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Mary Berry Lemon Drizzle Traybake

Mary Berry Lemon Drizzle Traybake

Mary Berry's lemon drizzle traybake is her most famous recipe — light, zingy sponge soaked with sharp lemon drizzle and cut into squares.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 20 Squares
Course: Breakfast, Dessert
Cuisine: British
Calories: 235
Ingredients Method Notes

Ingredients
  

  • Lemon Sponge:
  • 225 g unsalted butter softened
  • 225 g caster sugar
  • 275 g self-raising flour sifted
  • 2 tsp baking powder
  • 4 large eggs room temperature
  • 4 tbsp whole milk
  • Finely grated zest of 2 large unwaxed lemons
  • Lemon Drizzle:
  • Juice of 2 large lemons about 6 tbsp
  • 175 g granulated sugar

Method
 

  1. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line a 30x23cm traybake tin.
  2. Zest both lemons. Juice both lemons. Mix lemon juice and granulated sugar together in a jug for the drizzle. Set aside.
  3. 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.
  4. Pour into prepared tin. Spread evenly to the corners and level the top.
  5. Bake for 35–40 minutes until golden, risen, and a skewer comes out clean.
  6. 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.
  7. Lift from tin, place on a board, and cut into squares with a sharp knife.

Notes

Always use fresh lemons — never bottled juice.
Have the drizzle ready before the cake goes into the oven.
Apply the drizzle the moment the cake comes out — do not wait.
Use granulated sugar in the drizzle, not caster, for the crystallised crust.
Poke plenty of deep holes for even drizzle distribution throughout the sponge.
Store in an airtight container for up to 4 days at room temperature.
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