Mary Berry’s Lemon Drizzle traybake recipe

Following on from my post from yesterday, the publishers at BBC Books have very kindly given me permission to share with you Mary Berry’s Lemon Drizzle traybake recipe, as taken from her book Mary Berry’s baking bible.

Mary Berry's Lemon traybake

I made this cake for the first time a couple of weeks ago. Until then I had only really made flapjacks and brownies as a tray bake. I really wasn’t expecting the result to be so light and fluffy. I have to say it was totally delicious.

In Mary’s recipe she makes it as a Lemon Drizzle cake with a crunchy topping, but Tim requested a lemon glaze on top so I’ve added my little twist at the end. Don’t worry, I’ll give you Mary’s way too!

The Ingredients

225g softened butter

225g caster sugar

275g self raising flour

2 level teaspoons baking powder

4 large eggs

4 tablespoons milk

Finley grated rind of 2 lemons

The crunchy topping

175g granulated sugar

Juice of 2 lemons

The lemon glaze topping

200g icing sugar

Juice of 1 lemon

How to make the cake

Line the tray

Pre-heat the oven to 160ºC/ Fan 140ºC / Gas 3. Grease a 30 x 23cm traybake tin then line with baking parchment.

The ingredients

Measure all the ingredients for the traybake

put it all in the bowl

Place it all in a bowl and beat until well blended.

Darcey helping

Let Darcey help!

Mix it all upIt should look like this.

Fill the tin

Turn the mixture in to the prepared tin and level the top with a spatula.

Hot hot hot!

Bake in the pre heated oven for 35-40 minutes or until the cake has shrunk away from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin for a few minutes then turn out, carefully peel off the parchment and finish cooling on a wire rack.

In Mary’s recipe she adds a crunchy topping. 

Place the wire rack over a tray to catch any drips of the topping. To make the crunchy topping, mix the granulated sugar and lemon juice in a small bowl to give a runny consistency. Spoon this mixture evenly over the tray bake while it is still a little warm. Cut into 30 squares when cold.

Pour the lemon icing

I added a lemon glaze instead.

Mix up 200g icing sugar with the juice of one lemon so that it is quite runny. Set aside 30g of icing and mix with some yellow food colour. Pour the white icing over the whole cake. I like it to dribble over the sides! While the icing is still wet I added the yellow lines of icing.

Lining up to taste

Before the cake was even cold the whole gang descended on the cake! Tim loved it. The girls weren’t so impressed with the lemon icing! That just meant there was more for me and Tim.

enjoy!

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33 Comments on Mary Berry’s Lemon Drizzle traybake recipe

  1. igetakickoutofyou
    February 8, 2012 at 9:34 am (3 years ago)

    Oh Emma, I’m sitting in bed feeling very sorry for myself and now have a real urge to gorge on Lemon Drizzle Cake – has Tim eaten it all? x

    Reply
    • josh holden
      March 10, 2013 at 12:34 pm (1 year ago)

      the best cake ever you have to try it i recommend adding orange zest and juice as well

      Reply
      • EmmaMT from CakesBakesAndCookies.com
        March 10, 2013 at 4:46 pm (1 year ago)

        Oooooooh lovely idea!

  2. rumourpr
    February 8, 2012 at 6:54 pm (3 years ago)

    my mouth is watering! I think you need to bite the bullet and enter the ‘Bake Off’ this year Emma… go on, do it!

    Reply
    • EmmaMT
      February 8, 2012 at 7:20 pm (3 years ago)

      He he he he!

      Reply
  3. Heather Kennett
    June 26, 2012 at 2:29 pm (2 years ago)

    can I use oil instead of butter for lemon drizzle cake

    Reply
    • EmmaMT from CakesBakesAndCookies.com
      June 26, 2012 at 5:00 pm (2 years ago)

      To be completely honest I have never tried but you can usually in most recipes. Solid and liquid foods are the same weight so you can directly substitute one for the other.
      I would use a light flavoured oil such as sunflower oil.

      I have googled this and this website was really useful http://bakingsos.com/blog/?p=656

      Good luck and let me know how you get on.

      EmmaMT

      Reply
  4. jannettet
    July 16, 2012 at 2:17 pm (2 years ago)

    Love your blog, which I came across when I was looking for an online version of this recipe, since I have just made it and was blogging about it. Hope you don’t mind that I’ve put a link through to your blog rather than adding the recipe to mine – I wasn’t planning on doing step-by-step pics! You mentioned that you’d got permission from the BBC to reproduce – how did you go about getting that?

    Reply
    • EmmaMT from CakesBakesAndCookies.com
      July 16, 2012 at 3:01 pm (2 years ago)

      Hello,

      Thanks for your comment and your very kind words!

      I’m an interior stylist in my grown up world and I contact the press office of publishers to get their permission. If you’d like to email me directly I can give you more details and contacts. My email address is emma@emmamortonturner.com

      EmmaMT

      Reply
  5. Isabelle
    August 27, 2012 at 9:12 pm (2 years ago)

    Yummy! I love it thanks soooo much

    Reply
  6. Beccy
    September 5, 2012 at 5:36 pm (2 years ago)

    I made this cake as a round sandwich cake for my daughters birthday, it is FABULOUS and so easy! I made a couple of adjustments, I added the juice of half a lemon to the cake mix, as well as the zest, I like to taste lemon in the sponge – this also helps to keep the sponge moist but light at the same time- perfection for my family! I opted for the crunchy lemon sugar topping, much better than the icing! For the sandwich filling I used a small tub of mascarpone mixed with 2-3 tablespoons of home made lemon curd (adjust to your own taste) I will make this again and again!!! It is my favourite cake recipe!!!

    Reply
      • Heather Kennett
        September 5, 2012 at 9:47 pm (2 years ago)

        I’m entering a lemon cake comp. on Sat. so will add some juice of the lemon – will let you know how I get on. Regards Heather

      • EmmaMT from CakesBakesAndCookies.com
        September 5, 2012 at 10:01 pm (2 years ago)

        Ooooooo!!! Good luck. Where is the competition? Let me know how you get on. I’ve got everything crossed for you.
        Xxxxx

        EmmaMT

      • Heather Kennett
        September 11, 2012 at 8:52 am (2 years ago)

        Hi Heather again – we had a brill day at Penistone Show , I’m afraid I was up against stiff competition & didn’t win with my delicious Lemon cake but coming 3rd. was a small bonus!
        Speak again Regards Heather Kennett

  7. Leah E
    September 11, 2012 at 2:10 pm (2 years ago)

    Just made this-delish! I added a little lemon juice to the cake mix and used the crunchy topping, nice and zingy! Off to feed the othe committee members with it later. Although I did think 30 pieces was ambitious I’ve gone for 15!

    Reply
  8. Joy
    November 3, 2012 at 7:57 am (2 years ago)

    Looks great-i love that book by mary berry!
    baking-joy.com

    Reply
    • EmmaMT from CakesBakesAndCookies.com
      November 3, 2012 at 12:03 pm (2 years ago)

      Mary Berry is my go to baker. I haven’t baked anything from any of her books that hasn’t turned out as it should and it always tastes deelish!

      Reply
      • Joy
        November 5, 2012 at 8:54 pm (2 years ago)

        It does…Mary Berry helped me get an A in my Food Technology exam at school! :-)

  9. trampstudent
    December 28, 2012 at 11:06 am (2 years ago)

    I’ve been using this recipe for a while now and everyone who tries it loves it. I repeatedly have to tell them it is really nothing to do with my skills, but Berry’s!

    Reply
  10. JoJo
    January 13, 2013 at 3:13 pm (2 years ago)

    Hi I love your website I am a totally novice baker just getting into it as a new mum. The cake went great but I really struggled with the lemon glaze and wondered if you had any tips? I followed the directions and it was so stiff and thick and nowhere near runny straight away. I had thoroughly juiced one lemon. As I had no more lemons I luckily had lemon extract and put 2 tsp of that in, still really stiff and by now I was onto the equivalent of juice of 3 lemons?? As I say I am a total novice so not really sure what to do, so fingers crossed and added some water and it seemed to go ok (still cooling not tasted yet!!) Just wondered if there was something really obvious I didn’t do as never iced before. Thank you :)

    Reply
    • EmmaMT from CakesBakesAndCookies.com
      January 14, 2013 at 10:00 am (2 years ago)

      Hello,

      It sounds to me like you did the right thing. The glaze should have the consistency of runny icing. As long as it is thin enough to seep into the cake I am sure it will work just fine. If it isn’t thin it will just sit on top of the cake which also tastes great.

      Hope that helps

      EmmaMT

      Reply
  11. why i am not skinny
    March 20, 2013 at 7:23 am (1 year ago)

    Love your blog! Just used this recipe to whip up a batch… and will be blogging the results shortly!
    Thanks

    Reply
    • EmmaMT from CakesBakesAndCookies.com
      March 21, 2013 at 11:52 pm (1 year ago)

      Thanks so much for the link, I’m most honoured. Your blog is fab.

      Spk soon

      EmmaMT

      Reply
  12. Helen
    July 1, 2013 at 2:31 pm (1 year ago)

    do I really need 17 pages printed …..come on please i’m cross now

    Reply
    • EmmaMT from CakesBakesAndCookies.com
      July 2, 2013 at 4:09 pm (1 year ago)

      It sounds like you have attempted to print the whole webpage including the comments. When you select print your printer will give you the option of how many pages you want to print. Just select as many as covers what you need next time and you shouldn’t have any problems. Also you can always press ‘Cancel’ on your printer if it’s printing things you didn’t want.

      Hope that helps

      EmmaMT

      Reply
  13. Maggie
    February 9, 2014 at 5:52 pm (7 months ago)

    I`ve made this lemon drizzle cake from Mary`s recipe so much that it`s forever imprinted in my brain!!! It`s always welcomed at my grandsons school fetes , bazaars etc. all praise to Mary, this cake is always the first to sell out .. I`ll keep doing it as long as they ask me too. I`m going to try it with the lemon glaze instead of the lemon/sugar topping next time …

    Reply
    • EmmaMT from CakesBakesAndCookies.com
      February 12, 2014 at 11:39 pm (7 months ago)

      I love this cake. In fact I love most of Mary Berry’s recipes. They are always so easy to use and follow and I don’t think I’ve ever had one flop! You’ll be making cakes for the fetes forever!

      EmmaMT

      Reply

2Pingbacks & Trackbacks on Mary Berry’s Lemon Drizzle traybake recipe

  1. [...] I baked some of Aunt Annie’s fruitcake yesterday, as well as a whole bunch of lemon drizzle cake, so we will have plenty of yummy treats on hand. I love making lemon drizzle – it’s one of my favourite’s!  I use Mary Berry’s method to make it. It’s super easy; just put everything in the bowl together and mix – never fails, yum! Here’s a link to the recipe. [...]

  2. […] massive Lemon traybake for 60 (Mary Berry Style) to cut up and […]

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