Looking for a foolproof bake that bursts with citrusy goodness? Mary Berry's lemon traybake is a timeless classic that never fails to impress. With its light sponge and tangy glaze, this crowd-pleaser is ideal for everything from coffee mornings to summer picnics.
Ingredients You'll Need
- 225g softened unsalted butter
- 225g caster sugar
- 275g self-raising flour
- 2 tsp baking powder
- 4 large eggs
- 4 tbsp milk
- 2 lemons (zest only)
For the Lemon Glaze
- 175g granulated sugar
- 2 lemons (juice only)
Step-by-Step Method
- Preheat your oven to 160°C (140°C fan) and line a 30x23cm traybake tin with parchment.
- Cream together butter and sugar until pale and fluffy.
- Gradually beat in eggs, adding a spoonful of flour if the mixture curdles.
- Fold in remaining flour, baking powder, milk, and lemon zest until smooth.
- Spread evenly in the tin and bake for 35-40 minutes until golden.
- For the glaze: Heat lemon juice and sugar until dissolved, then prick the warm cake and pour over.
- Cool completely before slicing into squares.
Top tip: For extra zing, add a tablespoon of lemon juice to the cake batter. The glaze soaks beautifully into the warm sponge, creating that signature sticky-sweet finish Mary Berry is famous for.
