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