Mary Berry’s Lemon Drizzle Cake
An easy cake that is guaranteed to become a favourite, this bright and zesty traybake from the BBC 2 series Mary 90 is one of Mary Berry's most beloved recipes.
Introduction
This recipe is now a national favourite. It’s important to spoon the topping on when it’s still warm for the juice to soak in. Leave the lining paper on the cake, spoon the drizzle over the top and let it set firmly.
Find all of the recipes from Mary 90 on BBC 2 in our recipe round-up, updated weekly.
Ingredients
| For the traybake | |
|---|---|
| 225g (8oz) | baking spread, straight from the fridge, plus extra for greasing |
| 225g (8oz) | caster sugar |
| 275g (10oz) | self-raising flour |
| 1 level tsp | baking powder |
| 4 large | eggs |
| 4 tbsp | milk |
| Finely grated zest of 2 | lemons |
| For the topping | |
| 175g (6oz) | granulated sugar |
| Juice of 2 good-sized | lemons |
Essential kit
You will need: a 30 x 23cm (12 x 9in) traybake tin.
Method
Preheat the oven 180°C/160°C Fan/Gas 4. Grease and line a 30 x 23cm (12 x 9in) traybake tin with non-stick baking paper.
Measure all the traybake ingredients into a large bowl and beat well with an electric hand mixer for about 2 minutes until blended and smooth.
Turn into the prepared tin and level the surface. Bake in the preheated oven for about 25–30 minutes, until shrinking away from the sides of the tin and golden brown on top.
Meanwhile, to make the topping, mix the granulated sugar and lemon juice together in a bowl and stir to a runny, crunchy consistency.
Lift the traybake out of the tin while it is still warm with the lining paper intact. Spoon the lemon topping over the warm cake, then leave to set.
Cut into 18 pieces to serve.
Mary’s tips: Can be made up to 2 days ahead and stored in an airtight tin. Can be frozen.
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