Craving a dessert that’s guaranteed to please a crowd? Look no further than Mary Berry’s delightful Lemon Drizzle Traybake. This recipe is a true testament to her baking expertise, resulting in a cake that’s both incredibly easy to make and absolutely delicious.
The magic lies in the perfect balance of flavors and textures. The sponge itself is remarkably light and airy, achieving that coveted softness that melts in your mouth. It’s then elevated by a crunchy lemon and sugar glaze that adds a delightful burst of tanginess and sweetness. No wonder this is one of Mary Berry’s favorite recipes!
What makes this recipe even more appealing is its simplicity. The ingredients are readily available, and the instructions are easy to follow, even for beginner bakers. I was able to whip up this traybake in less than an hour, with just under ten minutes of prep time.
Mary Berry herself describes this cake as “always moist and crunchy.” The secret lies in adding the glaze while the cake is still warm, allowing the lemon syrup to be absorbed fully, leaving behind a delightful layer of sugar on top. However, don’t rush to cut into it immediately! Let the cake cool slightly to prevent the syrup from running through.
Here’s a step-by-step guide to baking this delightful traybake:
Ingredients:
* 225g butter, softened
* 225g caster sugar
* 275g self-raising flour
* Two teaspoons baking powder
* Four eggs
* Four tablespoons milk
* Finely grated rind of two lemons
* 175g granulated sugar
* Juice of two lemons
Method:
1. Start by prepping your baking tin. Cut a rectangle of non-stick greaseproof paper to fit the base and sides of a 30 x 23 x 4 cm tin, then grease and line it, ensuring it fits snugly in the corners.
2. Preheat your oven to 160°C/325°F/Gas 3.
3. Measure out all the ingredients for the sponge and add them to a large bowl. Beat well for two minutes until thoroughly blended. You can use a stand mixer or beat by hand with a wooden spoon.
4. Pour the mixture into the prepared tin, using a plastic spatula to scrape the sides of the bowl and remove all the batter. Level the top gently with the back of the spatula.
5. Place the tin on the middle shelf of the preheated oven and bake for approximately 35 minutes. However, check the cake after 35 minutes. It may need a few more minutes to bake. You’ll know it’s ready when it springs back when pressed lightly with a finger in the centre and begins to shrink away from the sides of the tin.
6. Remove the cake from the oven and let it cool in the tin for a few minutes before lifting it out, still in the lining paper.
7. Carefully remove the paper and place the traybake on a wire rack over a tray to catch any drips from the topping.
8. Make the crunchy glaze by mixing the lemon juice and granulated sugar in a small bowl until it has a runny consistency.
9. Pour the glaze evenly over the traybake while it’s still warm.
10. Let the traybake cool completely before cutting it into squares.
While I initially thought the citrus flavor might be subtle as the lemon juice was only added to the topping, it came through beautifully, creating a truly delicious cake. The combination of the soft sponge and the tangy, crunchy glaze is irresistible!
I hope this recipe inspires you to give Mary Berry’s Lemon Drizzle Traybake a try. It’s a simple yet rewarding recipe that’s sure to become a favorite in your household. Enjoy!
