Mother and Baby

Mary Berry's lemon cake

Section: Baking ideas
Mary Berry's lemon cake
  • Serves: 16
  • Preparation time: 10 minutes

Method

We all know that Mary Berry is the Queen of baking and her lemon drizzle traybake is a classic recipe that is quick to whip up and tastes delicious. 

  1. Cut a rectangle of non-stick baking parchment to fit the base and sides of a traybake tin or roasting tin, 30 x 23 x 4 cm (12 x 9 x 1 ½ inches). Alternatively, a loaf tin works as well - although you may not be able to get as many slices out of it as the traybake. Grease the tin and then line with the paper, pushing it neatly into the corners of the tin. Pre-heat the oven to 160°C/325°F/Gas 3.
     
  2. Measure all the ingredients for the traybake into a large bowl and beat well for about 2 minutes until well blended, an electric mixer is best for this but of course, you can also beat by hand with a wooden spoon. Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of the mixture. Level the top gently with the back of the spatula.
     
  3. Bake in the middle of the pre-heated oven for about 35-40 minutes or until the traybake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin.
     
  4. Allow the traybake to cool in the tin for a few minutes then lift the traybake out of the tin still in the lining paper. Carefully remove the paper and put the traybake onto a wire rack placed over a tray (to catch drips of the topping).
     
  5. To make the crunchy topping, mix the lemon juice and granulated sugar in a small bowl to give a runny consistency. Spoon this mixture evenly over the traybake whilst it is still just warm. Cut into about 30 squares when cold.

Find more recipes from Mary Berry here.