Delia Smith Lemon Drizzle Tray Bake Recipe

This zesty Lemon Drizzle Tray Bake is a tea time classic as well as being incredibly moist! Pricking the warm sponge allows the syrup to seep in, which along with the crunchy granulated sugar topping adds a sweet, citrusy crust to this cake that is so refreshing on a sunny afternoon.

Delia Smith Lemon Drizzle Tray Bake Recipe Ingredients

• The All-in-One Sponge:
  • 225g (8 oz) butter, very soft
  • 225g (8 oz) self-raising flour, sifted
  • 225g (8 oz) caster sugar
  • 2 tsp baking powder
  • 4 large eggs
  • 4 tbsp milk
  • Zest of 2 lemons, finely grated
• The Crunchy Drizzle:
  • Juice of 2 lemons (about 6-8 tbsp)
  • 175g (6 oz) granulated sugar (not caster!)

How To Make Delia Smith Lemon Drizzle Tray Bake Recipe

1. Prep the tin: Preheat the oven to 180°C (160°C fan/350°F/Gas 4). Grease a rectangular traybake tin (approx. 30 x 23cm / 12 x 9 inches) and line the base with baking parchment.
2. Combine ingredients: Sift the flour and baking powder into a large mixing bowl. Add the softened butter, caster sugar, eggs, milk, and finely grated lemon zest.
3. Mix the batter: Using an electric hand whisk (or a wooden spoon and plenty of muscle), beat everything together for about 1–2 minutes until the mixture is smooth, creamy, and well-blended. If the batter feels too stiff, add an extra splash of milk; it should drop easily from a spoon.
4. Bake: Pour the batter into the prepared tin and spread it out evenly into the corners using a palette knife. Bake on the middle shelf of the oven for 35–40 minutes.
5. Check doneness: The cake is ready when it is golden brown, well-risen, and springs back when lightly pressed in the center. It should also be shrinking away slightly from the sides of the tin.
6. Make the drizzle: While the cake is baking, mix the lemon juice and granulated sugar in a small bowl. Do not dissolve the sugar! You want it to remain grainy for the crunch.
7. Soak: Remove the cake from the oven. While it is still hot, prick it all over with a cocktail stick or skewer. Spoon the lemon-sugar mixture evenly over the surface.
8. Cool: Leave the cake to cool completely in the tin. The juice will sink in, and the sugar will form a crisp white crust on top. Cut into squares once cold.

Recipe Tips!

• Crunchy Top: You must use granulated sugar for the topping! Caster sugar is too fine and will dissolve into a syrup, losing that signature “crunch” that defines a true drizzle cake.
• Hot Soak: Pour the drizzle over the cake while it is piping hot. This helps the lemon juice absorb instantly into the sponge while the sugar stays on top. If you wait until it cools, the juice will just pool on the surface.
• All-in-One: The butter must be incredibly soft for this method. If it’s hard, you’ll end up with lumps. Cut it into small cubes and leave it in a warm spot for 30 minutes before baking.
• Zest First: Grate the zest directly into the bowl if possible to catch all the essential oils. These oils provide the aromatic lemon scent that permeates the sponge.

What To Serve With Delia Smith Lemon Drizzle Tray Bake Recipe?

This Delia Smith Lemon Drizzle Tray Bake Recipe is the ultimate afternoon pick-me-up! A pot of Earl Grey Tea is the perfect match, as the bergamot enhances the citrus notes. For a summer garden party, serve squares with fresh Strawberries or Blueberries on the side! If you want to turn it into a pudding, warm a slice slightly and serve with a dollop of Clotted Cream or thick Greek Yogurt.

How To Store Delia Smith Lemon Drizzle Tray Bake Recipe

• Room Temp: Store the cut squares in an airtight tin at room temperature. They keep beautifully moist for up to 4 days.
• Refrigerate: There is no need to refrigerate this cake unless you live in a very hot climate; the sugar crust acts as a preservative.
• Freeze: This cake freezes perfectly! Wrap the whole traybake (uncut) or individual slices in cling film and foil. Freeze for up to 3 months. Thaw at room temperature.

Delia Smith Lemon Drizzle Tray Bake Recipe Nutrition Facts

• Calories: 280 kcal
• Fat: 12g
• Carbohydrates: 38g
• Protein: 4g

Nutrition information is estimated per square (based on 15 servings).

FAQs

Try More Recipes:

• Delia Smith Fish Pie with Egg Recipe
• Delia Smith Fairy Cakes Recipe
• Delia Smith Crab Apple Jelly Recipe