Delia Smith Lemon Drizzle Tray Bake

This Delia Smith Lemon Drizzle Tray Bake is a classic British cake that never fails. It is soft, light, and buttery, with a sharp lemon syrup that soaks through the sponge while it is still warm. The recipe is easy to follow, ideal for beginners, and perfect for everyday baking or afternoon tea. From start to finish, it takes about 1 hour, including cooling time.

Ingredients

For the lemon sponge

225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
1 level tsp baking powder
Finely grated zest of 2 unwaxed lemons

For the lemon drizzle topping

2 lemons, freshly squeezed
85g granulated sugar

How to Make Delia Smith Lemon Drizzle Tray Bake

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 23 x 30cm tray bake tin with baking parchment, making sure the paper comes up the sides.
Mix the cake batter: In a large bowl, beat the softened butter and caster sugar together until pale and fluffy. Add the eggs one at a time, beating well after each addition.
Add the dry ingredients: Sift in the self-raising flour and baking powder. Add the lemon zest and gently fold everything together until smooth and well combined.
Bake the sponge: Spoon the mixture into the prepared tin and level the surface. Bake for 35 to 40 minutes, until the cake is golden and a skewer inserted into the centre comes out clean.
Prepare the drizzle: While the cake is baking, mix the lemon juice and granulated sugar in a small bowl. Stir until combined but not dissolved.
Drizzle and cool: As soon as the cake comes out of the oven, prick it all over with a skewer. Slowly pour the lemon drizzle over the hot cake and leave it to cool completely in the tin.

Tips

Why did my lemon drizzle sink?

Always pour the drizzle over the cake while it is hot. This helps it soak in evenly instead of pooling on top.

How do I keep the sponge light?

Make sure the butter is fully softened and avoid overmixing once the flour is added.

Can I make it extra lemony?

Add the zest of an extra lemon to the sponge for a stronger citrus flavour.

Serving Suggestions

Serve plain with a cup of tea
Dust lightly with icing sugar before slicing
Serve with fresh berries on the side

Storage

Room temperature

Store in an airtight container for up to 3 days.

Refrigerator

This cake does not need refrigeration, but it can be chilled for up to 5 days if preferred.

Freezing

Freeze individual slices wrapped tightly for up to 3 months. Defrost at room temperature before serving.

Nutrition

Calories: 380 kcal
Carbohydrates: 45g
Protein: 5g
Fat: 20g
Saturated fat: 12g
Sodium: 180mg

Nutrition values are estimates and may vary.

FAQs

Can I bake this as a loaf instead?

Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.

What size tray bake tin works best?

A tin around 23 x 30cm gives the ideal depth and even baking.

Can I use wholemeal flour?

You can replace half the flour with wholemeal, but the cake will be slightly denser.

Is this cake suitable for children?

Yes, it is lightly flavoured and naturally sweet, making it ideal for all ages.