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Easy Lemon Drizzle Tray Bake with Lemon Curd


This easy lemon drizzle tray bake with lemon curd is light and moist with a sweet yet zingy taste. It’s a tea time classic and a perfect everyday cake that takes less than an hour to make.
Course Dessert
Cuisine British
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 28 pieces
Calories 154kcal
Author Lea


  • Tray or baking tin 35 x 25 x 3 cm



  • 175 g Unsalted margarine
  • 175 g Caster sugar
  • 270 g Self-raising flour
  • 80 g Lemon curd
  • 4 Eggs
  • 1 ½ tsp Baking powder
  • Lemon zest From 1 lemon
  • 140 ml Milk

Lemon Drizzle Icing

  • 200 g Icing sugar
  • 40 ml Lemon juice


Sponge / All in one method:

  • Leave all your refrigerated ingredients at room temperature for at least 30 minutes before baking.
  • Line the tray with baking paper.
  • Put all ingredients for the sponge into a large bowl.
  • Beat the mixture with a hand mixer until smooth and creamy.
  • Pour the mix onto the tray and spread evenly.
  • Bake on 160°C around 25 – 30 minutes or until the testing tool comes out clean when inserted into the sponge.
  • Prick little holes all over the sponge while it’s still hot with a skewer or chopstick (approx. 2 cm apart).

Lemon Drizzle Icing

  • Mix icing sugar with lemon juice and stir until the mixture is smooth and without lumps.
  • Spread the lemon drizzle icing across the surface of the sponge so it fills all the little holes. Make sure the cake is still pretty warm to be able to absorb the drizzle.
  • Let it dry for 30 minutes before cutting.
  • Tip: Always sift flour and sugar. It helps to get a smoother batter or icing.


Calories: 154kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 79mg | Potassium: 51mg | Fiber: 1g | Sugar: 15g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg