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Mary Berry Lemon Drizzle Traybake with Icing Recipe

Mary Berry Lemon Drizzle Traybake with Icing Recipe

Mary Berry's lemon drizzle traybake with icing has a sharp lemon sponge, a crunchy drizzle, and a vivid lemon glacé icing — the most crowd-pleasing version of the classic.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling & Setting Time 1 hour 20 minutes
Total Time 2 hours 10 minutes
Servings: 20 Squares
Course: Dessert
Cuisine: British
Calories: 240
Ingredients Method Notes

Ingredients
  

  • Lemon Sponge:
  • 300 g unsalted butter softened
  • 300 g golden caster sugar
  • 5 large eggs room temperature
  • 300 g self-raising flour sifted
  • 2 tsp baking powder
  • 4 tbsp whole milk
  • Finely grated zest of 4 large unwaxed lemons
  • 1 tsp vanilla extract
  • Lemon Drizzle:
  • Juice of 3 large unwaxed lemons about 8 tbsp
  • 125 g granulated or golden caster sugar
  • Lemon Glacé Icing:
  • 200 g icing sugar sifted
  • Juice of 1–1½ large lemons about 3–4 tbsp
  • Zest of ½ unwaxed lemon

Method
 

  1. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line a 33x23cm tin with parchment overhang.
  2. Beat butter and sugar 4–5 minutes. Add eggs one at a time. Add vanilla and lemon zest. Sift in flour and baking powder. Add milk — fold gently.
  3. Pour into tin — spread evenly. Bake 28–33 minutes until golden and skewer comes out clean.
  4. Immediately pierce all over with a skewer — 40–50 holes. Mix lemon juice and sugar — do not dissolve. Pour evenly over hot sponge. Cool completely in tin — 1 hour.
  5. Mix icing sugar and lemon juice to a smooth, flowing icing. Stir in lemon zest. Lift sponge from tin. Drizzle icing in thin irregular lines across the surface. Set 20 minutes. Cut into squares.

Notes

Apply drizzle while sponge is hot and in the tin — it soaks in and the sugar crystallises on the surface.
Pierce the sponge generously before drizzling — 40–50 holes gives channels for the juice to travel through.
Use granulated sugar in the drizzle for maximum crunch — caster sugar gives a less pronounced crust.
Cool completely before applying the glacé icing — icing on a warm sponge melts and runs off.
The drizzled icing finish shows the crunchy crust beneath — more attractive than a spread finish.
Freeze without icing for up to 3 months.
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