Name: Mary Berry Lemon Drizzle Traybake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: British
Ingredients: 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.; 175g granulated sugar – Creates a crunchy texture when combined with lemon juice.; Juice of 2 lemons – Adds a tart, citrusy flavor to the drizzle.

Mary Berry Lemon Drizzle Traybake

Print Recipe

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.

Author: Ekani Ella
Prep Time: 15
Cook Time: 30
Total Time: 45 minutes
Yield: 12-16 squares 1x
Category: Dessert
Method: Baking
Cuisine: British

Ingredients

Scale

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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-lemon-drizzle-traybake/