Mary Berry Lemon Drizzle Traybake

The thing about a lemon drizzle is: when it’s good, it’s really good. Crisp top, soft sponge, that syrupy zing when you take a bite and it almost makes your jaw twinge—in the best way.

I first made Mary Berry’s lemon drizzle traybake when I had lemons to use up and not much else in the fridge. I skipped the lemon verbena because I didn’t have any, used baking spread straight from the fridge, and hoped for the best. The first go? Not bad, but I overbaked it slightly and the glaze didn’t soak in—it just sat there, grainy and sad.

Second time around, I got the bake time right, poured the glaze while the cake was still hot, and suddenly I got it. This bake isn’t just reliable—it’s genuinely joyful.

WHY THIS ONE WORKS SO WELL

Lemon drizzle is all about timing and texture—and this version gets both spot on.

The self-raising flour and baking powder give you a soft, airy sponge. Baking spread (yes, even straight from the fridge) helps the batter come together quickly without needing creaming. But the real star? The hot sponge meets cold glaze trick. That’s what gives you that sweet-sharp bite and keeps the whole traybake moist for days.

Optional lemon verbena adds a little herbal twist, but the core recipe stands strong without it.

INGREDIENTS + WHY THEY MATTER

Baking Spread or Butter (225g) – Straight from the fridge is fine. No softening needed.
Caster Sugar (225g) – Keeps the crumb light and lets the lemon sing.
Self-Raising Flour (275g) – For height and a soft bite.
Baking Powder (2 tsp) – Just enough lift to keep it from feeling heavy.
Eggs (4 large) – Room temperature blends best.
Milk (4 tbsp) – Loosens the batter for that pourable texture.
Lemon Zest (from 2 lemons) – Gives depth to the sponge.
Lemon Verbena (1 tbsp, optional) – Adds a fresh, botanical layer.
Granulated Sugar + Lemon Juice (for glaze) – Classic drizzle combo—don’t swap or skip.

MAKING IT YOURS (WITHOUT RUINING IT)

No lemon verbena? Totally optional. I’ve made it both ways—delicious either way.
Want it tangier? Add the zest of a third lemon to the glaze. It gives a stronger finish.
Need it dairy-free? I tested with Flora Plant spread and oat milk—came out just as light.

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

What Went Wrong	Why It Happens	How to Fix It
Glaze didn’t soak in	Cake wasn’t warm enough	Pour the glaze on 5 minutes after baking
Sponge turned dense	Overmixed the batter	Beat until just smooth—don’t overdo it
Edges too dry	Baked too long	Check at 30 mins—pull when springy

HOW TO MAKE MARY BERRY’S LEMON DRIZZLE TRAYBAKE

1. Preheat the Oven
   Set to 180°C (160°C fan). Grease and line a 30x23cm traybake tin with baking paper.
2. Mix the Batter
   Add all sponge ingredients—baking spread, sugar, flour, baking powder, eggs, milk, lemon zest, and lemon verbena (if using)—into a bowl. Beat for about 2 minutes until smooth.
3. Bake
   Pour into the tin and level the top. Bake for 35–40 minutes until golden and springy.
4. Glaze While Warm
   Let the cake cool for 5 minutes in the tin. Mix lemon juice and granulated sugar for the glaze. Spoon or brush it over the warm cake and let it soak in.
5. Cool and Slice
   Once glaze is set and cake is cool, lift out, peel off paper, and cut into squares.

TIPS FROM MY KITCHEN

If I’m glazing the cake, I poke tiny holes in the sponge with a skewer—it soaks up better.
Don’t walk away in the last 5 minutes of baking—it goes from golden to dry quickly.
I keep extra lemon zest in the freezer—handy for last-minute bakes like this.

STORAGE + SERVING

Keeps: 4–5 days in an airtight tin
Freezes: Yes—freeze whole or in slices, glaze and all
Serve with: Hot tea, vanilla yogurt, or just straight off the board with your fingers

FREQUENTLY ASKED QUESTIONS

Q: Can I skip the glaze?
Technically yes—but don’t. It makes the cake. Skip it and you lose the whole drizzle effect.

Q: Can I use bottled lemon juice?
I wouldn’t. It’s too sharp and doesn’t give the same fragrance.

Q: Can I make this in muffin tins?
Absolutely—just reduce bake time to about 20 minutes and keep an eye on them.

Try More Recipes:

• Mary Berry Lemon Tart With Lemon Passion Fruit Curd
• Mary Berry Lemon Yoghurt Cake
• Mary Berry Stuffed Chicken Thighs With Lemon Sauce