Lemon Drizzle Tray Bake

Lemon drizzle cake is probably in the top 10 of cakes either eaten or baked by people. It’s quite rightly considered a classic British cake and one that most people attempt at one time or another to make.

The beauty of a tray bake is that you can quite literally bake, decorate and serve the cake straight from the tin. At Pastry Club I prefer to use foil dishes as they can be taken away by the students with the minimum of fuss and expense. Tray bakes are favoured by a lot of American bakeries and their origin seems to come from North America. The great advantage of a tray bake over a conventional cake is the simplistic nature of the decoration. Tray bakes are sliced into portions and served straight from the container making them a perfect cake to transport easily without fear of breakage.

This recipe is a little easier to make than most lemon cakes as you do not need to cream the butter and sugar but simply combine the ingredients in a single bowl. This recipe smacks of lemon flavour and is very quick and easy to make. The batter is enriched with a little cream which adds to the texture and flavour.

The Recipe

Lemon Drizzle Tray Bake

1 x foil tray 300m x 220mm x 33mm deep

55g Unsalted Butter
Finely Grated Zest of 4 lemons
Pinch of Salt
210g Caster Sugar
4 Medium Eggs
80g Whipping Cream
225g Plain Flour
12g Baking Powder
Juice of 2 of the lemons
50g Caster Sugar
Juice of 1 of the lemons
Lemon Water Icing
Juice of 2 of the lemons
30g Caster Sugar
100g Icing Sugar
Candied lemon peel to decorate (optional)

The Method

1. Spray the foil tray with grease spray, place aside on a baking sheet.
2. Melt the butter place aside.
3. Place the zest, salt and sugar into a bowl, add the eggs and whisk in.
4. Add the cream and whisk in quickly.
5. Sift the flour and baking powder into the bowl fold in with the whisk.
6. Add the butter and fold in with a Maris.
7. Add the lemon juice and fold in with a Maris.
8. Scrape the cake batter into the foil tray.
9. Bake at 160°c for 25-30 minutes.
10. Meanwhile make a syrup from the sugar and lemon juice, reserve.
11. When the cake springs back in the middle remove the oven.
12. Immediately brush with the syrup until all used up.
13. Make a lemon water icing by boiling the lemon juice and caster sugar.
14. Place the icing sugar into a bowl add the boiling syrup stir until smooth.
15. Immediately drizzle over the cakes using a spoon.
16. When cool cut the cake into portions and decorate as appropriate.

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