Mary Berry Lemon Drizzle Traybake Recipe

This classic lemon drizzle traybake is a soft, buttery sponge soaked with a sharp, sugary lemon syrup that turns the top lightly crisp and the crumb beautifully moist. The flavour is bright and zesty without being sour, and it slices neatly into generous squares for sharing. It’s an easy, beginner-friendly bake with simple mixing and a reliable rise. Total time is about 1 hour 10 minutes, including cooling before slicing.

Ingredients

For the traybake sponge

225g unsalted butter, softened (plus extra for greasing)
225g caster sugar
4 large eggs
225g self-raising flour
2 tsp baking powder
2 tbsp milk
Zest of 2 unwaxed lemons
Baking parchment (to line the tin)

For the lemon drizzle

175g granulated sugar
Juice of 2 lemons (about 6–8 tbsp)

Optional lemon icing (for a softer finish)

150g icing sugar, sifted
2–3 tbsp lemon juice (add gradually)
Extra lemon zest, to finish (optional)

How to Make Lemon Drizzle Traybake

Oven preparation

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Set a shelf in the middle so the sponge bakes evenly.
Line the tin: Grease a 23 x 30cm traybake tin and line it with baking parchment, leaving a little overhang to lift the cake out later.

Mixing the sponge

Cream butter and sugar: Beat the softened butter and caster sugar until very light and fluffy. This builds air for a tender sponge.
Add the eggs: Beat in the eggs one at a time, mixing well after each. If it starts to look split, add 1 tablespoon of the flour and continue.
Fold in the dry ingredients: Add the self-raising flour and baking powder and fold gently until almost combined.
Finish the batter: Fold in the lemon zest and milk. Stop mixing as soon as the batter is smooth and evenly blended.

Baking

Fill the tin: Spoon the batter into the lined tin and level the surface with a spatula.
Bake: Bake for 30–35 minutes, until golden, springy to the touch, and a skewer comes out clean from the centre.

Cooling and drizzling

Make the drizzle: While the cake bakes, stir together the granulated sugar and lemon juice. The sugar will not fully dissolve and that’s exactly what you want for the classic crunch.
Prick the sponge: As soon as the cake comes out of the oven, leave it in the tin and prick it all over with a skewer.
Drizzle while warm: Spoon the lemon mixture evenly over the warm cake, taking your time so it soaks in rather than pooling in one spot.

Assembling and slicing

Cool completely: Let the traybake cool fully in the tin so the drizzle sets and the crumb firms up for neat slices.
Optional icing: If you’d like a softer, glazed finish, mix icing sugar with lemon juice to a thick, pourable consistency and drizzle over the cooled cake. Finish with extra zest if you like.
Slice and serve: Lift out using the parchment overhang, then cut into 16 squares (or smaller pieces for a party tray).

Tips

Why did my traybake turn out dry?

Dry lemon drizzle cake is usually overbaking or slightly too much flour. Check at 30 minutes, and take it out as soon as a skewer comes out clean. Also spoon flour into the measuring container (or weigh it) rather than scooping, which packs in extra.

How do I get the classic crisp drizzle topping?

Use granulated sugar and drizzle while the cake is still warm. The heat helps the syrup soak in, while the undissolved sugar sets into that signature crackly top as it cools.

What should I do if the middle sinks?

A sinking centre is most often underbaking or overmixing once the flour goes in. Bake until the centre is springy, and fold the flour in gently so you keep the air you whipped into the butter and sugar.

How can I make the lemon flavour stronger without making it sour?

Add extra lemon zest rather than extra juice. Zest brings fragrance and flavour without thinning the batter or throwing off the sweetness balance.

Serving Suggestions

Serve slightly warm with a spoon of crème fraîche or Greek yogurt.
Pair with fresh berries for a brighter, summery plate.
Cut into small squares for afternoon tea or bake sales.
Dress it up with a thin lemon icing and a pinch of extra zest.

Storage

Room temperature

Store in an airtight container for up to 4 days. If your kitchen is warm, keep it in the coolest spot and avoid direct sunlight so the drizzle stays crisp.

Refrigerator

You can refrigerate it for up to 6 days, especially if you’ve added the optional icing. Bring slices to room temperature before serving for the best texture.

Freezing

Freeze un-iced squares for up to 3 months. Wrap individually, then place in a freezer bag or container. Defrost at room temperature (still wrapped to prevent drying), then add icing if you want a freshly finished look.

Nutrition

Per serving (1 of 16 squares, approximate):

Calories: 270 kcal
Carbohydrates: 34 g
Protein: 3 g
Fat: 13 g
Saturated Fat: 8 g
Sodium: 120 mg

Disclaimer: Nutrition values are estimates and will vary based on ingredients and portion size.

FAQs

What size traybake tin works best for lemon drizzle traybake?

A 23 x 30cm (about 9 x 12 inch) traybake tin gives the ideal depth so the sponge bakes through evenly and stays moist once drizzled.

Can I bake this as a loaf instead of a traybake?

Yes. Bake the batter in a lined 900g (2lb) loaf tin and increase the baking time to about 45–55 minutes, checking with a skewer. Drizzle while warm as usual.

Can I use plain flour instead of self-raising flour?

Yes. Replace the self-raising flour with 225g plain flour and increase the baking powder to 3 tsp. The texture will be very similar, though self-raising gives the most reliable rise.

Why didn’t my drizzle soak in?

The cake needs to be warm and pricked all over before adding the drizzle. If it’s cooled too much, the syrup will sit on top instead of absorbing. Spoon it on slowly so it has time to sink in.

Can I freeze lemon drizzle traybake?

Yes. Freeze the cooled, un-iced cake in squares for up to 3 months. Defrost at room temperature, then add icing if using for the freshest finish.