Few cakes evoke a sense of home and comfort quite like lemon drizzle. With its bright, tangy flavor perfectly balanced by a moist, sweet sponge, this treat has been a cherished favourite for generations. Mary Berry’s version of the lemon drizzle traybake is no exception—it’s a simple recipe requiring minimal ingredients and offers quick, reliable results.
Mary Berry herself shares, “If you ask anybody what their real favourite cake is, it’s nearly always lemon drizzle. It’s certainly mine.” Having refined this recipe over decades, it has become iconic. According to BBC Food, “Mary’s lemon drizzle traybake cake has been a hit since the 1960s, and this is the recipe she is most asked for when stopped in the street.”
Ingredients:
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For the cake:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- Finely grated zest of 2 lemons
- 2 tbsp milk
For the glaze:
- Juice of 2 lemons
- 85g caster sugar
Method:
- Preheat your oven to 180ºC (160ºC fan). Grease a 12x9 inch traybake tin and line the base with baking paper.
- In a large bowl, beat the softened butter and caster sugar together until light and fluffy.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Fold in the self-raising flour and lemon zest, then mix in the milk to loosen the batter.
- Pour the batter into the prepared tin and smooth the top.
- Bake for 35 to 40 minutes, or until the cake gently pulls away from the edges of the tin and springs back when lightly pressed in the center.
- While the cake is baking, prepare the glaze by mixing lemon juice and caster sugar until the sugar dissolves into a syrupy consistency.
- Once baked, leave the cake to cool in the tin for 5 minutes. Then, lift it out using the baking paper and place it onto a wire rack set over a tray.
- Brush the warm cake evenly with the lemon glaze. Allow it to soak in and set before removing the paper.
- Slice and serve.
This lemon drizzle traybake stays fresh for 3 to 4 days stored in an airtight container and freezes well, making it perfect to prepare ahead or enjoy as a treat anytime.
Mary Berry’s lemon drizzle traybake is not just a cake—it’s a slice of British baking history that continues to delight with its simple yet irresistible flavour.