Mary Berry Lemon Drizzle Traybake

Mary Berry’s Lemon Drizzle Traybake is made with baking spread or butter, caster sugar, self-raising flour, eggs, milk, lemon rind, and finely chopped lemon verbena. This delicious lemon drizzle traybake recipe creates a tasty dessert that takes about 50 minutes to prepare and can serve up to 16 people.

This Lemon Drizzle Traybake Recipe Is From Absolute Favourites Cookbook by Mary Berr

Mary Berry Lemon Drizzle Traybake Ingredients:

• 225g / 1 cup baking spread (straight from the fridge) or softened butter, plus extra for greasing
• 225g / 1 cup caster sugar
• 275g / 2 ¼ cups self-raising flour
• 2 tsp baking powder
• 4 large eggs
• 4 tbsp / ¼ cup milk
• Grated rind of 2 lemons
• 1 heaped tbsp very finely chopped lemon verbena (optional)

For the glaze

• 175g / ¾ cup granulated sugar
• Juice of 2 lemons

How To Make Mary Berry Lemon Drizzle Traybake?

1. Preheat and prepare the tin: Preheat your oven to 180°C (160°C fan) / 350°F (325°F fan). Grease and line a 30 × 23 cm (12 × 9 in) traybake or roasting tin with baking paper.
2. Make the batter: In a large bowl, measure all the cake ingredients (baking spread or butter, caster sugar, self-raising flour, baking powder, eggs, milk, lemon rind, and lemon verbena). Beat for about 2 minutes until the mixture is smooth and well combined. Pour the batter into the prepared tin and level the top with a spatula.
3. Bake the cake: Bake in the preheated oven for 35–40 minutes. The cake is ready when it has shrunk slightly from the sides of the tin and springs back when gently pressed in the center. Let it cool for 5 minutes in the tin, then transfer the cake (with the lining paper still attached) onto a wire rack set over a tray.
4. Prepare the glaze: While the cake is baking, mix the granulated sugar and lemon juice to make a runny glaze. Stir until the sugar is mostly dissolved.
5. Glaze the cake: While the cake is still warm, brush or spoon the lemon glaze evenly over the top. Let the glaze set before removing the lining paper. Once the cake has cooled and the glaze has set, cut it into slices and serve.

Recipe Tips:

• Use Fresh Lemons: Fresh lemons make the cake taste bright and tangy, so always use fresh ones for the best flavor.
• Room Temperature Ingredients: Let the eggs and margarine warm up to room temperature before mixing. This helps the batter mix smoothly and the cake bake evenly.
• Don’t Overmix the Batter: Only mix until everything is just combined. Mixing too much can make the cake heavy and not as soft.
• Check if the Cake is Done: Lightly press the center of the cake. If it springs back, it’s ready. If you bake it too long, the cake might become dry.
• Glaze While Warm: Pour the lemon glaze over the cake right after you take it out of the oven. This way, the glaze will soak in and keep the cake moist and flavorful.

What To Serve With Lemon Drizzle Traybake?

This Lemon Drizzle Traybake pairs well with a dollop of whipped cream, a scoop of vanilla ice cream, fresh berries, or a light fruit salad. It also can be served alongside a cup of tea, a glass of lemonade, a chilled fruit smoothie, or a light yogurt for a delicious afternoon treat.

How To Store Leftovers?

• Refrigerate: Let the leftover Lemon Drizzle Traybake cool to room temperature. Then, cover it tightly with plastic wrap or foil and store it in the refrigerator for up to 1 week.
• Freeze: After the traybake has cooled, wrap it well in plastic wrap and then in foil. It can be frozen for up to 3 months. To thaw, leave it in the refrigerator overnight before serving.

Mary Berry Lemon Drizzle Traybake Nutrition Facts

Serving Size: 1 piece (16 pieces per traybake)

• Calories: 240
• Total Fat: 10g
• Saturated Fat: 4g
• Cholesterol: 65mg
• Sodium: 150mg
• Potassium: 120mg
• Total Carbohydrate: 35g
• Dietary Fiber: 1g
• Sugars: 22g
• Protein: 3g

More Mary Berry Recipe:

• Mary Berry Chocolate Chip Traybake
• Mary Berry Lemon Lime Traybake
• Mary Berry Lemon Lime Traybake