There’s nothing quite like the bright, zesty flavour of a lemon drizzle cake—a perfect harmony of tangy sharpness and sweet delight. Mary Berry’s lemon drizzle traybake is a simple yet scrumptious recipe that’s quick to prepare and endlessly satisfying.
Mary Berry, a baking legend, shares, “If you ask anybody what their real favourite cake is, it’s nearly always lemon drizzle. It’s certainly mine.” Having honed this recipe for decades, Mary’s lemon drizzle traybake remains one of her most requested treats, cherished by fans since the 1960s.
Here’s how to create this classic cake at home:
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Ingredients for the Cake
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Ingredients for the Glaze
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Instructions:
- Preheat your oven to 180°C (160°C fan). Grease a 12x9-inch traybake tin with butter and line the base with baking paper.
- In a large bowl, combine all the cake ingredients. Beat the mixture with an electric mixer for about two minutes until well blended.
- Pour the batter into the prepared tin and smooth the surface.
- Bake for 35 to 40 minutes, or until the edges pull slightly away from the tin and the center springs back when lightly pressed.
- While the cake bakes, prepare the glaze by mixing sugar and lemon juice until smooth and runny.
- Allow the cake to cool in the tin for five minutes. Then carefully lift it out, keeping the paper on, and place it on a wire rack over a tray.
- Brush the warm cake generously with the lemon glaze and let it set.
- Once cooled, remove the lining paper and slice the cake to serve.
This moist lemon drizzle cake stays fresh for three to four days in an airtight container and freezes beautifully, making it perfect for any occasion.