Mary Berry's lemon drizzle traybake has been a favorite since the 1960s and remains the recipe she is most often asked for when recognized in public. The simple bake requires just a handful of ingredients and can be prepared in under 40 minutes.
A Simple Summer Bake
This all-in-one recipe is ideal for keeping children entertained during the summer holidays. It is best served warm with custard or cream, according to the recipe notes.
Ingredients and Method
To make the cake, you will need 225g baking spread, 225g caster sugar, 275g self-raising flour, two teaspoons of baking powder, four free-range eggs, four tablespoons of milk, and the grated zest of two lemons. For the glaze, combine 175g granulated sugar with the juice of two lemons.
Preheat the oven to 180C (160C fan) and grease a 12x9 inch traybake tin with butter, lining the base with baking paper. Beat all cake ingredients in a large bowl for two minutes until thoroughly combined, then pour into the tin and smooth the top.
Bake for 35-40 minutes until the cake pulls away from the sides and springs back when pressed. While it bakes, mix the granulated sugar with lemon juice for the glaze. Let the cake cool in the tin for five minutes, then transfer to a wire rack over a tray, keeping the lining paper attached.
While still warm, brush the glaze evenly over the cake and allow it to set. Remove the paper, slice, and serve.
