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.
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!
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
Pre-heat the oven to 160ºC/ Fan 140ºC / Gas 3. Grease a 30 x 23cm traybake tin then line with baking parchment.
Measure all the ingredients for the traybake
Place it all in a bowl and beat until well blended.
Let Darcey help!
Turn the mixture in to the prepared tin and level the top with a spatula.
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.
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.
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.
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
the best cake ever you have to try it i recommend adding orange zest and juice as well
Oooooooh lovely idea!
my mouth is watering! I think you need to bite the bullet and enter the ‘Bake Off’ this year Emma… go on, do it!
He he he he!
can I use oil instead of butter for lemon drizzle cake
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.
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?
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 email@example.com
Yummy! I love it thanks soooo much
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!!!
Sounds absolutely amazing!!! I’m hungry now!
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
Ooooooo!!! Good luck. Where is the competition? Let me know how you get on. I’ve got everything crossed for you.
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
THIIRD!!! That’s fantastic! Well done.
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!
I agree, 15 big slices of cake is always better than 30 small ones!
So glad you liked the cake.
Looks great-i love that book by mary berry!
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!
It does…Mary Berry helped me get an A in my Food Technology exam at school! 🙂
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!
I know. Mary Berry rocks!!
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 🙂
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
Love your blog! Just used this recipe to whip up a batch… and will be blogging the results shortly!
Thanks so much for the link, I’m most honoured. Your blog is fab.
[…] 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. […]
do I really need 17 pages printed …..come on please i’m cross now
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
[…] massive Lemon traybake for 60 (Mary Berry Style) to cut up and […]
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 …
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!
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