less than 30 mins
30 mins to 1 hour
Makes 16 slices
I have been making lemon drizzle cake for as long as I can remember – since the 1960s at least! This is the recipe I am most asked for when stopped in the street, so here it is!
Equipment and preparation: for this recipe you will need a 30x23cm/12x9in tray bake or roasting tin.
By Mary Berry
baking spread, straight from the fridge, or butter at room temperature, plus extra for greasing
- 2 level tsp
- 4 free-range
- 4 tbsp
lemons, zest only
- 1 heaped tbsp very finely chopped lemon verbena (optional)
For the glaze
- 175g/6oz granulated
- 2 lemons, juice only
Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with baking spread and line the base with baking paper.
Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared tin and level the top.
Bake for 35–40 minutes until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake.
Meanwhile, make the glaze. Mix the granulated sugar with the lemon juice and stir to a runny consistency.
leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray.
Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve.
Tip 1: It is important to spoon the glaze on to the cake while it’s still warm so the lemon juice soaks in properly.
Tip 2: lemon balm works well as an alternative for lemon verbena if you can’t get hold of any, or you could use finely chopped lemon thyme leaves.
Tip 3: This traybake can be stored in an airtight container for 3–4 days and frozen for up to a month.