Mary Berry Recipes

Home / Baking / Classic Lemon Drizzle Traybake

There's something utterly delightful about a traybake, isn't there? It’s the very essence of practical baking – a lovely, moist cake that’s easy to prepare, bakes beautifully, and can be cut into perfect squares for sharing with family and friends. This Classic Lemon Drizzle Traybake is one of my absolute favourites, a recipe I’ve treasured for many years, and it always brings a smile to people’s faces.

The bright, zesty flavour of lemon truly shines through in this bake, perfectly balanced by the sweetness of the sponge and the delightful tang of the drizzled topping. It’s a wonderful treat for an afternoon tea, a delightful addition to a picnic, or simply a comforting slice with a cup of tea. The beauty of a traybake lies in its simplicity and its generosity, making it a real family favourite that disappears rather quickly!

I do hope you’ll give this recipe a try. It’s wonderfully straightforward, even for novice bakers, and the results are simply exquisite. Follow these steps, and you'll have a wonderfully moist, zesty cake that's truly a joy to behold and, more importantly, to eat. Let's get baking!

Food Advertisements by

Why You'll Love This Recipe

This recipe uses the all-in-one method, making it incredibly quick and easy to prepare with minimal fuss.
The warm lemon drizzle soaks beautifully into the hot sponge, ensuring a wonderfully moist and intensely flavourful cake.
A traybake is inherently shareable and easy to transport, making it perfect for gatherings, school fetes, or simply enjoying throughout the week.

Ingredients

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

Equipment Needed

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

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/350°F/Gas 4). Lightly grease and line a 30 x 23cm (12 x 9 inch) traybake tin with baking parchment, ensuring the parchment comes up over the sides for easy lifting.
In a large mixing bowl, combine the softened butter, caster sugar, eggs, self-raising flour, and lemon zest. Using an electric mixer, beat all the ingredients together for about 2-3 minutes until the mixture is pale, light, and fluffy. Be careful not to overmix, 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 or a small palette knife.
Bake in the preheated oven for 30-35 minutes, or until the cake is golden brown, well-risen, and a skewer inserted into the centre comes out clean. If you find it browning too quickly, you may loosely cover it with foil.
While the cake is baking, prepare the lemon drizzle. In a small bowl, combine the 100g of caster sugar with the juice of the 2 lemons. Stir well until the sugar has largely dissolved.
As soon as the cake comes out of the oven, while it is still hot, pierce it all over with a skewer or a fork. Be generous with your holes, as this allows the wonderful drizzle to soak in beautifully.
Pour the lemon drizzle evenly over the hot cake, ensuring it covers the entire surface. You'll see it soaking in, which is precisely what we want for that lovely moist texture.
Allow the cake to cool completely in the tin before lifting it out using the parchment paper. Once cool, cut it into squares or rectangular slices. It’s now ready to be enjoyed!

Food Advertisements by

Perfect Substitutions

Self-raising flour: If you only have plain (all-purpose) flour, simply add 2 teaspoons of baking powder to it per 225g (8oz) of flour.
Butter: Margarine can be used as a direct substitute, though butter does offer a richer flavour.
Caster sugar: Granulated sugar can be used, but caster sugar dissolves more easily and yields a finer texture.

Serving Suggestions

This delightful Lemon Drizzle Traybake is simply heavenly served with a classic cup of English tea or a freshly brewed coffee. For a truly indulgent treat, a dollop of clotted cream or a spoonful of crème fraîche can elevate it beautifully, though it’s perfectly wonderful on its own. If you enjoyed this, you might also love our Light Farmhouse Fruit Cake and Simply Delicious Rhubarb Crumble Cake.

How to Store \u0026 Reheat

This traybake keeps wonderfully well. Store it in an airtight container at room temperature for up to 3-4 days. There's no need to refrigerate it, as this can dry out the sponge. It's best enjoyed at room temperature, so no reheating is required. If you wish to freeze it, wrap individual slices or the whole cooled cake (undrizzled, if possible, for best results, then drizzle upon thawing) tightly in clingfilm and then foil. It will keep in the freezer for up to 2 months. Thaw thoroughly at room temperature before serving.

Mary's Secrets to Success

For that wonderfully light and airy sponge, always ensure your butter and eggs are at room temperature before you begin. This allows them to emulsify beautifully, creating a smoother batter. And a little secret for the drizzle: don't skimp on the holes! The more little pathways you create, the more that lovely tangy syrup will penetrate, giving you a truly moist and flavourful cake right to the last crumb. It’s sheer perfection!

Frequently Asked Questions

Can I use bottled lemon juice for the drizzle?

While fresh lemon juice provides the brightest, most authentic flavour, you can certainly use good quality bottled lemon juice if fresh lemons aren't available. Just ensure it's 100% lemon juice without added sugars.

How do I know when the cake is perfectly cooked?

The best way to check is to insert a skewer or cocktail stick into the very centre of the cake. If it comes out clean, with no wet batter clinging to it, your cake is ready. It should also be golden brown and spring back lightly when pressed.

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

The key to a good drizzle is pouring it over a hot cake straight from the oven. The warmth of the cake helps the sugar dissolve further and allows the liquid to be absorbed beautifully. Ensure you've also made plenty of holes with your skewer!

Can I make this traybake gluten-free?

Yes, you certainly can! Simply substitute the self-raising flour with a good quality gluten-free self-raising flour blend (or gluten-free plain flour plus 2 tsp baking powder), ensuring it contains xanthan gum for structure. The baking time may vary slightly, so keep an eye on it.

What if my cake sinks in the middle?

A common reason for a cake sinking is opening the oven door too early, causing a sudden drop in temperature. It can also be due to under-baking or overmixing the batter. Ensure your oven is preheated properly and resist the urge to peek until at least two-thirds of the baking time has passed.