Lemon drizzle tray bake cake has been a top party favourite since the 1960’s. It is always delicious, moist and crunchy. The cake needs to be still warm when the topping is added so that it absorbs the lemon syrup easily, leaving the sugar on top. Remember to allow the cake to cool a little though – if it is too hot the syrup will tend to run straight through.
If you prefer you can also make this as a cake – see Mary Berry’s lemon drizzle cake recipe.
10 minutes
35–40 minutes
Makes 30 squares
Vegetarian
By Mary BerryFrom Saturday Kitchen
Ingredients
- butter, softened 225g (8 oz)
- caster sugar 225g (8 oz)
- self-raising flour 275g (10 oz)
- baking powder 2 teaspoons
- eggs 4
- milk 4 tablespoons
- finely grated lemon rind from 2 lemons
For the crunchy topping
- granulated sugar 175g (6 oz)
- lemon juice juice of 2 lemons
Prepare the Tin and Oven
Cut a sheet of baking parchment to fit the base and sides of a traybake tin (30 x 23 x 4 cm). Grease the tin, then line it with the parchment, pressing it neatly into the corners. Preheat your oven to 160°C/325°F/Gas 3.
Mix the Batter
Place all cake ingredients into a mixing bowl. Beat with an electric mixer for about 2 minutes until smooth and well blended. Scrape down the sides with a spatula to ensure all the mixture is used.
Bake the Cake
Pour the batter into the prepared traybake tin. Gently level the top with the back of your spatula. Bake in the centre of the oven for 35–40 minutes, or until the cake springs back when lightly pressed and starts to pull away from the sides.
Cool and Remove
Let the tray bake cool in the tin for a few minutes. Lift it out, still in the lining paper, then carefully remove the paper and transfer the cake to a wire rack set over a tray to catch any drips.
Add the Crunchy Lemon Topping
Mix the lemon juice and granulated sugar in a small bowl to create a runny syrup. Spoon this evenly over the warm cake so it soaks in, leaving a sparkling, crunchy topping as it cools. Once cold, cut into 30 squares and enjoy.
Recipe Tips for the best lemon drizzle tray bake
Tip 1: It is important to spoon the lemon drizzle 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: Mary’s lemon drizzle cake can be stored in an airtight container for 3–4 days and frozen for up to a month.
What can you serve with lemon drizzle tray bakes
- Fresh raspberries – Their tartness and vibrant colour contrast beautifully with the sweet, zesty cake.
- Greek yoghurt – Adds a creamy, tangy counterpoint and balances the lemon drizzle’s sweetness.
- Earl Grey tea – The subtle bergamot notes pair elegantly with the cake’s citrus flavours.
- Lemon curd – For an extra burst of tangy lemon, spread a little on each square.
Nutri-score Health Check
This score is automatically calculated from the ingredients and serves as a guideline only. The tray bake features butter and sugar for a rich, moist crumb and crunchy topping, balanced by the natural vitamin C from lemon juice and lemon zest.
- Lemon juice and lemon zest add natural flavour and vitamin C
- Eggs provide protein and essential nutrients
- Butter and sugar contribute to higher saturated fat and sugar content
- Self-raising flour is lower in fibre compared to wholegrain flours
