There’s something wonderfully nostalgic about a lemon drizzle cake, and Mary Berry’s recipe captures that sunshine-on-a-plate feeling we all crave—especially when paired with a hot cuppa on a breezy afternoon. This lemon drizzle traybake is not only easy and reliable, but it also bursts with fresh lemon flavor and a perfectly crisp sugary topping that’ll have your fork diving back in for more.
🍋 If you’re here for a no-fail bake that brings smiles every single time—thank you for stopping by! This one’s special. Be sure to subscribe to my email list for more feel-good, bake-it-again recipes like this.
Overview of Recipe Content
What Is Lemon Drizzle Traybake?
This is a quintessential British bake that brings tangy lemon zest together with a tender sponge cake and a crackly lemon-sugar glaze. It’s baked in a tray and cut into easy squares—ideal for tea parties, potlucks, or weekday indulgence.
Why You’ll Love It:
- Quick & simple to prepare—no fancy techniques needed.
- Moist and fluffy, with an unbeatable lemon zing.
- Travels well and keeps beautifully.
- Feels like sunshine in dessert form!
What It Tastes Like:
Bright, citrusy, sweet, and buttery—like biting into a lemon cloud with a whisper of crunch from that signature glaze.
Health/Nutritional Angle:
While not “light,” it’s portionable, and the lemon adds a dose of vitamin C and brightness without relying on artificial flavors.
Ingredients:
- 225g butter (softened) or vegetable spread (at least 70% fat), plus extra for greasing
- 225g caster sugar
- 275g self-raising flour
- 1 tsp baking powder
- 4 large eggs
- 4 tbsp milk
- Zest of 2 lemons
For the glaze:
- Juice of 2 lemons
- 175g granulated sugar
Tools Needed:
- Mixing bowls
- Electric hand mixer (or a wooden spoon and muscle!)
- Zester
- 9×13-inch traybake tin
- Parchment paper
- Skewer or toothpick
Suggested Substitutions:
- Butter: You can use margarine or dairy-free spread with 70% fat.
- Gluten-free: Use a self-raising gluten-free flour blend.
- Extra lemony: Add a teaspoon of lemon extract for a bolder citrus hit.
- Add-ins: A handful of poppy seeds for texture or a light lemon icing drizzle for decoration.
How to Make Mary Berry’s Lemon Drizzle Traybake
- Preheat your oven to 180°C (160°C fan) / 350°F. Grease your traybake tin and line with parchment.
- Cream the butter and sugar until pale and fluffy. This sets the stage for that soft crumb!
- Add eggs one at a time, beating well between each addition.
- Fold in the flour, baking powder, lemon zest, and milk until combined. Try not to overmix.
- Spoon into the tin, smoothing the top.
- Bake for 35–40 minutes, or until golden and a skewer comes out clean.
- Mix lemon juice with granulated sugar just before the cake comes out of the oven.
- While still hot, poke holes all over the cake with a skewer and spoon the glaze on top. Let it soak and set into that irresistible, sugary crunch!
What to Serve with Lemon Drizzle Traybake
- A warm pot of Earl Grey or chamomile tea
- Fresh berries or a dollop of whipped cream
- For brunch: pair it with a savory quiche like my Spinach and Feta Crustless Quiche
- Or follow it up with a chilled Homemade Strawberry Lemonade on Pinterest: poulefrecipe
Tips for Making It Perfect
- Don’t skip zesting: The lemon zest is where all the aroma lives!
- Use room-temperature ingredients to prevent curdling.
- Don’t overbake—check with a skewer around 35 minutes.
- Glaze timing is key: pour it while the cake is warm so it absorbs just right.
Storage Instructions
- Store: Keep in an airtight container for up to 4 days at room temperature.
- Freeze: Slice and wrap each piece individually. Freeze for up to 2 months.
- Reheat: Let thaw and microwave for 10 seconds if you want it warm again.
General Information
Lemon drizzle cake is one of those iconic British treats that’s as much about nostalgia as it is about flavor. Mary Berry popularized this traybake style—making it weeknight and lunchbox-friendly.
Great year-round, but it shines in spring and summer. It’s like the edible equivalent of a sunbeam.
Frequently Asked Questions
Can I use plain flour instead of self-raising?
Yes, add 2 tsp baking powder per 275g of plain flour.
Can I double this recipe?
Yes! Just use two trays or one large sheet pan and increase baking time.
Why is my cake dense?
Overmixing or not creaming the butter/sugar long enough can weigh it down.
What if I want less sugar?
You can reduce both sugars by 25g, but it may affect texture.
Can I make this dairy-free?
Absolutely! Use a vegan spread and plant-based milk.
Conclusion
Mary Berry’s Lemon Drizzle Traybake is one of those reliable, feel-good bakes that earns applause every time. It’s sweet, zesty, and perfect for both casual days and special gatherings.
If you’re loving this citrus-forward bake, check out:
Happy baking, friend! 🍋 Let me know how it turns out for you—I love hearing your stories.
Interactive Elements
Tried it? Leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating below!
📸 Share your traybake masterpiece on Pinterest or tag me @poulefrecipe!
Nutritional Information
| Nutrient | Amount (per serving) |
|---|---|
| Calories | ~280 kcal |
| Protein | 4g |
| Carbohydrates | 38g |
| Sugar | 24g |
| Fat | 12g |
| Saturated Fat | 7g |
| Fiber | 1g |
| Sodium | 80mg |
Mary Berry’s Irresistible Lemon Drizzle Traybake (You’ll Crave Every Crumb)
- Total Time: 55M
- Yield: 16 squares 1x
- Diet: Vegetarian
Description
A bright, tangy traybake that’s tender, sweet, and glazed with lemony crunch—Mary Berry’s Lemon Drizzle is a crowd-pleaser and afternoon tea favorite.
Ingredients
225g butter (softened) or vegetable spread (70% fat)
225g caster sugar
275g self-raising flour
1 tsp baking powder
4 large eggs
4 tbsp milk
Zest of 2 lemons
Juice of 2 lemons
175g granulated sugar
Instructions
1. Preheat oven to 180°C/350°F and line a traybake tin with parchment paper.
2. Cream butter and caster sugar in a bowl until pale and fluffy.
3. Beat in the eggs one at a time, mixing well after each addition.
4. Gently fold in self-raising flour, baking powder, lemon zest, and milk until combined.
5. Pour mixture into the tray and smooth the top evenly.
6. Bake for 35–40 minutes or until golden and a skewer comes out clean.
7. Meanwhile, mix lemon juice with granulated sugar to make the glaze.
8. Once cake is out of oven, poke holes across surface and pour over the glaze.
9. Allow to cool in the tin before cutting into squares.
Notes
Use room-temperature butter and eggs for a better rise.
Pour the glaze while the cake is hot for maximum absorption.
Store in an airtight container for up to 4 days.
- Prep Time: 15M
- Cook Time: 40M
- Category: Dessert, Cake
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
