Mary Berry's lemon drizzle traybake cake has been a beloved recipe since the 1960s and remains the one she is most asked for when stopped in the street. This simple bake requires just a handful of ingredients and is easy enough for children to help make, offering a fun activity during the summer holidays.
Simple Ingredients and Quick Preparation
The cake uses 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, you need 175g granulated sugar and the juice of two lemons.
Preparation is straightforward: heat the oven to 180C (160C Fan), grease a 12x9 inch traybake tin with butter, and line the base with baking paper. Combine all cake ingredients in a large bowl and beat for two minutes with an electric mixer until thoroughly blended. Transfer the mixture to the tin and smooth the surface.
Baking and Glazing Tips
Bake for 35 to 40 minutes, until the cake pulls away slightly from the tin's edges and springs back when gently pressed in the centre. While it bakes, mix the granulated sugar with the lemon juice for the glaze.
After baking, let the cake cool for five minutes in the tin, then lift it out with the lining paper attached and place on a wire rack over a tray. While still warm, brush the glaze generously over the entire surface and allow it to set. Peel away the paper, slice, and serve. The cake takes less than 40 minutes in the oven and tastes delightful warm with custard or cream.
