Anna Louise If there is one recipe that is synonymous with Mary Berry above all others, it is this one. The lemon drizzle traybake. It appeared in her cookbooks decades ago, it was made famous on the Great British Bake Off, and it has been the most requested recipe on this site since the day it launched.
And the reason is simple — it is absolutely perfect.
The sponge is light and tender, packed with fresh lemon zest, baked until just golden. The moment it comes out of the oven, a sharp mixture of lemon juice and granulated sugar is poured over the warm surface, soaking down through the crumb and forming a lightly crystallised, slightly crunchy crust as it cools. Every bite has that clean, bright lemon flavour throughout — not just on top.
It cuts into neat squares, travels beautifully, keeps for days, and requires no decoration, no frosting, and no particular skill beyond following the recipe correctly. This is Mary Berry at her finest — a recipe so well-constructed that it simply works, every single time.
Why This Lemon Drizzle Traybake Works So Well
The all-in-one method. Everything goes into one bowl, beaten together for two minutes. No creaming, no separate bowls, no complexity. Beginner-proof and reliably excellent.
The drizzle goes on while the cake is warm. This is the critical step. Warm sponge is open and porous — it absorbs the lemon drizzle immediately, drawing it down through the entire crumb. Cold sponge cannot absorb it in the same way and the drizzle simply sits on the surface.
Granulated sugar rather than caster in the drizzle. The coarser crystals of granulated sugar partially dissolve and partially crystallise as the drizzle cools on the warm sponge, creating the characteristic slightly crunchy, sparkly crust. Caster sugar dissolves completely and gives you a gloss rather than a crust.
Ingredients for Mary Berry Lemon Drizzle Traybake
For the Lemon Sponge
- 225g unsalted butter, softened
- 225g caster sugar
- 275g self-raising flour, sifted
- 2 tsp baking powder
- 4 large eggs, at room temperature
- 4 tbsp whole milk
- Finely grated zest of 2 large unwaxed lemons
For the Lemon Drizzle
- Juice of 2 large lemons (about 6 tbsp)
- 175g granulated sugar
How to Make Mary Berry Lemon Drizzle Traybake — Step by Step
Step 1 — Preheat and Prepare
Preheat your oven to 180°C / 160°C fan / Gas 4. Grease a 30x23cm traybake tin and line with baking parchment, leaving overhang at the sides. If you do not have this exact size, a 30x20cm tin works well — the sponge will be slightly thicker and may need an extra five minutes in the oven.
Step 2 — Zest and Juice the Lemons
Zest both lemons thoroughly — you want every bit of fragrant zest you can get. Then juice them. Keep the zest and juice separate. Make the drizzle now — mix the lemon juice and granulated sugar together in a small bowl or jug and set aside. Having it ready before the cake goes into the oven means you can apply it the very second the cake comes out.
Step 3 — Make the Batter
Place the softened butter, caster sugar, sifted flour, baking powder, eggs, milk, and lemon zest all into one large mixing bowl. Beat with an electric hand whisk for two to three minutes until the batter is smooth, pale, and well combined. Scrape down the sides of the bowl halfway through and give it a final beat.
The batter should be a lovely pale yellow from all the lemon zest. It will be quite thick — this is correct for a traybake sponge that needs to fill the tin evenly without spreading too thinly.
Step 4 — Fill the Tin and Bake
Pour the batter into the prepared tin and spread it out evenly to the corners with a palette knife or the back of a spoon. Smooth the top as level as you can — an even surface gives you a more even bake and a better-looking finished traybake.
Bake on the middle shelf for 35 to 40 minutes until the sponge is golden brown, well risen, and a skewer inserted into the centre comes out clean. The top should spring back when pressed lightly in the centre.
Step 5 — Apply the Drizzle Immediately
The moment the traybake comes out of the oven — do not wait, do not let it cool, do it immediately — use a skewer to poke holes all over the surface of the warm sponge. Poke generously — 20 to 30 holes across the surface, getting right down into the sponge.
Pour the lemon and granulated sugar drizzle evenly over the entire surface. You will see it absorb into the warm sponge almost immediately. Some of the sugar will dissolve; some will stay on the surface and crystallise as it cools.
Leave the traybake in the tin to cool completely — at least one hour — before lifting out and cutting into squares.
Step 6 — Cut and Serve
Once completely cool, lift the traybake from the tin using the parchment overhang. Place on a board and cut into squares or rectangles with a sharp knife. The crunchy, slightly sparkly drizzle crust on top is the most wonderful thing — handle each piece gently to preserve it.
My Top Tips for the Best Lemon Drizzle Traybake
Use unwaxed lemons and use plenty of zest. The zest is where the real lemon flavour lives. Use every bit from both lemons and do not hold back. Unwaxed lemons give a cleaner, fresher flavour — if you can only find waxed, scrub them under warm water first.
Have the drizzle ready before the cake goes in the oven. You need to move quickly the moment the cake comes out. Having the drizzle ready in a jug means you can pour it on immediately without any delay. Every minute you wait is a minute the sponge is cooling and becoming less able to absorb the drizzle.
Poke plenty of holes. Do not be timid with the skewer. Lots of deep holes means more channels for the drizzle to travel down through the sponge. The more evenly you poke, the more evenly the lemon flavour distributes through every square.
Use granulated sugar in the drizzle, not caster. I say this in every lemon drizzle recipe and I will keep saying it because it is the difference between a sparkly, slightly crunchy drizzle crust — which is the signature of a great lemon drizzle — and a plain glossy surface. Granulated sugar only.
Do not cut the traybake until completely cool. The sponge needs time to absorb the drizzle fully and set properly. Cutting while warm gives you crumbly, uneven squares that fall apart. An hour of cooling is the minimum.
Level the batter in the tin carefully. An uneven batter means an uneven bake — the thick areas will be underdone while the thin areas over-bake. Take a minute to spread the batter all the way into the corners and smooth the top before it goes into the oven.
Serving Suggestions
Cut into squares and served just as they are — no plates needed, no accompaniments required. This is the traybake you bring to work, to a bake sale, to a friend’s house. It travels perfectly, keeps beautifully, and everyone without exception is pleased to see it.
How to Store Mary Berry Lemon Drizzle Traybake
At room temperature: Store in an airtight container for up to 4 days. The drizzle crust softens slightly after the first day but the sponge stays wonderfully moist.
In the freezer: Cut into squares, wrap individually in cling film, and freeze for up to 3 months. Defrost at room temperature for an hour. The drizzle crust will soften slightly on defrosting but the flavour is completely preserved.
Mary Berry Lemon Drizzle Traybake
Ingredients
Method
- Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line a 30x23cm traybake tin.
- Zest both lemons. Juice both lemons. Mix lemon juice and granulated sugar together in a jug for the drizzle. Set aside.
- Place butter, caster sugar, flour, baking powder, eggs, milk, and lemon zest into a large bowl. Beat with an electric whisk for 2–3 minutes until smooth and pale.
- Pour into prepared tin. Spread evenly to the corners and level the top.
- Bake for 35–40 minutes until golden, risen, and a skewer comes out clean.
- Immediately poke 20–30 holes all over the warm sponge with a skewer. Pour drizzle evenly over the entire surface. Leave to cool completely in the tin — at least 1 hour.
- Lift from tin, place on a board, and cut into squares with a sharp knife.
Notes
Frequently Asked Questions About Mary Berry Lemon Drizzle Traybake
Can I use bottled lemon juice for the drizzle?
Please do not. Bottled lemon juice is pasteurised, lacks brightness, and produces a flat, one-dimensional drizzle. Fresh lemons only — the difference is dramatic and immediately noticeable.
Why did my drizzle not soak in?
The cake was not warm enough when you applied it. The drizzle must go on the moment the cake comes out of the oven. If you waited even ten minutes, the sponge will have begun to set and closed up, preventing proper absorption.
Why is my lemon drizzle traybake dry?
Either it was overbaked, or not enough drizzle was applied. Check your oven temperature with a thermometer — many ovens run hot. Also make sure you are using the full quantity of drizzle and applying it to a warm sponge so it absorbs properly.
Can I add a lemon icing on top as well as the drizzle?
Yes — once the traybake is completely cool and the drizzle has set, a simple lemon glacé icing (200g sifted icing sugar mixed with enough fresh lemon juice to make a thick, pourable icing) drizzled over the top looks beautiful and adds an extra layer of lemon flavour.
Can I make this traybake into a round cake instead?
Yes — pour the batter into a greased and lined deep 23cm round tin. Bake at the same temperature for 40 to 45 minutes. Apply the drizzle in exactly the same way immediately the cake comes out.
How do I get perfectly even squares when cutting?
Use a ruler and a sharp knife. Mark the cutting lines lightly first, then cut with a single smooth downward motion — do not saw. Wipe the knife between cuts for the cleanest edges.
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