This Lemon Drizzle Traybake is from my very well used copy of Mary Berry’s Baking Bible recipe book.
I love a lemon cake! Many lemon cakes are very simple yet from the one’s I’ve baked (and eaten) they are very reliable for delivering a great tasting and satisfying cake for almost any cake occasion, whether that’s for entertaining or for every day consumption.
I have several different lemon cake recipes on this blog but this recipe is the only one that I would class a proper lemon drizzle cake. I can’t believe it’s taken me this long to add this recipe, as an easy lemon cake is one of my favourite ‘go-to’ recipes when looking for something to bake. Plus this lemon drizzle cake is an ‘all-in-one’ method, which I’m a massive fan of, especially those in Mary Berry’s books.
I class it as a ‘proper lemon drizzle cake’ as it has the sugary thick drizzle that sits on top of the cake. The Luscious Lemon Cake , the Lemon Curd and Blueberry Loaf Cake and Lemon and Poppy Seed Cake are all delicious cakes but if you are looking for a traditional Lemon Drizzle Cake then this is the one you need. The sponge is so light and fluffy and the sugary top gives a nice crunch.
The topping takes hardly an effort to mix together. When you add it, the cake still needs to be warm so it can absorb the lemon syrup, however you will need to allow the cake to cool slightly first so it’s not pipping hot when you add it.
Once cooled store in an airtight container. This cake is best eaten fresh but will keep well for a couple of days.
225 g (8 oz) butter, softened or Stork
275 g (10 oz) self-raising flour
225 g (8 oz) caster sugar
4 tablespoons milk
2 level teaspoons baking powder
4 large eggs
Rind of 2 lemons finely grated
For the topping
- 175g (6 oz) granulated sugar
- Juice of 2 lemons
- Pre-heat the oven to 160°/Fan 140°/Gas 3. Grease and line the base and sides of a traybake tin 30 x 23 x 4 cm.
- Measure all the ingredients into a large bowl and using an electric mixer or wooden spoon, beat the mixture for about 2 minutes until thoroughly mixed.
- Pour the cake mixture into the tin, scraping the sides of the bowl to remove all of the mixture and level the top.
- Bake in the pre-heated oven for about 35-40 minutes until risen and the sponge bounces back when touched lightly with a finger. If you are unsure if it is baked, you can insert a knife into the sponge, which should come out clean.
- Allow to cool in the tin for a few minutes before turning out onto a wire rack to cool. You can use the tray to catch the drips when you pour over the lemon drizzle topping.
- For the topping, mix the lemon juice and granulated sugar in a bowl to reach a runny consistency. Whilst the traybake is still just warm, spoon the lemon drizzle topping evenly over the cake. Once fully cooled, cut the cake into squares.