Mary Berry Lemon Drizzle Tray Bake​ Recipe

This zesty Mary Berry Lemon Drizzle Tray Bake is the perfect easy cake for a crowd, using her famous all-in-one method. It’s made with simple ingredients like self-raising flour, caster sugar, soft butter, eggs, and plenty of fresh lemon. This recipe creates an incredibly moist and tangy sponge that gets soaked in a lemon syrup, all finished with a signature crunchy sugar topping. Ideal for bake sales or any family gathering, this recipe makes one large traybake that yields 20-24 squares.

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Mary Berry Lemon Drizzle Tray Bake Ingredients

For the Lemon Sponge:

• 225g (8oz) soft butter or baking spread
• 225g (8oz) caster sugar
• 275g (10oz) self-raising flour
• 2 level teaspoons baking powder
• 4 large eggs, at room temperature
• 4 tablespoons milk
• Finely grated zest of 2 large lemons

For the Crunchy Drizzle:

• 175g (6oz) granulated sugar
• Juice of 2 large lemons

How To Make Mary Berry Lemon Drizzle Tray Bake

1. Prepare the tin and oven: Preheat your oven to 180∘C (160∘C Fan / Gas Mark 4). Grease a 30 x 23 cm (12 x 9 inch) traybake tin or shallow roasting tin. Line the tin with a single large piece of baking paper so that it covers the base and sides, leaving an overhang on the two long sides to act as handles.
2. Combine the cake ingredients: Measure the soft butter, caster sugar, eggs, self-raising flour, baking powder, milk, and lemon zest into a large mixing bowl.
3. Beat the batter: Using a stand mixer or an electric hand mixer, beat all the ingredients together for about 2 minutes until you have a smooth, light, and fully combined batter.
4. Bake the traybake: Pour the batter into the prepared tin, scraping the sides of the bowl to get all the mixture. Gently spread it out evenly so it reaches the corners. Bake in the center of the oven for 30-35 minutes, until the cake is golden brown, well-risen, and springs back when pressed lightly in the center.
5. Prepare the drizzle: While the cake is in its final few minutes of baking, prepare the topping. In a small bowl or jug, mix the granulated sugar with the lemon juice until the sugar is just moistened.
6. Drizzle the hot cake: As soon as you take the cake out of the oven, while it is still piping hot, poke holes all over the surface with a skewer. Pour the lemon and sugar mixture slowly and evenly all over the top of the cake.
7. Cool completely: Leave the cake in the tin to cool completely. As it cools, the drizzle will soak into the sponge and the sugar will form a delicious, crunchy crust on top.
8. Cut and serve: Once fully cooled, use the baking paper handles to lift the entire cake from the tin. Place it on a cutting board and cut it into 20 or 24 squares to serve.

Recipe Tips

• Drizzle While Piping Hot: This is the most critical step for a successful drizzle cake. Pouring the lemon-sugar mixture over the cake the moment it comes out of the oven allows the tangy juice to soak into the sponge, while the sugar crystals reform on top to create that signature crunch.
• Use Fresh Lemons: The bright, zesty flavour of this cake comes from using fresh lemons. You need the zest for the batter and the juice for the topping. Bottled juice simply won’t provide the same quality of flavour.
• Line with a “Sling”: Using a single piece of baking paper to line the tin, with overhang on the sides, creates a “sling.” This makes it incredibly easy to lift the entire cake out of the tin once it’s cool, allowing for much neater cutting.
• Spread the Drizzle Evenly: It might seem like a lot of sugar and juice, but the hot cake will absorb it. Pour the mixture slowly all over the surface, paying special attention to the edges and corners, to ensure every single square is moist and delicious.

What To Serve Lemon Drizzle Tray Bake

This lemon drizzle traybake is a wonderfully complete treat. It’s moist, tangy, sweet, and crunchy all at once, so it doesn’t need any cream, custard, or other accompaniments. It is perfectly served on its own with a hot cup of tea or coffee, making it a simple and fuss-free option for any gathering.

How To Store Lemon Drizzle Tray Bake Leftovers

• Store at Room Temperature: The cake keeps exceptionally well due to the sugar topping that locks in moisture. Store the squares in an airtight container at room temperature for up to 5 days. Avoid refrigerating the cake, as this can dry out the sponge.
• Freeze: This traybake freezes beautifully. You can freeze the slab uncut or as individual squares. Wrap it well in a layer of plastic wrap, followed by a layer of aluminum foil, and it will keep in the freezer for up to 3 months. Thaw at room temperature before enjoying.

Mary Berry Lemon Drizzle Tray Bake Nutrition Facts

• Serving Size: 1 square (recipe makes 24)
• Calories: 205 kcal
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 40mg
• Sodium: 155mg
• Total Carbohydrate: 29g
• Dietary Fiber: 0.5g
• Sugars: 19g
• Protein: 2g

Frequently Asked Questions

• What size tin should I use for this traybake? A standard traybake tin or a shallow roasting tin, approximately 30 x 23 cm (12 x 9 inches), is perfect for this recipe. If your tin is slightly larger or smaller, you will need to adjust the baking time.
• Why didn’t my topping go crunchy? For the classic crunchy topping, it is absolutely essential to use granulated sugar. If you use finer caster sugar or powdered icing sugar, it will dissolve completely and soak into the cake, leaving no crunch behind.
• Can I use other citrus fruits instead of lemon? Yes, this recipe works wonderfully with other citrus fruits. For a zesty Lime Drizzle Traybake or a sweeter Orange Drizzle Traybake, simply substitute the lemon zest and juice with an equal amount from your chosen fruit.
• How do I know when the cake is properly cooked? There are three signs to look for: the cake should be a uniform golden-brown colour, it should be just starting to shrink away from the sides of the tin, and a skewer or toothpick inserted into the very center should come out clean, with no wet batter attached.

Try More Recipes:

• Mary Berry Lemon Drizzle Cake In Loaf Tin​
• Mary Berry Mini Victoria Sponge Recipe​
• Mary Berry​ Dairy Free Victoria Sponge Recipe