Mary Berry Lemon Drizzle Traybake Recipe

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This lemon drizzle traybake is a classic, comforting bake with a soft, light sponge and a sharp, glossy lemon topping that soaks beautifully into the cake. It is easy enough for beginners, reliable every time, and perfect for feeding a crowd. The flavour is fresh and zesty without being overpowering, and the texture stays moist for days. From start to finish, it takes just over an hour, including baking and cooling.

Ingredients

For the sponge

225g unsalted butter, softened
225g caster sugar
4 large eggs, at room temperature
225g self-raising flour
1 tsp baking powder
Finely grated zest of 2 unwaxed lemons
2 tbsp milk

For the lemon drizzle topping

Juice of 2 lemons
150g caster sugar

How to Make Mary Berry Lemon Drizzle Traybake

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease a deep traybake tin measuring about 23 x 30cm and line it with baking parchment, leaving an overhang for easy lifting.
Mix the sponge: Measure the butter, caster sugar, eggs, flour, baking powder, lemon zest and milk into a large bowl. Beat with an electric mixer for about 2 minutes until pale, smooth and fully combined.
Transfer to the tin: Spoon the mixture into the prepared tin and gently level the surface with a spatula so it bakes evenly.
Bake: Place the tin on the middle shelf of the oven and bake for 30–35 minutes, until the cake is golden, well risen and springs back when lightly pressed in the centre.
Prepare the drizzle: While the cake is baking, mix the lemon juice and caster sugar in a small bowl. The sugar should remain slightly grainy rather than fully dissolved.
Drizzle and cool: Remove the cake from the oven and leave it in the tin. Prick the surface all over with a skewer, then slowly pour over the lemon drizzle so it soaks into the sponge. Leave to cool completely in the tin.

Tips for the Best Lemon Drizzle Traybake

Why is my lemon drizzle dry?

Dryness usually comes from overbaking. Check the cake a few minutes before the end of the baking time and remove it as soon as it is just cooked through.

How do I get a crisp lemon topping?

Pour the drizzle over the cake while it is still hot. This helps it soak in properly and form that classic crackly top as it cools.

Can I make this extra lemony?

For a stronger lemon flavour, add the zest of an extra lemon to the sponge or replace a tablespoon of the lemon juice with lemon extract.

Serving Suggestions

Serve in neat squares with a cup of tea
Add a spoonful of softly whipped cream on the side
Finish with a light dusting of icing sugar

Storage

Room temperature

Store the traybake in an airtight container at room temperature for up to 4 days.

Refrigerator

This cake does not need chilling, but it can be kept in the fridge for up to 5 days if your kitchen is very warm. Bring to room temperature before serving.

Freezing

Freeze the cooled cake, cut into portions, and wrap well. It will keep for up to 3 months. Defrost at room temperature.

Nutrition

Calories: 395 kcal
Carbohydrates: 48g
Protein: 5g
Fat: 20g
Saturated fat: 12g
Sodium: 160mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.

What size tray bake tin works best?

A tin around 23 x 30cm gives the ideal depth and even baking.

Can I use wholemeal flour?

You can replace half the flour with wholemeal, but the cake will be slightly denser.

Is this cake suitable for children?

Yes, it is gently flavoured and naturally sweet, making it ideal for all ages.