Mary Berry’s Luscious Lemon Drizzle Traybake – This bright, zesty lemon traybake is seriously delicious, with a shimmering sugar-glaze that makes your taste buds dance with joy. Want this recipe delivered straight to your inbox? Subscribe now for more mouthwatering treats! 📧
Overview of Recipe Content
This traybake is perfect for teatime treats, casual get‑togethers, or as a sunny weekend bake. You’ll love its tangy lemon flavor, melt‑in‑your‑mouth soft texture, and crystal‑sweet topping. It’s light on cocoa but heavy on sunshine—balanced with a sprinkle of sweetness and a dash of lemony fluff.
Why you’ll adore it:
- Tart yet sweet (hello, lemon-loving hearts!💛)
- Simple, comforting and straightforward—no fancy techniques
- Great for sharing, gifting, or savoring slice by slice
Ingredients:
- 225 g softened butter (or 70%+ baking spread), plus extra for greasing
- 225 g caster sugar
- 275 g self‑raising flour
- 1 tsp baking powder
- 4 large eggs
- 60 ml milk
- Zest of 2 lemons
- Juice from 2 lemons
- 175 g granulated sugar
Tools needed:
- 20 × 30 cm (8 × 12 in) traybake tin
- Electric mixer (or strong arm and wooden spoon!)
- Zester, bowls, spatula
Suggested substitutions & additions:
- Swap half the butter for yogurt for a tangier crumb
- Add 1 tsp poppy seeds for a Lemon & Poppy twist
- Replace milk with buttermilk for extra tenderness
How to Make Mary Berry’s Luscious Lemon Drizzle Traybake
- Preheat your oven to 180 °C / 350 °F / Gas 4, and grease your tin well.
- Cream butter and caster sugar together until pale and fluffy. Picture that lovely, light-yellow cloud!
- Beat in the eggs one at a time, adding a spoonful of flour if it looks like it might curdle.
- Sift flour and baking powder, fold gently with milk and lemon zest until just combined.
- Spread mixture into the tray, smoothing the top with a spatula.
- Bake for 25–30 minutes, or until a skewer comes out nearly clean.
- Combine lemon juice and granulated sugar in a bowl.
- While the cake’s still warm, poke holes with a skewer and pour over the syrup, letting it sink in.
- Leave to cool in the tin. Slice and enjoy once cooled (or a warm spoonful makes a lovely indulgence!).
As it comes out, your kitchen will fill with that fresh, citrusy scent—like spring in a tray!
What to Serve with Mary Berry’s Luscious Lemon Drizzle Traybake
- A dollop of softly whipped cream or a scoop of vanilla ice cream
- A pot of Earl Grey or fragrant green tea
- Fresh berries (like raspberries or strawberries) for a color pop
- Simply dust with powdered sugar and serve on a pretty plate!
Tips for Making It Perfect
- Avoid over‑mixing once the flour goes in—gentle folding keeps it light.
- Room‑temperature eggs whisk in easier and help the cake rise nicely.
- Don’t skip the holes! Those let the drizzle sip into every crumb.
- Make ahead—you can bake a day earlier and reheat briefly before serving.
Storage Instructions
- Store in an airtight container at room temperature for up to 3 days.
- Freeze cut slices in a sealed bag for up to one month. Thaw at room temperature.
- Reheat gently in a low oven (~140 °C/275 °F) for a minute if you like it warm.
General Information
Lemon traybakes are staples in British baking, thanks to their simplicity and fresh flavor. Mary Berry’s addition of a sugar‑lemon glaze gives it that signature shine and tang. It’s ideal any time you need a quick, cheerful bake—think school projects, afternoon snacks, or a tea‑time treat.
Frequently Asked Questions
Q: Can I use plain flour instead of self‑raising?
Yes—just add 2 tsp baking powder to the plain flour.
Q: My drizzle went soggy—help!
Leave the traybake to cool completely before slicing. This helps the sugar harden just a little for that shiny, textured top.
Q: Can it be gluten‑free?
Absolutely: swap self‑raising flour for a 1:1 gluten‑free blend and use gluten‑free baking powder.
Q: Moist or dry traybake?
It should be moist yet springy—avoid overbaking.
Conclusion
Mary Berry’s Luscious Lemon Drizzle Traybake is a gloriously zesty, sunny treat that’s sure to bring bright smiles. If you love lemon, also try these:
I can’t wait to hear your thoughts—leave a comment or tag your slice on Pinterest or Instagram @poulefrecipe 🍋💛
Interactive Elements
I’d love your feedback—drop a review or share your photos on Pinterest! Tag your post with #PoulefLemonTraybake or visit my Pinterest board: https://www.pinterest.com/poulefrecipe/
Nutritional Information
Approximate per 12 slices:
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Carbohydrates | 35 g |
| Fat | 18 g |
| Saturated Fat | 11 g |
| Sugar | 22 g |
| Protein | 4 g |
| Fiber | 1 g |
| Sodium | 150 mg |
Mary Berry’s Luscious Lemon Drizzle Traybake
- Total Time: 40 mins
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Bright, tangy lemon traybake drizzled with lemon syrup—simple, joyful, and fully shareable.
Ingredients
225 g softened butter
225 g caster sugar
275 g self‑raising flour
1 tsp baking powder
4 large eggs
60 ml milk
Zest of 2 lemons
Juice from 2 lemons
175 g granulated sugar
Instructions
1. Preheat oven to 180 °C
2. Cream butter and sugar
3. Beat in eggs, adding flour if curdling
4. Fold in flour, baking powder, milk and zest
5. Bake for 25–30 min
6. Make drizzle and pour over warm cake
7. Cool, slice, and serve
Notes
Use room‑temperature eggs for best texture.
Poke holes before adding syrup for maximum soak.
Store airtight for 3 days or freeze slices.
Add poppy seeds for variation.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Bake
- Cuisine: British
Nutrition
- Serving Size: 1 slice (approx)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
