Mary Berry’s Lemon Drizzle Traybake is a light, zesty, and moist cake that’s bursting with fresh lemon flavor. This easy-to-make traybake has a fluffy texture with a deliciously tangy lemon drizzle that seeps into the sponge, creating a perfectly balanced dessert. It’s ideal for sharing at gatherings, afternoon tea, or whenever you need a citrusy treat.
What Is Mary Berry’s Lemon Drizzle Traybake?
Mary Berry’s Lemon Drizzle Traybake is a lemon-infused sponge cake baked in a rectangular tin and then topped with a simple lemon sugar drizzle. The drizzle soaks into the cake, enhancing the lemony flavor and adding a slight crunch on top. This traybake is one of Mary Berry’s most loved recipes, known for its refreshing taste and moist texture.
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Why You’ll Love This Recipe
- Quick and Easy: Simple ingredients and steps make this an easy-to-follow recipe.
- Perfectly Balanced Flavor: The lemon zest and juice create a fresh, tangy taste.
- Ideal for Sharing: The traybake style is perfect for slicing and serving a crowd.
- Moist and Light Texture: The lemon drizzle soaks into the cake, keeping it deliciously moist.
- Classic British Dessert: This is a classic, timeless recipe with universal appeal.
Ingredients Needed to Make Mary Berry’s Lemon Drizzle Traybake
For the Cake
- 225g self-raising flour – Gives the cake structure and helps it rise.
- 225g caster sugar – Sweetens the cake and balances the tartness of the lemon.
- 225g butter (softened) – Adds richness and moisture.
- 4 large eggs – Helps bind the ingredients and adds structure.
- 2 tsp baking powder – Ensures the cake is light and fluffy.
- 4 tbsp milk – Adds moisture for a softer texture.
- Finely grated zest of 2 lemons – Adds a fresh, intense lemon flavor.
For the Lemon Drizzle
- 175g granulated sugar – Creates a crunchy texture when combined with lemon juice.
- Juice of 2 lemons – Adds a tart, citrusy flavor to the drizzle.
Equipment Needed
- Mixing bowls – For combining ingredients.
- Electric mixer or whisk – To beat the butter, sugar, and eggs.
- 30x23cm (12×9 inch) rectangular baking tin – Ideal size for this traybake.
- Spatula – This is used to smooth the batter in the tin.
- Parchment paper – To line the baking tin for easy removal.
Instructions to Make Mary Berry’s Lemon Drizzle Traybake
Step 1: Preheat the Oven and Prepare the Tin
Preheat your oven to 160°C (140°C fan) or 325°F. Grease the rectangular baking tin and line it with parchment paper, leaving some overhang for easy removal.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and caster sugar together with an electric mixer or whisk until light and fluffy, about 3-4 minutes.
Step 3: Add the Eggs
Add the eggs one at a time, beating well after each addition to ensure the mixture is smooth.
Step 4: Add the Dry Ingredients and Milk
Sift the self-raising flour and baking powder into the bowl. Add the milk and gently fold the mixture until just combined.
Step 5: Add the Lemon Zest
Fold in the finely grated zest of 2 lemons, ensuring it’s evenly distributed for a consistent lemon flavor throughout the cake.
Step 6: Pour into the Tin and Smooth the Top
Pour the batter into the prepared baking tin, spreading it evenly with a spatula to ensure the top is smooth.
Step 7: Bake the Traybake
Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean. The cake should be golden brown and springy to the touch.
Step 8: Prepare the Lemon Drizzle
While the cake is baking, mix the granulated sugar and juice of 2 lemons in a bowl to create the lemon drizzle. Stir until the sugar is partially dissolved, leaving a few grains for texture.
Step 9: Drizzle Over the Cake
When the cake is done, remove it from the oven and let it cool for 5 minutes in the tin. Use a skewer to poke small holes all over the cake, then pour the lemon drizzle evenly over the surface. The drizzle will soak into the cake, adding extra lemony flavor.
Step 10: Cool and Slice
Allow the cake to cool completely in the tin. Once cooled, use the parchment paper to lift it out, and slice it into squares or bars to serve.
What Goes Well with Mary Berry’s Lemon Drizzle Traybake
- Whipped Cream: Adds a light, creamy contrast to the tangy cake.
- Fresh Berries: Strawberries, raspberries, or blueberries pair beautifully.
- Mint Garnish: Fresh mint leaves add a subtle, refreshing touch.
- Vanilla Ice Cream: Complements the citrus flavor and adds creaminess.
- Tea or Coffee: A classic pairing for afternoon tea or a snack.
Expert Tips for the Best Lemon Drizzle Traybake
- Use Fresh Lemons: Fresh lemon juice and zest give the best flavor.
- Don’t Overmix the Batter: Overmixing can make the cake dense; fold gently.
- Poke Holes for the Drizzle: This allows the lemon drizzle to soak into the cake evenly.
- Cool Completely Before Cutting: Letting the cake cool helps it firm up for easy slicing.
- Store Properly: Keep it in an airtight container to retain moisture.
Easy Variations of Mary Berry’s Lemon Drizzle Traybake
- Lime and Coconut: Replace lemon zest and juice with lime, and add shredded coconut to the batter.
- Orange Drizzle Cake: Swap lemons with oranges for a milder citrus flavor.
- Add Poppy Seeds: Stir in a tablespoon of poppy seeds for extra texture and a hint of nuttiness.
- Glazed Icing: Instead of a granulated drizzle, make a smooth lemon glaze with icing sugar and lemon juice.
- Top with Lemon Zest: For extra lemon flavor and a decorative finish, sprinkle grated lemon zest over the drizzle.
Best Practices to Store Mary Berry’s Lemon Drizzle Traybake
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for Longer Storage: Keeps well in the refrigerator for up to a week. Bring to room temperature before serving.
- Freeze for Future Enjoyment: Wrap individual squares in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
How Can I Make Mary Berry’s Lemon Drizzle Traybake Healthier?
- Reduce Sugar: Cut down on sugar in the batter, or use a natural sweetener.
- Use Whole Wheat Flour: Substitute part of the self-raising flour with whole wheat flour for added fiber.
- Limit the Butter: Use half butter and half Greek yogurt for a lighter option.
- Add Fresh Fruit: Serve with fresh fruit for natural sweetness instead of extra drizzle.
Nutrition Value (Per Serving)
- Calories: 270 kcal
- Fat: 12g
- Carbohydrates: 36g
- Protein: 3g
- Fiber: 1g
FAQs
How Do I Make Sure My Lemon Drizzle Traybake Stays Moist?
To keep the lemon drizzle traybake moist, avoid overbaking, as this can dry it out. Poking holes in the cake before adding the lemon drizzle helps it absorb the moisture and flavor. Store the cake in an airtight container at room temperature.
Can I Freeze Mary Berry’s Lemon Drizzle Traybake?
Yes, you can freeze lemon drizzle traybake. Allow it to cool completely, then wrap individual pieces in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature before serving.
Can I Use Limes Instead of Lemons for the Drizzle?
Yes, you can substitute limes for lemons to create a lime drizzle traybake. The process is the same, and the flavor will be slightly more tart and refreshing.
What’s the Best Way to Add Extra Lemon Flavor to the Traybake?
For extra lemon flavor, add more lemon zest to the batter or use a lemon-flavored glaze instead of the traditional granulated sugar drizzle. You can also add a few drops of lemon extract to intensify the citrus flavor.
Final Words
Mary Berry’s Lemon Drizzle Traybake is a timeless, citrusy delight that’s moist, flavorful, and easy to make. With a tangy lemon flavor that soaks right into the sponge, this traybake is perfect for any occasion. Slice it up for afternoon tea or serve it as a crowd-pleasing dessert, and enjoy the refreshing taste of homemade lemon cake!
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Mary Berry Lemon Drizzle Traybake
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 12–16 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Lemon Drizzle Traybake is a lemon-infused sponge cake baked in a rectangular tin, and then topped with a simple lemon sugar drizzle. The drizzle soaks into the cake, enhancing the lemony flavor and adding a slight crunch on top. This traybake is one of Mary Berry’s most loved recipes, known for its refreshing taste and moist texture.
Ingredients
For the Cake
- 225g self-raising flour – Gives the cake structure and helps it rise.
- 225g caster sugar – Sweetens the cake and balances the tartness of the lemon.
- 225g butter (softened) – Adds richness and moisture.
- 4 large eggs – Helps bind the ingredients and adds structure.
- 2 tsp baking powder – Ensures the cake is light and fluffy.
- 4 tbsp milk – Adds moisture for a softer texture.
- Finely grated zest of 2 lemons – Adds a fresh, intense lemon flavor.
For the Lemon Drizzle
- 175g granulated sugar – Creates a crunchy texture when combined with lemon juice.
- Juice of 2 lemons – Adds a tart, citrusy flavor to the drizzle.
Instructions
Step 1: Preheat the Oven and Prepare the Tin
Preheat your oven to 160°C (140°C fan) or 325°F. Grease the rectangular baking tin and line it with parchment paper, leaving some overhang for easy removal.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and caster sugar together with an electric mixer or whisk until light and fluffy, about 3-4 minutes.
Step 3: Add the Eggs
Add the eggs one at a time, beating well after each addition to ensure the mixture is smooth.
Step 4: Add the Dry Ingredients and Milk
Sift the self-raising flour and baking powder into the bowl. Add the milk and gently fold the mixture until just combined.
Step 5: Add the Lemon Zest
Fold in the finely grated zest of 2 lemons, ensuring it’s evenly distributed for a consistent lemon flavor throughout the cake.
Step 6: Pour into the Tin and Smooth the Top
Pour the batter into the prepared baking tin, spreading it evenly with a spatula to ensure the top is smooth.
Step 7: Bake the Traybake
Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean. The cake should be golden brown and springy to the touch.
Step 8: Prepare the Lemon Drizzle
While the cake is baking, mix the granulated sugar and juice of 2 lemons in a bowl to create the lemon drizzle. Stir until the sugar is partially dissolved, leaving a few grains for texture.
Step 9: Drizzle Over the Cake
When the cake is done, remove it from the oven and let it cool for 5 minutes in the tin. Use a skewer to poke small holes all over the cake, then pour the lemon drizzle evenly over the surface. The drizzle will soak into the cake, adding extra lemony flavor.
Step 10: Cool and Slice
Allow the cake to cool completely in the tin. Once cooled, use the parchment paper to lift it out, and slice into squares or bars to serve.
