Mary Berry Elderflower and Lemon Traybake

There’s something about this traybake that feels like spring in sponge form. It’s light, bright, and quietly impressive—the sort of thing you pull out at a picnic and everyone thinks you’ve put in far more effort than you actually have.

I first made this for my mum’s garden birthday tea, trying to use up the last of a fancy elderflower cordial that had been skulking at the back of the fridge. Thought I’d be clever and ice it straight away—big mistake. The glaze melted right off the cake like it was making a run for it. Lesson learned.

Second go, I let it cool, added a bit of extra zest to the icing, and held my nerve on the mixing. Result? A soft, floral sponge with a lemony snap that’s now firmly in my “bring-to-everything” list.

WHY THIS ONE WORKS SO WELL

The flavour’s familiar, but the elderflower lifts it into something special. It’s lemon drizzle’s softer, sunnier cousin. The trick is in the balance—sharp citrus, delicate floral, and just enough sweetness from the glaze to pull it together.

Also worth noting: using fridge-cold baking spread instead of softened butter speeds things up without losing texture. The batter comes together fast, and the rise is spot on every time I’ve baked it.

INGREDIENTS + WHY THEY MATTER

Self-Raising Flour (225g) – Built-in lift means no fussing with extra leavening.
Baking Spread (225g, cold) – Straight from the fridge. No softening, no splitting. Whips up light and smooth.
Caster Sugar (225g) – Fine enough to dissolve quickly. Keeps the crumb delicate.
Lemon Zest (from 1 lemon) – Adds bright citrus depth. Don’t sub with juice—it’s not the same.
Elderflower Cordial (2 tbsp) – Brings a soft floral note that lingers beautifully.
Icing Sugar (200g) + Lemon Juice (3–4 tbsp) – Mixed into a sharp glaze that cuts through the sponge.

MAKING IT YOURS (WITHOUT RUINING IT)

No elderflower cordial? Orange blossom water works—but use just 1 tbsp, it’s stronger.
Want it sharper? Add lemon zest to the glaze too. I do this often.
Gluten-free version? I tested Doves Farm self-raising flour—it held up, but was a bit more fragile. Still worth it

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Icing melted and vanished	Cake was too warm	Let it cool completely first
Cake came out dense	Overmixed the batter	Mix just until smooth, then stop
Glaze too runny	Added all the lemon juice at once	Add slowly—stop when pourable

HOW TO MAKE MARY BERRY’S ELDERFLOWER AND LEMON TRAYBAKE

1. Prep the Tin
   Preheat oven to 180°C (160°C fan). Grease and line a 30x23cm traybake tin.
2. Mix the Batter
   In a large bowl, combine eggs, sugar, flour, baking spread, baking powder, lemon zest, and elderflower cordial. Whisk until light and smooth.
3. Bake
   Spoon into the tin, level the surface, and bake for 30–35 minutes. It should be lightly golden and spring back when pressed.
4. Cool
   Let the cake sit in the tin for 10 minutes, then lift onto a rack to cool completely.
5. Ice and Decorate
   Sift icing sugar into a bowl. Gradually add lemon juice until you’ve got a pourable glaze. Spread over the cooled cake and decorate with edible flowers or zest curls if using.

TIPS FROM MY KITCHEN

I don’t use a mixer—just a handheld whisk. It keeps me from overmixing.
I always zest the lemon directly over the bowl—the oils land in the batter.
I store leftover slices layered with baking paper so the glaze doesn’t stick.

STORAGE + SERVING

Keeps: 3–4 days in an airtight tin at room temp.
Freezes: Yes, preferably un-iced. Wrap slices well and defrost overnight.
Serve with: A mug of black tea or a chilled white wine if it’s sunny.

FREQUENTLY ASKED QUESTIONS

Q: Can I use butter instead of baking spread?
Yes—but make sure it’s soft. Cold butter won’t mix properly, and warm butter can split.

Q: Can I make this in cupcake cases?
You can—bake for 18–20 minutes. Keep an eye on them after 15.

Q: My icing soaked in—what went wrong?
It’s almost always a heat issue. The cake needs to be fully cool before you ice.

Try More Recipes:

• Mary Berry Lemon and Passion Fruit Traybake
• Mary Berry Lemon Drizzle Traybake
• Mary Berry Lemon Lime Traybake