Lemon drizzle cake is a quintessentially British bake that’s perfect for afternoon teas, a quick snack or a zesty dessert. Mary Berry has unveiled countless recipes over the decades, including wonderfully straightforward bakes such as her lemon drizzle traybake cake, which needs just a few basic ingredients.
The recipe details stated: “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 cooks in less than 40 minutes and tastes divine when served warm alongside custard or cream, reports the Express.
How to make Mary Berry’s lemon drizzle traybake
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:
1. Heat the oven to 180C or 160C Fan before buttering a 12×9 inch traybake tin and covering the base with baking paper.
2. Combine all the ingredients in a large bowl and whisk for two minutes with an electric mixer, or until thoroughly combined.
3. Pour the mixture into the prepared tin and smooth the surface.
4. Bake for 35 to 40 minutes, until the cake has pulled away slightly from the tin edges and bounces back when gently pressed with a fingertip in the centre.
5. During this time, prepare the glaze by combining the granulated sugar with the lemon juice.
6. Allow the cake to rest for five minutes in the tin, then remove it with the lining paper still in place and transfer to a wire rack positioned over a tray. Brush the glaze all over the warm cake and let it set.
7. Once done, peel off the lining paper, slice up the cake and savour each piece.