Mary Berry Recipes

Home / Baking / Classic Lemon Drizzle Tray Bake

Now, if there's one cake that truly captures the essence of British home baking, it's the humble yet utterly divine Lemon Drizzle Tray Bake. This recipe is a firm favourite in my own kitchen, and I daresay it will become one in yours too. It's wonderfully simple to put together, yet the results are always spectacular – a moist, tender sponge infused with bright lemon, and topped with that irresistible tangy, crunchy drizzle. Pure joy in every bite!

What I adore about a tray bake is its sheer versatility and ease. No fiddly layers or intricate decorations needed; just one glorious slab of cake, ready to be sliced and shared. It’s perfect for a bustling family gathering, a quiet afternoon tea with friends, or even as a comforting treat to pop into lunchboxes. It truly is a recipe that brings smiles all around, and it looks so inviting on the kitchen counter.

I’ve perfected this recipe over many years, ensuring that every element works in harmony. The balance of sweetness and tartness is just right, and the texture is simply divine. Follow my steps carefully, and you’ll achieve a lemon drizzle tray bake that is, dare I say, sheer perfection. So, tie on your apron, gather your ingredients, and let’s get baking this real family favourite!

Why You'll Love This Recipe

It's wonderfully simple to prepare, making it perfect for bakers of all skill levels.
The combination of a moist sponge and a zesty, crunchy drizzle creates an irresistible texture and flavour.
A versatile tray bake that's easy to transport and serve, ideal for sharing at any occasion.

Ingredients

225g (8oz) self-raising flour
1 tsp baking powder
225g (8oz) caster sugar
225g (8oz) butter, softened
4 large eggs
Finely grated zest of 2 large lemons
For the Drizzle:
100g (3½oz) caster sugar
Juice of 2 large lemons

Equipment Needed

30 x 23cm (12 x 9 inch) tray bake tin • Baking parchment • Large mixing bowl • Electric hand mixer or stand mixer • Spatula or spoon • Small bowl • Skewer or fork

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Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/Gas Mark 4). Lightly grease and line a 30 x 23cm (12 x 9 inch) tray bake tin with baking parchment, ensuring the parchment comes up the sides.
In a large mixing bowl, measure all the cake ingredients: the self-raising flour, baking powder, caster sugar, softened butter, eggs, and lemon zest. It's a 'all-in-one' method, which I find wonderfully straightforward.
Beat everything together using an electric hand mixer or a stand mixer with the paddle attachment until the mixture is light, fluffy, and well combined. This should take about 2-3 minutes. Be careful not to overmix, my dears, as that can make the cake tough.
Spoon the mixture evenly into your prepared tray bake tin and gently level the top with the back of a spoon or a spatula. You want a lovely even surface for your cake.
Bake in the preheated oven for 30-35 minutes, or until the cake is golden brown and springs back when lightly touched in the centre. A skewer inserted into the middle should come out clean.
While the cake is baking, prepare your delightful drizzle. In a small bowl, combine the 100g caster sugar with the freshly squeezed juice of the two lemons. Give it a good stir.
As soon as the cake comes out of the oven, while it's still warm in its tin, pierce it all over with a skewer or a fork. Don't be shy, you want the drizzle to soak in beautifully.
Pour the lemon drizzle evenly over the warm cake. You'll see it bubble and seep into those lovely holes, creating that signature tangy crust.
Allow the cake to cool completely in the tin before carefully lifting it out using the parchment paper. Once cool, slice into squares or rectangles. It’s sheer perfection for serving.

Perfect Substitutions

Self-raising flour: If you only have plain flour, simply add 1 teaspoon of baking powder to every 100g of plain flour.
Butter: Margarine can be used in place of butter, but butter will give a richer flavour and texture.
Lemons: While fresh lemons are best, you can use bottled lemon juice for the drizzle in a pinch, but do try to use fresh zest for the cake itself for that wonderful aroma.

Serving Suggestions

This zesty Lemon Drizzle Tray Bake is simply divine served with a freshly brewed cup of English tea, perhaps a Darjeeling or an Earl Grey. For a lovely summer treat, you might enjoy it with a handful of fresh berries – raspberries or blueberries complement the lemon beautifully. And for those who prefer coffee, a good strong filter coffee makes a delightful companion. If you enjoyed this, you might also love our Classic Vanilla Cupcakes and Perfectly Moist Banana Muffins.

How to Store \u0026 Reheat

Your beautiful Lemon Drizzle Tray Bake will keep wonderfully in an airtight container at room temperature for up to 3-4 days. There's no need to refrigerate it, as that can sometimes dry out the sponge. I don't recommend reheating it, as it's truly best enjoyed at room temperature. If you wish to freeze it, wrap individual slices tightly in cling film, then foil, and freeze for up to 1 month. Thaw at room temperature for a few hours before serving.

Mary's Secrets to Success

My secrets to success for this wonderful Lemon Drizzle Tray Bake are threefold: Firstly, ensure your butter and eggs are at room temperature – this makes for a much smoother batter. Secondly, don't be tempted to overmix the cake batter; mix just until combined for a tender crumb. And finally, and this is crucial, pour that lovely lemon drizzle over the cake while it's still warm, straight from the oven. This allows the cake to absorb all that zesty goodness, creating that irresistible moistness and tangy top. Sheer perfection!

Frequently Asked Questions

Can I use less sugar in the drizzle?

While you can reduce the sugar slightly, the caster sugar in the drizzle is quite important for creating that lovely, slightly crunchy, tangy crust on top. If you reduce it too much, you might lose that signature texture, my dear.

How do I ensure my cake is moist and doesn't dry out?

The key to a beautifully moist cake is not to overmix the batter – just mix until everything is just combined. And, of course, the lemon drizzle poured over the warm cake is essential for keeping it wonderfully moist and flavourful. Don't bake it for too long either; keep an eye on it and test with a skewer.

Can I make this cake gluten-free?

Indeed you can! Simply substitute the self-raising flour with a good quality gluten-free self-raising flour blend, ensuring it contains xanthan gum. The rest of the ingredients and method should remain the same. You might find the baking time needs a slight adjustment, so keep a watchful eye.

My drizzle isn't soaking in evenly, what went wrong?

The secret to an even drizzle is to pierce the cake thoroughly and evenly all over as soon as it comes out of the oven, while it's still lovely and warm. This allows the liquid to seep into every part of the sponge. Also, ensure your drizzle mixture is well stirred so the sugar is dissolved enough to spread.

Can I add other fruits or flavours?

While this classic lemon drizzle is sheer perfection as it is, a touch of poppy seeds (about 2 tablespoons) added to the cake batter can be a lovely addition. For other fruits, I'd suggest keeping it simple; perhaps a few blueberries folded into the batter, but do remember that fruit can add moisture and alter the baking time slightly.