Mary Berry’s Lemon Drizzle Traybake recipe offers a wonderful blend of tangy lemon and sweet, moist cake, making it a favorite for all occasions. Whether you’re hosting a special event, gathering for a family dinner, or simply looking for a delightful dessert to brighten your day, this traybake fits the bill perfectly.
Serving 6-8 people, it can be whipped up in just under an hour, making it a convenient choice for those times when you want something both delicious and straightforward.
Through this article, I’ll guide you through each step to create Mary Berry’s iconic Lemon Drizzle Traybake, sharing valuable tips to ensure your dessert turns out perfectly every time.
What is Mary Berry Lemon Drizzle Traybake?
The Mary Berry Lemon Drizzle Traybake is a quintessential British dessert featuring a soft, moist lemon-flavored sponge cake, generously topped with a sweet and tangy lemon glaze. This delightful confection perfectly balances the zest of lemons with the sweetness of sugar to create a refreshing treat.
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Why You’ll Love This Recipe
- Simple Ingredients: Utilizes everyday ingredients to create a dessert that feels special without the need for complex shopping trips.
- Easy to Make: With straightforward instructions, this recipe is accessible to bakers of all skill levels.
- Perfectly Moist: The lemon drizzle ensures the cake remains succulent and full of flavor.
- Versatile: Ideal for any occasion, from casual gatherings to more formal celebrations.
Ingredients Needed to Make Mary Berry Lemon Drizzle Traybake
For the Cake:
- 225g (8 oz) Unsalted Butter, softened (also approximately 0.5 lbs)
- 225g (8 oz) Caster Sugar (also approximately 0.5 lbs)
- 275g (9.7 oz) Self-Raising Flour (also approximately 0.6 lbs)
- 4 Large Eggs
- 4 tablespoons Milk
- Finely grated zest of 2 Lemons
For the Lemon Drizzle Topping:
- 175g (6.2 oz) Granulated Sugar (also approximately 0.4 lbs)
- Juice of 2 Lemons
Instructions to Make Mary Berry Lemon Drizzle Traybake
Step 1: Preparation:
- Preheat the Oven: Begin by preheating your oven to 180°C (350°F, gas mark 4). This ensures a uniform baking environment for your traybake.
- Prepare the Baking Tray: Line a 12 x 9-inch (30 x 23 cm) traybake or roasting tin with parchment paper, ensuring it’s properly secured to avoid any batter escaping.
Step 2: Making the Cake Batter:
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and caster sugar until pale and fluffy. This introduces air into the mix, contributing to the cake’s light texture.
- Add Eggs: Beat in the eggs one at a time, adding a spoonful of flour with each to prevent the mixture from curdling.
- Incorporate Dry Ingredients: Gently fold in the remaining flour, along with the milk and lemon zest, until the mixture is smooth.
- Bake: Pour the batter into the prepared tin, smoothing the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until golden and a skewer inserted into the center comes out clean.
Step 3: Adding the Lemon Drizzle:
- Mix Sugar and Lemon Juice: While the cake is baking, mix together the granulated sugar and lemon juice to create the drizzle.
- Drizzle Over Hot Cake: As soon as the cake is out of the oven, evenly spoon the lemon mixture over the top, allowing it to soak into the cake and form a lovely, crisp topping as it cools.
Step 4: Cooling:
- Let It Cool: Leave the cake in the tin until completely cool. The lemon drizzle will set to form a slightly crunchy topping.
What Do I Serve With Mary Berry Lemon Drizzle Traybake?
- Tea or Coffee: A classic pairing, the zesty flavor of the cake is beautifully complemented by a hot cup of tea or coffee.
- Fresh Berries: Serve with a side of fresh berries for an added burst of sweetness and color.
- Whipped Cream: A dollop of lightly whipped cream can add a luxurious touch for those seeking extra indulgence.
- Lemon Curd: Enhance the lemony flavor by serving each slice with a spoonful of lemon curd.
Pro Tips to Make Perfect Mary Berry Lemon Drizzle Traybake
- Ensure Ingredients Are at Room Temperature: This aids in achieving a smoother batter and a more evenly baked cake.
- Do Not Overmix: Mix the batter just until the ingredients are combined to keep the cake light and airy.
- Evenly Spread the Batter: This ensures uniform baking and a flat surface for the drizzle.
- Poke Holes in the Cake: Before adding the drizzle, gently poke holes in the cake with a skewer to help the lemon syrup penetrate more deeply.
- Weigh Your Ingredients: For accuracy, weigh your ingredients instead of measuring by volume. This ensures consistency and the perfect texture every time.
- Use Real Lemon Zest and Juice: The flavor of real lemons cannot be matched by artificial flavors. Use fresh lemons for both the zest and juice to get that vibrant lemon taste.
- Test for Doneness: Use a toothpick or skewer to test if the cake is done. It should come out clean or with just a few crumbs clinging to it. Overbaking can dry out the cake.
Variations of Mary Berry Lemon Drizzle Traybake
- Add Poppy Seeds: Incorporate 2 tablespoons of poppy seeds into the batter for a slight crunch and visual appeal.
- Lime Drizzle: Substitute lime for lemon in both the cake and drizzle for a tropical twist.
- Orange Drizzle: For a sweeter version, use orange zest and juice instead of lemon.
- Incorporate Almonds: Mix ground almonds into the batter to add a nutty flavor and extra moistness to the cake.
- Herbal Twist: Add finely chopped fresh rosemary or thyme to the batter for an aromatic twist that complements the lemon flavor beautifully.
- Berry Explosion: Fold in fresh or frozen berries such as raspberries or blueberries into the batter before baking for bursts of fruity flavor.
How do I Store Mary Berry Lemon Drizzle Traybake Leftovers?
To ensure your Mary Berry Lemon Drizzle Traybake remains as delicious as the day it was made, follow these storage tips:
- Cool Completely: Allow the cake to cool to room temperature before storing. This prevents moisture build-up which can make the cake soggy.
- Airtight Container: Place the cooled cake in an airtight container. This keeps the cake moist and protects it from absorbing odors from the fridge or pantry.
- Refrigerate or Keep at Room Temperature: If you plan to eat the cake within 3 days, storing it at room temperature is fine. For longer storage, up to a week, refrigerate it.
- Separate Layers: If you need to stack slices, place a piece of parchment paper or wax paper between them to prevent sticking.
How do I Reheat Mary Berry Lemon Drizzle Traybake Leftovers?
If you prefer to enjoy your lemon drizzle traybake slightly warmed, here’s how to do it:
- Oven Method: Preheat your oven to 150°C (300°F). Place the cake slice on a baking sheet and heat for about 5 minutes. This method helps to evenly warm the cake without drying it out.
- Microwave Method: For a quick warm-up, place a slice on a microwave-safe plate and heat on medium power for 10-15 seconds. Be careful not to overheat, as this can dry out the cake.
Nutrition value (per serving)
- Calories: 350 kcal
- Fat: 16g (Saturated Fat: 9g)
- Carbohydrates: 49g (Sugar: 34g)
- Protein: 4g
- Sodium: 150mg
- Cholesterol: 100mg
- Fiber: 1g
FAQs
Can I Make Mary Berry Lemon Drizzle Traybake Gluten-Free?
Yes, you can easily make this Lemon Drizzle Traybake gluten-free by substituting the self-raising flour for a gluten-free self-raising flour blend. Be sure to mix well to ensure the gluten-free flour is fully incorporated into the batter. Also, check that your baking powder is gluten-free if your flour blend doesn’t include it.
How Long Does Lemon Drizzle Cake Last?
Lemon Drizzle Cake can last up to 3 days at room temperature when stored properly in an airtight container. If refrigerated, it can last up to a week. Ensure the cake is completely cool before storing it to prevent condensation from softening the crisp lemon topping.
Why Did My Lemon Drizzle Cake Sink in the Middle?
A Lemon Drizzle Cake may sink in the middle for several reasons, such as opening the oven door too early, using expired baking powder, or over-mixing the batter. To prevent this, make sure to measure your ingredients accurately, avoid opening the oven door within the first half of baking, and mix the batter until just combined. Also, ensure your oven is properly preheated before baking the cake.
Can I Use Bottled Lemon Juice Instead of Fresh for the Drizzle?
While fresh lemon juice is recommended for its bright, natural flavor, you can use bottled lemon juice in a pinch. However, be mindful that bottled juice may lack the freshness and zest of freshly squeezed lemons, which could slightly alter the taste of your drizzle. If using bottled, choose a high-quality, pure lemon juice for the best result.
What Can I Use If I Don’t Have Caster Sugar for the Cake?
If you don’t have caster sugar, you can substitute it with granulated sugar by grinding it in a food processor for a few seconds to make the granules finer, which is closer to the texture of caster sugar. However, do not over-process it into powder. Alternatively, you can use superfine sugar as a direct replacement without needing to alter it.
Final Words
Mary Berry’s Lemon Drizzle Traybake is a testament to the beauty of simple baking, delivering a dessert that’s as delightful to make as it is to eat. With its moist sponge, tangy sweetness, and irresistible lemony scent, this traybake is sure to become a cherished recipe in your collection, perfect for sharing with loved ones at any gathering.
