Mary Berry Recipes

Home / Baking / Scrumptious Lemon Drizzle Traybake

Ah, the humble traybake! There's something utterly comforting and wonderfully practical about a cake baked in a tin, ready to be sliced and shared. And when it comes to sheer deliciousness, my lemon drizzle traybake is an absolute classic that never fails to bring a smile. It's a recipe I've cherished for years, perfect for a spontaneous afternoon tea or a bustling family gathering. The bright, zesty flavour of lemon truly sings, cutting through the sweetness beautifully.

What I adore most about this particular traybake is its remarkable simplicity and versatility. It's the sort of recipe that's forgiving for the novice baker, yet yields results that would impress even the most seasoned connoisseur. The magic truly happens with that glorious, tangy drizzle, which seeps into the warm cake, creating a moist and flavourful crumb that's simply irresistible. It's a real family favourite, I promise you.

So, gather your ingredients, pop on your apron, and let's create something truly special together. Don't be afraid to get stuck in; baking should always be a joyful experience. And with this recipe, you'll have a delightful bake that's perfect for any occasion, a true testament to the simple pleasures of home baking.

Why You'll Love This Recipe

This traybake is wonderfully easy to transport and serve, making it ideal for picnics or gatherings.
The combination of the moist sponge and tangy lemon drizzle creates a truly irresistible flavour and texture.
It's a versatile recipe that can be easily adapted with different citrus fruits or even a light glaze.

Ingredients

For the Cake:
225g (8oz) softened butter or baking margarine
225g (8oz) caster sugar
4 large free-range eggs
225g (8oz) self-raising flour
1 level 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 whisk (optional, but recommended) • Sieve • Large metal spoon or spatula • Small bowl • Skewer or fork

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) traybake tin with baking parchment, ensuring the paper comes up over the sides to help lift the cake out later.
In a large mixing bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy. An electric whisk makes this wonderfully simple.
Gradually beat in the eggs, one at a time, adding a tablespoon of flour with each egg to prevent the mixture from curdling. If it does look a little split, don't worry, the flour will bring it back together.
Sift the remaining self-raising flour and baking powder over the mixture, then add the lemon zest and milk. Gently fold everything together with a large metal spoon or spatula until just combined. Be careful not to overmix, as this can make the cake tough.
Pour the batter evenly into your prepared traybake tin and gently spread it out to the corners. Give the tin a gentle tap on your work surface to level the mixture.
Bake in the preheated oven for 30-35 minutes, or until the cake is golden brown, springs back when lightly touched in the centre, and a skewer inserted into the middle comes out clean.
While the cake is baking, prepare the lemon drizzle. In a small bowl, combine the 100g caster sugar with the juice of the 2 large lemons. Stir until the sugar has largely dissolved.
As soon as the cake comes out of the oven, while it's still warm in the tin, use a skewer or a fork to prick holes all over the top. This allows that wonderful drizzle to soak right in.
Pour the lemon drizzle evenly over the warm cake. You'll see it bubble and seep into the holes. Let the cake cool completely in the tin before lifting it out using the parchment paper.
Once cooled, cut the traybake into squares or rectangles. Serve with a lovely cup of tea and enjoy!

Perfect Substitutions

Self-raising flour: If you only have plain flour, use 225g plain flour with 2 level teaspoons of baking powder.
Lemons: You can use limes for a tangy lime drizzle, or oranges for a sweeter, marmalade-like flavour.
Dairy-free: Use a plant-based butter alternative and a dairy-free milk to make this recipe suitable for dairy-free diets.
Gluten-free: Replace self-raising flour with a good quality gluten-free self-raising flour blend, ensuring it contains xanthan gum, or add ½ tsp if not.

Serving Suggestions

This delightful lemon drizzle traybake is simply divine with a classic cup of English breakfast tea or a freshly brewed coffee. For a more indulgent dessert, serve a slice with a dollop of crème fraîche or a scoop of vanilla ice cream, perhaps with a few fresh berries on the side for a touch of elegance. It's also perfect on its own, a lovely treat for any time of day. If you enjoyed this, you might also love our Classic Carrot Tray Bake and Classic Golden Cheese Straws.

How to Store \u0026 Reheat

This lemon drizzle traybake keeps beautifully in an airtight container at room temperature for up to 3-4 days. There's no need to refrigerate it, as this can sometimes dry out the sponge. If you wish to freeze it, wrap individual slices or the whole cooled traybake (undecorated) tightly in cling film, then foil, and freeze for up to 3 months. Thaw at room temperature for a few hours before serving. It's just as delicious thawed!

Mary's Secrets to Success

My dearest bakers, for a truly successful lemon drizzle, remember these little secrets: Always use room temperature butter and eggs; they emulsify much better, giving you a smoother, lighter batter. Don't skimp on the lemon zest in the cake – it adds so much wonderful aroma and flavour. And finally, be generous with that glorious drizzle! It's what makes this cake so irresistibly moist and tangy. It's a real triumph every time!

Frequently Asked Questions

Can I freeze this lemon drizzle traybake?

Yes, absolutely! Once the cake has cooled completely and been drizzled, you can wrap individual slices or the whole traybake (undecorated if possible) tightly in cling film, then foil, and freeze for up to 3 months. Thaw at room temperature for several hours before serving. It's a wonderful way to have a treat ready for unexpected guests.

How do I ensure my cake is moist and not dry?

The key to a wonderfully moist cake lies in not overmixing the batter – mix until just combined. Also, ensure your oven temperature is correct and don't overbake; the cake should be golden and spring back. Crucially, the generous lemon drizzle poured over the warm cake also adds a fantastic moisture boost that keeps it beautifully tender.

My cake often sinks in the middle, any tips?

This can happen for a few reasons, dear. It might be that the oven door is opened too early during baking, or perhaps the batter was overmixed, which can incorporate too much air that then collapses. Ensure your oven is preheated properly, avoid opening the door during the first 20 minutes, and measure your ingredients precisely, especially the raising agents.

Can I use bottled lemon juice for the drizzle?

While fresh lemon juice truly offers the best, brightest, and most authentic flavour for that wonderful zesty tang, you can use bottled juice in a pinch. However, do try to use fresh lemons if you can, as it makes all the difference to the sheer perfection of this drizzle.

How do I know when the traybake is perfectly baked?

The cake should be a lovely golden brown on top, and when you lightly press the centre with your fingertip, it should spring back. The most reliable test, however, is to insert a thin skewer or cocktail stick into the very middle of the cake; if it comes out clean, then your traybake is beautifully baked and ready for its drizzle!