Lemon drizzle traybake
Mary Berry's been making this lemon drizzle traybake cake since the 1960s, and this is the recipe she is most asked for when stopped in the street.
Equipment and preparation: for this recipe you will need a 30x23cm/12x9in tray bake or roasting tin. Each serving provides 290 kcal, 4g protein, 38.5g carbohydrates (of which 25g sugars), 13.5g fat (of which 8g saturates), 0.7g fibre and 0.6g salt.
- 225g/8oz butter or baking spread at room temperature, plus extra for greasing
- 225g/8oz caster sugar
- 275g/10oz self-raising flour
- 2 level tsp baking powder
- 4 free-range eggs
- 4 tbsp milk
- 2 unwaxed lemons, finely grated zest only
- 1 heaped tbsp very finely chopped lemon verbena (optional)
For the glaze
- 175g/6oz granulated sugar
- 2 lemons, juice only
Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with butter and line the base with baking paper.
Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared tin and level the top.
Bake for 35–40 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. Mix the sugar with the lemon juice and stir to a runny consistency.
Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on 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 to serve.
Tip 1: It is important to spoon the glaze on to the cake while it’s still warm so the lemon juice soaks in properly.
Tip 2: Lemon balm works well as an alternative for lemon verbena if you can’t get hold of any, or you could use finely chopped lemon thyme leaves.
Tip 3: This traybake can be stored in an airtight container for 3–4 days and frozen for up to a month.