Mary Berry’s Lemon Drizzle Traybake

The Bear and I made this amazing lemon drizzle traybake, a Mary Berry recipe a few weekends ago.  It was absolutely amazing, spongey, lemony and sweet.  Some tips – make sure your baking powder is fresh (for that spongey texture, and cake-rise) and for the glaze, gradually add sugar to water.  I didn’t (want to) use 175g sugar for the glaze (on top of the 225g already in the cake mix) and found a gradual approach to the glaze-mix was a sensible one for me.

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Drizzle me some lemon, and throw in a cake!

My colleague bought lemon drizzle cake from a farmers’ market last week, and it was divine.  It was the perfect opening recipe for my new KitchenAid.  I found a simple recipe by Tana Ramsay and got working. I added zest of 2 lemons rather than the 1 as suggested in the recipe.  It was a tasty, dense cake, which made Hubby a happy man.


  • 225g castor sugar
  • 225g butter, softened
  • 4 eggs at room temperature
  • 225g self raising flour
  • zest of 2 lemons
  • juice of 1 1/2 lemons
  • 3 tbsp castor sugar


  1. Pre-heat the oven at 160 degrees celsius
  2. Cream the butter and sugar until pale and creamy
  3. Beat in one egg at a time
  4. Mix in the flour and lemon zest until combined
  5. Grease and line a 9″ spring form pan (or tin loaf as suggested in the recipe)
  6. Pour the batter into the pan and bake in the oven for 45 to 50 minutes
  7. Test if the cake is done, remove from the oven and leave the cake in the tin
  8. Make the glaze by melting the sugar and lemon juice in a pan
  9. Prick all over the top of the cake with a toothpick
  10. Pour the glaze over the cake and leave to cool completely
  11. Remove the cake from the tin and serve with a nice cup of tea!