Keeping children occupied all summer long can be tough, but baking is one way to entertain them. Mary Berry has shared a plethora of recipes throughout the years, including super simple bakes such as her lemon drizzle traybake cake, which only requires a handful of ingredients.
The recipe notes said: “Mary Berry’s lemon drizzle traybake cake has been a hit since the 1960s, and is the recipe she is most asked for when stopped in the street.” It bakes in under 40 minutes and is best enjoyed warm with custard or cream.
Ingredients:
225g baking spread
225g caster sugar
275g self-raising flour
Two teaspoons of baking powder
Four free-range eggs
Four tablespoons of milk
Two lemons, grated zest only
175g granulated sugar
Two lemons, juice only
Method:
Preheat the oven to 180C or 160C Fan before greasing a 12×9 inch traybake tin with butter and lining the base with baking paper.
Measure all the ingredients into a large bowl and beat for two minutes using an electric mixer, or until well blended. Turn the mixture into the prepared tin and level the top.
Bake for 35 to 40 minutes, until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake.
Meanwhile, make the glaze by mixing the granulated sugar with the lemon juice. Leave the cake to cool for five minutes in the tin, then lift out, with the lining paper still attached, and place on a wire rack set over a tray.
Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices before enjoying.