Mary Berry's lemon drizzle traybake recipe has been a hit since the 1960s, and it remains one of her most requested creations. This easy-to-make cake yields 18 squares and requires a 12x9-inch traybake tin.
Ingredients
For the cake:
- 225g butter or baking spread, at room temperature, plus extra for greasing
- 225g caster sugar
- 275g self-raising flour
- 1 teaspoon baking powder
- 4 free-range eggs
- 4 tablespoons milk
- 2 unwaxed lemons, finely grated zest only
For the glaze:
- 175g granulated sugar
- 2 lemons, juice only
Method
Preheat the oven to 180°C (160°C Fan). Grease your tin with butter and line the base with baking paper.
Measure all cake ingredients into a large bowl and beat for two minutes using an electric mixer, or until thoroughly combined.
Bake for 25 to 30 minutes, until the cake has pulled away slightly from the sides of the tin and springs back when gently pressed in the centre.
Meanwhile, prepare the glaze by combining the sugar with the lemon juice, stirring until the mixture becomes runny.
Allow the cake to cool for five minutes in the tin, then carefully lift it out with the lining paper still attached and transfer to a wire rack positioned over a tray.
Coat the warm cake with the glaze and set aside to cool completely. Once cooled, peel away the lining paper and slice into 18 squares ready to serve.
It is essential to drizzle the lemon glaze over the cake while it is still warm, ensuring the lemon juice is properly absorbed throughout.
