Mary Berry Recipes

Home / Baking / Sunshine Lemon Drizzle Traybake

There's something utterly irresistible about the bright, zesty flavour of lemon, isn't there? It simply has a way of lifting the spirits and adding a touch of sunshine to even the greyest of days. This particular recipe, my Sunshine Lemon Drizzle Traybake, captures all that wonderful vibrancy in a cake that is as delightful to make as it is to eat.

And when it comes to baking for a crowd, or simply having a lovely treat ready for unexpected guests, a traybake is simply unbeatable. It's wonderfully practical, easy to transport, and cuts into neat, generous squares, making it ideal for everything from a school fete to a quiet afternoon tea with friends. No fuss, just pure deliciousness.

This Sunshine Lemon Drizzle Traybake is a recipe I've cherished for years, a true testament to how simple ingredients, combined with a little care, can create sheer perfection. It's wonderfully moist, bursting with citrus, and the generous lemon drizzle just takes it to another level of sublime. You'll find it becomes a firm family favourite in no time!

Why You'll Love This Recipe

Uses simple, readily available pantry ingredients for an effortless bake.
The traybake format is incredibly convenient for serving a crowd or preparing ahead.
The zesty lemon drizzle penetrates the warm cake, ensuring an incredibly moist and flavourful result.

Ingredients

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

Equipment Needed

30 x 23cm (12 x 9 inch) traybake tin • Baking parchment • Large mixing bowl • Electric hand mixer (or wooden spoon) • Sieve • Grater (for lemon zest) • Lemon juicer • Small bowl (for drizzle) • Skewer or fork

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Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 30 x 23cm (12 x 9 inch) traybake tin with baking parchment, ensuring it overhangs slightly for easy removal.
In a large mixing bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy. This is key for a lovely, airy sponge.
Gradually beat in the eggs, one at a time, adding a spoonful of flour with each addition to prevent curdling. This ensures your batter remains beautifully smooth.
Sift the remaining self-raising flour and baking powder into the bowl. Add the lemon zest and milk. Gently fold everything together until just combined. Be careful not to overmix, my dears, as this can make the cake tough.
Spoon the mixture evenly into your prepared traybake tin and gently level the surface with the back of a spoon, ensuring an even bake.
Bake for 30-35 minutes, or until the cake is golden brown and springs back when lightly pressed in the centre. A skewer inserted into the middle should come out clean, indicating it's perfectly baked.
While the cake is baking, prepare the drizzle. In a small bowl, mix together the caster sugar and the freshly squeezed lemon juice until the sugar is just dissolved. Don't worry if it's not completely dissolved, the hot cake will help it along.
As soon as the cake comes out of the oven, while it's still wonderfully warm in the tin, pierce it all over with a skewer or a fork. Be generous with your holes!
Pour the lemon drizzle evenly over the hot cake, ensuring it soaks into all the holes. The warmth of the cake will help absorb the delicious syrup, creating that irresistible moistness.
Allow the cake to cool completely in the tin before lifting it out using the parchment paper. Cut into squares and serve. Simply divine!

Perfect Substitutions

Self-raising flour: If you only have plain flour, simply use 225g (8oz) plain flour plus 2 teaspoons of baking powder.
Lemons: While lemon is traditional and utterly perfect here, limes can be used for a slightly different, tangy flavour.
Caster sugar for drizzle: Granulated sugar can be used if caster sugar isn't available, but caster sugar dissolves a little more easily.

Serving Suggestions

This delightful Sunshine Lemon Drizzle Traybake is simply perfect on its own, but it truly shines when served alongside a freshly brewed cup of English tea for an afternoon treat. For a slightly more indulgent dessert, a dollop of clotted cream or a scoop of good quality vanilla ice cream would be utterly heavenly. If you enjoyed this, you might also love our Classic Melt-in-the-Mouth Shortbread and Glorious Homemade Raspberry Jam.

How to Store \u0026 Reheat

Store the traybake in an airtight container at room temperature for up to 3-4 days. It doesn't need refrigerating, as that can sometimes dry out the sponge. I wouldn't recommend reheating this cake, as it's truly best enjoyed at room temperature, where its moist texture and vibrant lemon flavour truly sing.

Mary's Secrets to Success

My dears, the secret to a truly magnificent Lemon Drizzle Traybake lies in two key areas. Firstly, make sure your butter and eggs are at room temperature before you begin – this ensures a beautifully smooth batter and a light, even rise. Secondly, and perhaps most importantly, pour that wonderful lemon drizzle over the cake while it's still warm from the oven. This allows the syrup to soak right through, creating that irresistible moistness and intense lemon flavour that makes this cake sheer perfection. And remember, don't be shy with the lemon zest, that's where all the lovely aroma truly comes from!

Frequently Asked Questions

Can I use bottled lemon juice for the drizzle?

My dear, fresh lemon juice is always best for that bright, natural flavour and aroma that makes this cake so special. However, if absolutely necessary, you can use bottled. Just be sure to still use zest from fresh lemons for maximum fragrance and taste in the cake itself.

How do I prevent my cake from sinking in the middle?

Ah, a common query! Ensure all your ingredients, especially butter and eggs, are at room temperature before you begin. Don't overmix the batter once the flour is added, and avoid opening the oven door too early during baking. Also, always check that your baking powder isn't past its expiry date – a fresh raising agent is vital for a lovely lift!

Can I make this dairy-free?

You certainly can try! You would need to use a good quality dairy-free butter alternative and a plant-based milk. The texture might vary ever so slightly, but it should still result in a truly lovely and moist bake.

What if I don't have a specific traybake tin size?

A tin of a similar size will work perfectly well, my dear, don't fret! Just be mindful that a slightly smaller tin will result in a thicker cake needing a little more baking time, and a larger tin will yield a thinner cake that bakes more quickly. Keep an eye on it and use the skewer test.

Can I add other fruits to the batter?

While this is a classic lemon drizzle, which is wonderful on its own, you could indeed fold in a handful of blueberries or raspberries into the batter for a delightful fruity variation. Just ensure they are lightly floured first to prevent them from sinking to the bottom during baking.