If you’re after a cake that is easy to bake and full of fresh lemon flavour, this Mary Berry lemon drizzle traybake is worth a look. It is a classic from British baking, with a light sponge that turns moist once the tangy lemon drizzle soaks in. The result is a soft, sweet and citrusy cake that is simple to make and easy to share.
It bakes in a traybake tin and is cut into squares, which makes it a good fit for afternoon tea or everyday baking. Below you’ll find the ingredients, the equipment you’ll need, and the method, followed by serving ideas, storage and freezing tips, answers to common questions and the nutrition information.
If you’re looking for more inspiration, explore our Mary Berry Traybake Recipes guide for more delicious traybake recipes from across the collection.
Equipment
Equipments for Mary Berry lemon drizzle traybake Recipe:
To make this lemon drizzle traybake successfully, you will need simple baking tools that help prepare, mix, and bake the cake evenly. Each piece of equipment makes the process easier, especially for beginner bakers.
- Mixing bowl – useful for combining the cake mixture and ingredients.
- Baking tray – helps bake the traybake evenly in the oven.
- Traybake tin – provides the correct shape and size for the cake.
- 30cm x 23cm tin – the recommended tin size for this recipe.
- Electric mixer – helps create a smooth and well-combined mixture.
- Wooden spoon – useful for mixing and folding ingredients.
- Spatula – helps scrape the mixture and spread it evenly.
- Baking parchment – prevents the cake from sticking to the tin.
- Oven – required for baking the traybake at the correct temperature.
- Weighing scales – helps measure ingredients accurately.
- Measuring spoon – useful for measuring smaller quantities.
Table of Contents
Ingredients
Ingredients for Mary Berry lemon drizzle traybake Recipe:
This Mary Berry Lemon Drizzle Traybake Recipe uses simple baking ingredients to create a soft and flavourful cake. The combination of self-raising flour, caster sugar, butter, and fresh lemon ingredients gives the traybake its classic texture and refreshing citrus taste. These ingredients work together to make a moist homemade cake that is perfect for sharing.
| Ingredient | Quantity |
| Self-raising flour | 225g |
| Caster sugar | 225g |
| Baking powder | 2 tsp |
| Butter | 225g |
| Large eggs | 4 |
| Lemon zest | 2 lemons |
| Milk | 2 tbsp |
| Icing sugar | 175g |
| Lemon juice | 2 lemons |
How to Make Mary Berry lemon drizzle traybake
- Preheat the oven to 180°C and prepare the baking tin by greasing and lining it with baking parchment. Make sure the tin is ready before starting the cake mixture.
- Add the butter, caster sugar, self-raising flour, baking powder, eggs, lemon zest, and milk into a mixing bowl. Beat the mixture until all ingredients are combined and you have a smooth cake batter.
- Pour the mixture into the prepared tin and spread it evenly using a spatula. Place the tin in the oven and bake until the cake is golden and cooked through.
- Prepare the lemon drizzle by mixing icing sugar with lemon juice until smooth. Once the cake is baked, remove it from the oven and prick the surface while it is still warm.
- Spoon the drizzle mixture over the warm cake, allowing it to soak into the sponge. Leave the cake to cool completely before cutting it into squares.
- Use a sharp knife to cut the cooled traybake into even pieces. Serve the lemon drizzle traybake squares once they are ready.
Expert Tips for Mary Berry lemon drizzle traybake Recipe
For the best results, use fresh ingredients and take care with the mixing process. From baking experience, a few small details can make a big difference, helping you achieve a soft, moist sponge with a balanced lemon flavour.
- Use room temperature ingredients because they combine more easily and help create a smoother cake mixture.
- Make sure the butter is properly softened before mixing to achieve a light and even texture.
- Use fresh lemons for the best lemon zest and lemon juice flavour.
- Avoid overmixing the batter after adding the flour, as this can affect the texture of the cake.
- Spread the mixture evenly in the tin to help with even baking.
- Add the drizzle while the cake is still warm so it absorbs properly into the sponge.
- Allow the cake to cool fully before cutting to get neat squares.
- Use a sharp knife when slicing the traybake to keep the edges clean.
Serving Suggestions
How to serve Mary Berry lemon drizzle traybake:
Mary Berry Lemon Drizzle Traybake Recipe is perfect for sharing as lemon drizzle traybake squares with family and friends. Serve these soft cake slices during afternoon tea or tea time with your favourite drink. A simple garnish or sweet addition can make this homemade dessert even more enjoyable.
- Serve with a cup of tea or coffee for a classic afternoon treat.
- Add a light dusting icing sugar on top for extra decoration.
- Finish with fresh lemon decoration for a bright citrus presentation.
- Enjoy as a dessert after a family meal or gathering.
- Serve chilled or at room temperature as a sweet treat.
- Pair cake slices with fresh berries or a scoop of ice cream.
- Share during birthdays, celebrations, or weekend baking occasions.
Storage
How to store Mary Berry lemon drizzle traybake:
Room Temperature
- Store cake in an airtight container to keep it fresh.
- Keep at room temperature for up to 3 days.
- Avoid placing the cake in direct sunlight or warm areas.
Refrigerator
- Store slices in a sealed container if you prefer a firmer texture.
- Refrigerate for up to 5 days.
- Allow the cake to come back to room temperature before serving for the best flavour.
Freezer
- You can freeze cake slices by wrapping them well before freezing.
- Frozen slices can be stored for up to 3 months.
- Thaw before serving at room temperature.
- Allow frozen cake to fully thaw before adding any extra decoration.
FAQs
Q: How do I make lemon drizzle cake?
This lemon drizzle traybake recipe is made by preparing a simple sponge mixture and adding a fresh lemon drizzle topping. Follow the baking steps carefully for a soft and moist result.
Q: Can I use different flour for this lemon drizzle traybake recipe?
Self-raising flour works best for this recipe because it helps create a light texture. If using alternatives, the cake texture may change.
Q: Can you freeze lemon drizzle cake?
Yes, you can freeze lemon drizzle cake after it has cooled completely. Wrap the slices well and thaw before serving.
Q: How long does lemon drizzle cake last?
The cake can stay fresh for around 3 days when stored correctly in an airtight container. Refrigeration can help extend its freshness.
Q: Why is my cake dry?
A dry cake can happen from overbaking or using incorrect measurements. Avoid baking for longer than needed and keep the mixture well balanced.
Q: How can I get the best lemon drizzle topping?
For the best lemon drizzle topping, pour it over the cake while it is still warm. This allows the lemon flavour to soak into the sponge.
Q: Can I make this cake ahead of time?
Yes, this cake can be prepared ahead and stored properly until serving. It often keeps a good texture when stored correctly.
Nutrition
The nutrition information below is an estimate based on the recipe ingredients and serving size. Actual values may vary depending on ingredient brands, portion sizes, and preparation methods.
| Nutrient | Amount Per Serving |
| Calories | 320 kcal |
| Protein | 4g |
| Carbohydrates | 42g |
| Sugars | 28g |
| Fat | 15g |
| Saturated Fat | 9g |
| Fibre | 1g |
| Sodium/Salt | 0.3g |
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