This Mary Berry Lemon Drizzle Traybake is a moist and zesty recipe, which is made with fresh lemons and a crunchy sugar topping. It’s the perfect cake for feeding a crowd, ready in about 1 hour and 15 minutes.
Mary Berry Lemon Drizzle Traybake Ingredients
For the Cake:
- 225g (8oz) softened butter or baking spread
- 225g (8oz) caster sugar
- 275g (10oz) self-raising flour
- 2 level tsp baking powder
- 4 large eggs
- 4 tbsp milk
- Finely grated rind of 2 large lemons
For the Crunchy Drizzle:
- 175g (6oz) granulated sugar
- Juice of 2 large lemons
How To Make Mary Berry Lemon Drizzle Traybake
- Prepare the Oven and Tin: Preheat the oven to 325°F (160°C / Gas Mark 3). Grease a 12×9-inch (30x23cm) traybake or roasting tin and line the base with parchment paper.
- Make the Cake Batter: Using Mary Berry’s famous all-in-one method, measure all the cake ingredients (butter, caster sugar, flour, baking powder, eggs, milk, and lemon rind) into a large mixing bowl.
- Mix the Batter: Beat everything together with an electric mixer for about 2 minutes, until the batter is smooth, pale, and well-combined.
- Bake the Traybake: Pour the mixture into the prepared tin and level the surface with a spatula. Bake in the center of the oven for 35 to 40 minutes. The cake is done when it has shrunk slightly from the sides of the tin, is golden brown, and springs back when pressed gently in the center.
- Prepare the Drizzle: While the cake is baking, prepare the crunchy topping. In a small bowl, simply mix together the granulated sugar and the lemon juice.
- Drizzle the Cake: As soon as the cake comes out of the oven, and while it is still warm, poke holes all over the surface with a skewer. Pour the lemon and sugar mixture evenly over the top of the cake.
- Cool and Serve: Let the cake cool completely in the tin. The drizzle will soak in and form a delicious, crunchy crust. Once cool, cut into squares and serve.
Recipe Tips
- How do I get the perfect crunchy topping? The secret is to pour the drizzle over the cake while it is still hot from the oven. This allows the lemon juice to soak into the sponge, leaving the granulated sugar on top to form a crisp, crunchy shell as it cools.
- Why did my traybake sink in the middle? This is often caused by underbaking or opening the oven door too early. Make sure to bake it for the full time and test it with a skewer to ensure the center is fully cooked before removing it from the oven.
- How do I prevent the top from getting too dark? If you notice the top of the traybake is browning too quickly before the inside is cooked, you can loosely cover it with a piece of aluminum foil for the last 10-15 minutes of baking.
- Can I use a different size tin? This recipe is designed for a 12×9-inch traybake tin. Using a smaller tin will result in a thicker cake that requires a longer baking time, while a larger tin will produce a thinner cake that bakes more quickly.
What To Serve With Lemon Drizzle Traybake
This zesty and sweet cake is a classic for a reason and is perfect on its own, especially with:
- A hot cup of Earl Grey or English Breakfast tea.
- A simple cup of black coffee.
How To Store Lemon Drizzle Traybake
Store: The cake will keep beautifully in an airtight container at room temperature for up to 4 days. Do not store it in the refrigerator, as this can cause the sponge to become hard and dry.
Lemon Drizzle Traybake Nutrition Facts
- Calories: ~250 kcal per square
- Protein: 3g
- Fat: 12g
- Carbohydrates: 35g
- Sugar: 25g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. If you don’t have self-raising flour, use 275g of plain flour and increase the baking powder to 4.5 level teaspoons in total.
Caster sugar has finer crystals, which dissolve more easily into the cake batter for a smoother texture. Granulated sugar has larger crystals, which is why it’s perfect for the drizzle, as it provides that signature crunchy topping.
Yes, this cake freezes very well. Once completely cool, you can freeze the entire slab or individual squares. Wrap it tightly in a double layer of plastic wrap and then in foil. It can be frozen for up to 3 months. Thaw at room temperature.
Mary Berry Lemon Drizzle Traybake Recipe
Description
A classic, moist, and intensely zesty lemon traybake made with Mary Berry’s simple all-in-one method, finished with a signature crunchy lemon sugar drizzle.
Ingredients
Instructions
- Preheat oven to 325°F (160°C). Grease and line a 12×9-inch traybake tin.
- Combine all cake ingredients in a large bowl and beat with an electric mixer for 2 minutes until smooth.
- Pour the batter into the prepared tin and level the top.
- Bake for 35-40 minutes, until a skewer inserted into the center comes out clean.
- While the cake is baking, mix the granulated sugar and lemon juice together for the drizzle.
- As soon as the cake is out of the oven, poke holes all over the top with a skewer and pour the drizzle over the hot cake.
- Let the cake cool completely in the tin before slicing into squares.
Notes
- The all-in-one method makes the cake batter quick, easy, and foolproof.
- Pouring the drizzle over the hot cake is essential for the crunchy topping and moist sponge.
- If the cake is browning too quickly, cover it loosely with foil for the last part of baking.
- Store in an airtight container at room temperature for the best texture.
