Few cakes strike the perfect balance between lightness, sweetness, and zing quite like a classic lemon drizzle – and Mary Berry’s traybake version continues to set the standard. This recipe combines fresh citrus flavour with a signature sugary crust and serves 30, making it ideal for summer picnics and gatherings.
The real secret to making it moist inside and crunchy on top is timing. According to the chef’s method from her book ‘Baking Bible’, “the cake needs to be still warm when the topping is added so that it absorbs the lemon syrup easily, leaving the sugar on top.” This one simple detail ensures the cake is, in her own words, “always moist and crunchy.” Let it cool just enough – but not too much – and you’ll get that perfect treat every time.
Method
Cut a piece of non-stick baking parchment to fit both the base and sides of a 30x23x4cm (12x9x1½in) traybake or roasting tin. First, grease the tin, then press the parchment inside, ensuring it fits snugly into the corners. Preheat the oven to 160C/Gas three.
In a large bowl, combine all the ingredients for the traybake. Use an electric mixer to beat everything together for approximately two minutes until fully combined, though you can also use a wooden spoon to mix by hand.
Once blended, transfer the mixture into the prepared tin, scraping any remaining batter from the sides of the bowl with a plastic spatula. Smooth the top of the mixture gently using the back of the spatula.
Place the tin in the centre of the oven and bake for about 35-40 minutes. The traybake is done when it springs back to the touch in the centre and begins to pull away from the edges of the tin.
Once baked, let the traybake cool for a few minutes inside the tin. Then, carefully lift the entire cake out of the tin using the parchment. Remove the paper and transfer the traybake onto a wire rack set over a tray to catch any drips from the topping.
To prepare the crunchy topping, combine the lemon juice and granulated sugar in a small bowl until you achieve a smooth, runny consistency. Pour the mixture evenly over the still-warm traybake. Once it has cooled, cut into squares.
