There’s something truly irresistible about a classic lemon drizzle cake. With its light, fluffy sponge and zingy lemon syrup soaking through every bite, it strikes the perfect balance between sweet and tangy.
Mary Berry’s most famous recipe is a lemon drizzle traybake. A hit since the 1960s, she says it’s the recipe she’s most often asked about when stopped in the street. In a video posted by BBC Food, the beloved baker said of the recipe, “If anyone asks what their real favourite cake is, it’s nearly always lemon drizzle.” She added: “I’ve made more of these than you’ve had hot dinners.”
I’m not much of a baker, so I tend to stick to easy and foolproof recipes.
This particular Mary Berry traybake was shown to me by a flatmate many years ago, and I’ve returned to it regularly to impress family and friends. It’s easy, requires just a few ingredients, and most of all, tastes absolutely delicious.
The lemon glaze is so flavourful and strikes the perfect balance between sweet and tart, while the sponge is light and airy. What’s more, you just throw all the ingredients into a bowl to mix before putting it in the oven. The glaze is also super simple to make with just two ingredients: granulated sugar and lemon juice. I sometimes double the portions if I’m serving it at a gathering.
Preheat the oven to 180°C/160°C Fan/Gas 4. Grease the tin with butter and line the base with baking paper.
Measure all the ingredients into a large bowl (I make my version without lemon verbena) and beat for two minutes, or until everything is well blended.
Add the mixture to a baking tray and make sure the batter is evenly spread.
Bake for 35 to 40 minutes, until the cake has shrunk slightly from the sides of the tin and springs back when lightly touched in the centre.
Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency.
Leave the cake to cool for five minutes in the tin, then lift it out – lining paper still attached – and place it on a wire rack set over a tray.
Brush the glaze all over the surface of the warm cake and leave to set. Some of the glaze may run off the sides onto the tray, but you can simply spoon it back over the cake.
Remove the lining paper and cut into slices to serve.