For over six decades, one classic bake has consistently captured the hearts of Britons: Mary Berry's legendary lemon drizzle traybake. The beloved culinary expert has been refining this particular recipe since the 1960s, and it remains the one she is most frequently asked about by fans.
A Timeless Recipe Perfected Over Decades
Mary Berry has revealed that this zesty traybake holds a special place in her own heart, describing it as her personal favourite. "If you ask anybody what their real favourite cake is, it's nearly always lemon drizzle. It's certainly mine," Mary stated. According to notes on BBC Food, this specific recipe has been a crowd-pleaser since the Swinging Sixties and continues to be a top request from baking enthusiasts who spot her.
The appeal lies in its perfect balance of a sweet, light sponge contrasted with a sharp, citrusy bite. Furthermore, its simplicity is a significant part of its charm, requiring minimal ingredients and offering a remarkably quick baking time.
How to Make Mary Berry's Iconic Lemon Drizzle
Gathering your ingredients is the first step to creating this classic cake. You will need two unwaxed lemons for both the cake batter and the signature glaze.
For the cake:
- 225g baking spread or softened butter
- 225g caster sugar
- 275g self-raising flour
- 2 level tsp baking powder
- 4 free-range eggs
- 4 tbsp milk
- Finely grated zest of 2 unwaxed lemons
- 1 heaped tbsp very finely chopped lemon verbena (optional)
For the glaze:
- 175g granulated sugar
- Juice of 2 lemons
Simple Method for a Flawless Result
Begin by preheating your oven to 180C/160C Fan. Grease a 12x9-inch traybake tin and line the base with baking paper.
In a large bowl, combine all the cake ingredients. Beat the mixture for about two minutes using an electric mixer, or until everything is well-blended and smooth. Pour the batter into your prepared tin and level the top with a spatula.
Bake for 35 to 40 minutes. The cake is ready when it has slightly shrunk from the edges of the tin and springs back lightly when you press the centre with your fingertip.
While the cake is baking, you can prepare the simple glaze. Mix the granulated sugar with the fresh lemon juice, stirring until you achieve a runny consistency.
Once baked, let the cake cool in the tin for just five minutes. Then, carefully lift it out, leaving the lining paper attached, and place it on a wire rack set over a tray to catch any drips.
While the cake is still warm, generously brush the entire lemon glaze over its surface. The warmth will help the glaze set into a delicious, crisp topping. Once set, remove the lining paper and slice into squares to serve.
Storing Your Lemon Drizzle Masterpiece
This lemon drizzle traybake is as practical as it is delicious. It will stay fresh in an airtight container for three to four days. For longer storage, the cake freezes brilliantly, allowing you to have a slice of sunshine ready for any unexpected guests or a sudden craving for a perfect British treat.
