If you’ve been searching for a bright, flavourful bake that always turns out perfectly, this Easy Mary Berry Lemon Drizzle Traybake is the answer. Loved for its soft sponge and intense lemon flavour, this bake is ideal for afternoon tea, celebrations, or simple weekday treats. Using classic techniques inspired by Mary Berry’s timeless method, this version is simple enough for beginners while still delivering that signature zingy finish.
Why This Lemon Drizzle Traybake Works Every Time
This traybake stands out because it combines simplicity, reliability, and fresh citrus flavour. The method uses everyday ingredients, minimal equipment, and a one-bowl mixing technique.
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Ingredients You’ll Need
To make an authentic yet easy Mary Berry–style bake, you’ll need:
For the Sponge
- 225g self-raising flour
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- Finely grated zest of 2 lemons
- 2 tsp baking powder
For the Lemon Drizzle
- Juice of 2 lemons
- 175g granulated sugar
These simple ingredients work beautifully together, giving you a moist sponge with a crisp, sugary top—the hallmark of a classic Mary Berry lemon drizzle.
Step-by-Step: How to Make the Easy Mary Berry Lemon Drizzle Traybake
1. Preheat & Prep
Heat your oven to 160°C (fan) or 180°C (conventional). Line a rectangular traybake tin (approx. 30 × 23cm) with parchment paper.
A lined tin helps create straight edges and ensures the drizzle soaks in without sticking.
2. Mix the Sponge
Place butter, sugar, flour, baking powder, eggs, and lemon zest into a large mixing bowl.
Using an electric hand whisk, beat everything together until it forms a smooth, creamy batter. The all-in-one method is classic Mary Berry—fast and reliable.
3. Bake
Pour the mixture into the tray and smooth the top.
Bake for 35–40 minutes, or until golden and springy to the touch. A skewer inserted should come out clean.
4. Make the Drizzle
While the cake is baking, mix lemon juice and granulated sugar in a small bowl.
You don’t want the sugar to dissolve completely; the slight crunch gives the traybake its signature texture.
5. Drizzle & Cool
As soon as the cake leaves the oven, poke small holes across the top using a skewer. Slowly pour the lemon drizzle mixture over the warm sponge.
Allow it to cool completely in the tin so the syrup absorbs fully.
Tips for the Best Lemon Drizzle Traybake
Use Fresh Lemons
Bottled lemon juice won’t deliver the same brightness. Fresh lemons guarantee fragrance and acidity. According to culinary professionals at BBC Good Food, fresh citrus produces stronger flavour compounds than bottled alternatives, making your bake more aromatic and intense.
Don’t Overmix
The all-in-one method is quick, but overmixing can make the sponge tough. Mix just until combined.
Let It Cool in the Tin
This helps retain moisture and ensures the drizzle distributes evenly.
Cut Into Even Squares
Once cool, slice into 16–20 squares for parties, bake sales, or easy lunchbox treats.
Serving Suggestions
This Easy Mary Berry Lemon Drizzle Traybake pairs beautifully with afternoon tea, fresh fruit, or a spoonful of Greek yoghurt. For more ideas, explore the baking inspiration across Food Fables at: http://www.foodfables.co.uk/ where you can discover more delicious recipe pairings to enhance your dessert selection.
Storage & Freezing Tips
- Room Temperature: Keeps for 4–5 days in an airtight container.
- Freezing: Wrap individual squares in parchment and freeze for up to 3 months.
- Defrosting: Leave at room temperature for 1–2 hours.
The sugar crust may soften slightly after freezing, but the flavour stays perfectly bright and lemony.
Conclusion
This Easy Mary Berry Lemon Drizzle Traybake is proof that simple ingredients and classic techniques can create a show-stopping bake. With its soft sponge, crunchy glaze, and bold citrus flavour, it’s a recipe you’ll return to again and again. Perfect for beginners, busy bakers, and lemon lovers alike, this traybake delivers consistent results every time.
FAQs
1. Can I use limes instead of lemons?
Yes, you can substitute lemons with limes for a more tropical, tangy flavour. The texture will remain the same, but the flavour will be slightly sweeter and sharper.
2. Why did my lemon drizzle sink in the middle?
This usually happens when the oven door is opened too early or the batter was undermixed/overmixed. Always bake until the sponge springs back when touched.
3. Can I make this traybake gluten-free?
Yes—swap the flour for a gluten-free self-raising blend. Add 1 extra tablespoon of milk to avoid dryness.