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THE MOUNTAIN COTTAGE KITCHEN

Light and fluffy lemon drizzle sponge cake

Lemon Drizzle Traybake

Prep Time 20 minutes
Cook Time 24 minutes
Cooling Time 1 hour
Total Time 1 hour 44 minutes
Servings 15 pieces
Calories 325kcal

Ingredients

Lemon Sponge

  • 245 g unsalted butter 1 cup + 2 tbsp; softened
  • 220 g granulated sugar 1 cup + 2 tbsp
  • 4 large eggs room temperature
  • Finely grated zest of 2 lemons
  • 305 g all-purpose flour 2½ cups
  • 25 g bread flour 3 tbsp + 1 tsp
  • 1½ tsp baking powder
  • ½ tsp salt
  • 125 ml milk ½ cup + 1½ tsp; whole or 2% at room temperature

Lemon Drizzle

  • Juice of 2 lemons
  • 160 g granulated sugar ¾ cup + 1 tbsp

Equipment

  • 13 × 9-inch baking pan
  • Kitchen scale optional, but recommended
  • Skewer or toothpick
  • Fine grater

Method

  • Preheat the oven to 365°F conventional. Grease and line a 13 × 9-inch baking pan with parchment paper.
  • Beat the softened butter and granulated sugar together for 2–3 minutes, until creamy and slightly lighter in color. Avoid overbeating.
  • Whisk together the all-purpose flour, bread flour, baking powder, and salt in a separate bowl.
  • Crack the eggs into a separate bowl and whisk until combined.
  • Add a small splash of the beaten eggs to the butter and sugar mixture, followed by a spoonful of the flour mixture. Mix briefly after each addition, repeating until all the egg has been incorporated.
  • Mix in the finely grated lemon zest.
  • Gently fold in the remaining dry ingredients, then stir in the milk until just combined. The batter should be soft, thick, and easily spreadable.
  • Spread the batter evenly into the prepared pan, making sure it reaches the corners.
  • Bake on the center rack for 24 minutes, or until the center springs back when lightly pressed and a toothpick inserted into the middle comes out clean or with a few moist crumbs.
  • While the cake is baking, mix the lemon juice and granulated sugar together. The sugar does not need to dissolve completely.
  • As soon as the cake comes out of the oven, prick the surface all over with a skewer or toothpick. Spoon the lemon-sugar mixture evenly over the hot cake.
  • Leave the cake to cool completely in the pan. Once cool, cut directly in the pan into pieces.
    • This cake is very soft while warm, especially after the drizzle is added. Cooling it completely and cutting it in the pan makes it much easier to cut without breaking.

Notes

Room-temperature ingredients: For the smoothest batter, bring the butter, eggs, and milk to room temperature before baking. Taking them out about 45 minutes beforehand usually works well.
Storage: Store in an airtight container at room temperature for up to 4 days. It will also freeze well wrapped for up to 3 months. Thaw covered at room temperature.
Baking at lower elevations: If baking closer to sea level, use 300 g all-purpose flour, 5 tsp baking powder, ½ tsp salt, 245 g sugar, and 70 ml whole milk, and bake at 350°F conventional for about 25–30 minutes, beginning to check at 25 minutes. Omit the bread flour. All the other ingredients remain the same. 
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