’re extra liable to sticking.

Step-by-Step Directions

Grease and line your nonstick 35x25cm (14×10″) baking pan. If you haven’t any greaseproof paper, greasing after which dusting with flour can assist forestall sticking.

Preheat the oven to 180C (160C fan, 350F).

Put the sugar and butter in a big bowl.

Whisk collectively till fluffy.

Add the overwhelmed eggs slightly at a time and whisk in.

Repeat till all of the egg has been added.

Sift within the flour.

Fold in till clean.

Add the zest of 4 lemons and the juice of two to the combination.

Gently combine by way of.

Spoon the batter into the lined or greased baking pan.

Bake for about 45 minutes. The cake needs to be golden on the surface and the skewer pushed into the very centre ought to come out clear – regulate it as you do not need it to over-bake.

Make and add the Lemon Syrup

In a small pan, combine the juice of 4 lemons with the icing sugar.

Place over a medium low warmth and stir till the sugar has dissolved, then carry to a boil for 1-2 minutes till you will have a light-weight syrupy texture.

Poke holes everywhere in the heat sponge with a skewer, nearly right down to the underside.

Take the syrup off the warmth (cautious, it is scorching!) and brush everywhere in the cooling sponge, or pour steadily in order that the syrup has time to soak in.

Permit to chill utterly, then reduce into 12 squares and revel in with a scorching cup of tea or espresso.

Allergen & Dietary Data for Lemon Drizzle Traybake

Is that this lemon drizzle traybake wholesome?

This cake is sort of excessive in sugar and fats. It’s finest loved as an occasional deal with, as a part of a balanced eating regimen.

Vegetarian lemon drizzle traybake

Sure, this recipe is appropriate for vegetarians because it incorporates no meat, fish or poultry.

Double test your entire elements labels to ensure to test that they’re appropriate for vegetarians. Do not forget to additionally test something further you propose to serve the recipe with.

Methods to make this lemon drizzle traybake recipe vegan

No, this lemon drizzle cake shouldn’t be vegan as a result of using eggs and butter, however if you wish to substitute these for options, I’ve included recommendation above.

For the butter, you should use any good high quality vegan butter. Intention for one that’s about 80% fats is feasible, as it will behave equally to dairy butter and provides one of the best consequence, typically talking.

To switch the eggs, you would strive one in all these options (every = 1 egg so multiply as wanted for the recipe):

• Retailer-bought egg substitute powder (use as directed on the packet).
• 1 tablespoon of crushed chia or flax seeds combined with 2 tablespoons of water and left for 10 minutes within the fridge.
• 3 tablespoons of aquafaba.
• 3 tablespoons of applesauce.
• Half of a medium sized banana, mashed. It is best to make use of pretty ripe bananas for this as they may mash extra simply and bind your elements collectively extra successfully 

Be aware: I’ve not examined all of those replacements, so let me understand how you get on.

If you have already got a favorite vegan victoria sponge recipe, you would strive utilizing that instead of the principle batter elements right here, merely including the lemon zest and juice as directed after which following the steps for the drizzle.

Double test your entire elements labels to ensure to test that they’re appropriate for vegans. Do not forget to additionally test something further you propose to serve the recipe with.

Is that this lemon drizzle traybake recipe nut-free?

Sure, this lemon drizzle traybake is completely nut-free. 

Nevertheless, with all allergic reactions and sensitivities, it’s necessary to test the packaging of all the elements you employ very fastidiously to make sure they’re nut-free. 

It is because although not one of the elements ought to naturally comprise nuts, some could have been produced in a manufacturing facility that handles nuts, that means there’s a threat of cross-contamination.

Is that this lemon drizzle traybake recipe gluten-free?

No, this isn’t a gluten-free lemon drizzle sponge because it incorporates wheat flour.

I have never tried making this recipe with gluten-free flour but however you would definitely give it a go.

Every time baking a gluten-free cake recipe, I like to recommend utilizing a superb high quality model that may doubtless be a mix of various flours like rice, or oat combined with a binding agent like xanthan gum which actually helps with the feel and, after all, a elevating agent the place you want self-raising flour.

You may also prefer to experiment with including a small quantity of floor almonds to lend slightly extra texture to your gluten free bake.

If you have already got a favorite gluten-free victoria sponge recipe, you would strive utilizing that instead of the principle batter elements right here, merely including the lemon zest and juice as directed after which following the steps for the drizzle.

Not one of the different elements naturally comprise gluten however you must nonetheless double test your entire elements labels to ensure to test that they’re gluten-free. Do not forget to additionally test something further you propose to serve the recipe with.

Is that this recipe keto-friendly?

No, this lemon drizzle traybake shouldn’t be keto pleasant because it’s excessive in carbohydrates.

Is that this lemon drizzle traybake suitable for eating whereas pregnant?

There’s nothing on this cake recipe that ought to current a threat to pregnant individuals if the elements are in good situation and have been saved appropriately, and the recipe is cooked hygienically and safely.

Egg security varies from nation to nation and you must at all times search country-specific recommendation. The NHS has a nice useful resource that may assist assessment the newest recommendation concerning meals which might be suitable for eating whereas pregnant within the UK.

A Mummy Too doesn’t provide medical recommendation. Please search assist from a medical skilled for those who want additional data or have any considerations.

Troubleshooting Lemon Drizzle Traybake

How can I inform when my lemon drizzle traybake is prepared?

Visually, you’re searching for a cake that’s mild golden in color and appears even from edge to edge. 

Once you really feel assured that your cake is prepared, take away it from the oven and insert a flat skewer into the centre of the cake. Once you pull it out, it ought to look clear. If something has caught to the skewer than the cake wants longer within the oven. 

Don’t fear for those who don’t get it proper first time. Baking truffles takes a little bit of instinct and the extra you get extra used to baking and the quirks of your explicit oven, the extra you’ll get a really feel for when your cake is finished.

Why is my lemon drizzle traybake dry? Why does it have exhausting edges?

In case your cake appears dry or exhausting, the almost definitely clarification is that it’s overbaked. This may very well be as a result of the temperature in your oven was too excessive, or the cake was baked for too lengthy. 

Each oven is completely different and temperatures can differ wildly, even in top quality ovens, so my most popular technique to observe a cake recipe is to take a look at the baking time after which set my timer to remind to start out maintaining a tally of my cake 10 minutes earlier than the tip in order that I can guarantee I take it out at simply the proper time. 

My lemon drizzle sponge batter appears actually thick, can I skinny it?

The batter for this lemon drizzle sponge is certainly thick, however for those who assume it is too thick, you possibly can skinny it out with a splash of milk, yogurt or buttermilk. 

Solely add slightly at a time and stir gently to mix so that you just don’t over-thin or overmix your batter.

Why did my lemon cake batter cut up/curdle?

In case your batter appears to have gone watery and lumpy, or resembles scrambled egg, then it has in all probability cut up.

It normally occurs if you add chilly eggs to room temperature butter and sugar. The three elements are speculated to type an emulsion as they’re overwhelmed collectively, however the distinction in temperature can forestall that.

To keep away from splitting your batter, goal to take away the amount of eggs and butter you’ll want from the fridge earlier than you begin baking and depart them to return as much as room temperature earlier than you begin.

In case your combination does begin to cut up, strive including a spoonful of flour (from the 340g complete you’re planning to make use of). This can assist encourage the emulsion to return again collectively, then you possibly can fold in the remainder of the flour. 

Counter-intuitively, mixing your eggs, sugar and butter collectively extra vigorously is not going to trigger them to return again collectively. In reality, overmixing the elements can result in a cut up batter, in order quickly because it appears lump free, cease beating.

Lastly, in case you have cut up your batter and it received’t come again collectively, don’t fear! Simply keep it up with the recipe in response to the directions. Chances are you’ll get a barely extra uneven bake and or a decrease rise but it surely ought to nonetheless be scrumptious!

Why did my sponge fail to rise/was flat/sank within the center?

When you ever have any form of sponge that fails to rise, it’s normally for one in all these causes.

• Oven too scorching: Oven temperature is essential to a superb consequence. Your oven could also be working hotter than the dial suggests, that means the cake rose too quick to assist its personal weight. That is usually the trigger when a cake sinks within the center.
• Over-beaten batter: When you beat an excessive amount of air into the cake, it could possibly rise too quick after which collapse.
• Letting the warmth out: Opening the oven door throughout baking may cause the temperature to drop quickly, inflicting the cake to lose peak.
• Slamming the door: Closing the oven door too roughly throughout baking can even imply that the air is knocked out.
• Fallacious measurement tin: Utilizing a too slender tin can imply that the combination is just too deep to prepare dinner during and so isn’t capable of maintain its construction.
• An excessive amount of flour: A thick batter with an excessive amount of flour received’t rise as properly, and can provide a dense sponge, so test that your portions are appropriate.
• Outdated flour: Self-raising flour additionally has a shorter shelf life than plain flour, so be sure that the flour you used is in date or it might have misplaced a few of its effectiveness, that means your cake is not going to rise as a lot because it in any other case would.

Be aware: as acknowledged within the directions, that is speculated to be a shallow, vast cake as proven within the image. This permits the drizzle to completely penetrate. If you would like a taller cake, you possibly can strive a smaller tin width, however regulate it because it bakes and make sure you do the skewer take a look at to ensure it comes out clear, that means your sponge is cooked.

Methods to retailer, maintain & freeze lemon drizzle traybake

What’s one of the best ways to retailer lemon drizzle traybake and the way lengthy will it maintain?

Saved in an hermetic container in a cool place out of direct daylight, your lemon drizzle traybake will maintain properly for 3-4 days. Do not slice it or maintain the slices tightly packed collectively to keep away from the sides drying out.

Can I put this lemon drizzle traybake be stored within the fridge?

You may retailer your lemon drizzle traybake in a sealed container within the fridge for those who like, but it surely’s doubtless that the crumb will lose slightly of its tenderness and turn into form of grainy.

For that reason, I believe this lemon drizzle cake is best saved at room temp to protect its tender crumb. 

Can this lemon drizzle traybake recipe be frozen?

Sure! It really freezes rather well. 

Be certain to position it in an hermetic container. I discover one of the best ways to freeze is to first reduce the cake into squares. That method, you possibly can simply seize a slice if you need and permit it to softly defrost earlier than consuming. 

When you discover your freezer is liable to freezer burn (the place the meals will get a frost on it and appears broken) then you possibly can go an additional step and double wrap the cake properly in plastic wrap / cling movie earlier than putting in a hermetic container.

Print this lemon drizzle tray bake recipe

Print Recipe

Lemon drizzle tray bake

This lemon drizzle tray bake is tremendous straightforward to make and tastes intensely lemony, with a lemon glaze that sinks into the buttery mushy sponge.

Prep Time15 minutes minutes

Cook dinner Time45 minutes minutes

Complete Time45 minutes minutes

Course: truffles and bakes

Delicacies: British

Food regimen: Vegetarian

Servings: 12 squares

Writer: Emily Leary

Elements

• 340 g (2 cups) white caster sugar (superfine sugar)
• 340 g (3 sticks) barely salted butter
• 4 medium free vary eggs
• 340 g (2½ cups) self-raising white flour (self rising flour) sifted
• 6 unwaxed lemons (A typical UK lemon offers about 2 tbsp of juice. If yours are bigger, alter accordingly)
• 8 tbsp icing sugar (powdered sugar)

Directions

Make the lemon sponge

• Grease and line your nonstick 35x25cm (14×10″) baking pan. If you haven’t any greaseproof paper, greasing after which dusting with flour can assist forestall sticking.

• Preheat the oven to 180C (160C fan, 350F).

• Put the sugar and butter in a big bowl and whisk collectively till fluffy.

• Add the overwhelmed eggs slightly at a time and whisk in.

• Sift within the flour and fold till clean.

• Add the zest of 4 lemons and the juice of two to the combination and gently combine by way of.

• Spoon the batter into the lined or greased baking pan.

• Bake for about 45 minutes. The cake needs to be golden on the surface and the skewer pushed into the very centre ought to come out clear – regulate it as you do not need it to over-bake.

Make and add the lemon syrup

• In a small pan, combine the juice of 4 lemons with the icing sugar.

• Place over a medium low warmth and stir till the sugar has dissolved, then carry to a boil for 1-2 minutes till you will have a light-weight syrupy texture.

• Poke holes everywhere in the heat sponge with a skewer, nearly right down to the underside.

• Take the syrup off the warmth (cautious, it is scorching!) and brush everywhere in the cooling sponge, or pour steadily in order that the syrup has time to soak in.

• Permit to chill utterly, then reduce into 12 squares and revel in with a scorching cup of tea or espresso.

Notes

Saved in an hermetic container in a cool place out of direct daylight, your lemon drizzle traybake will maintain properly for 3-4 days.

Diet

Energy: 472kcal | Carbohydrates: 59g | Protein: 6g | Fats: 25g | Saturated Fats: 15g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 7g | Trans Fats: 1g | Ldl cholesterol: 115mg | Sodium: 205mg | Potassium: 131mg | Fiber: 2g | Sugar: 35g | Vitamin A: 800IU | Vitamin C: 29mg | Calcium: 34mg | Iron: 1mg

* Be aware: dietary data is estimated, primarily based on publicly accessible information. Nutrient values could differ from these printed. Data on this web site shouldn’t be taken as medical recommendation. Cuisines determine the first area of inspiration for a dish.

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