Looking for a quick and delicious recipe to make? This Mary Berry lemon drizzle tray bake is the perfect cake for a little treat. The sponge is so light and fluffy finished off with a crunchy lemon glaze tppping.
What you’ll need for the cake:
- 225g butter (I used Vitalite, a dairy-free alternative)
- 225g caster sugar
- 275g self-raising flour
- 2 teaspoons baking powder
- 4 eggs
- 4 tablespoons milk
- finely grated rind of 2 lemons
What you’ll need for the topping:
- 175g granulated sugar
- juice of two lemons
Let’s get started!
- Pre-heat the oven to 160°C and grease and line a tray bake tin or roasting tin with baking paper.
- Cream together the butter and sugar in a large bowl. Add the eggs in one at a time, stirring between each.
- Mix in the baking powder and self-raising, stirring until fully combined.
- Finely grate in the zest of two lemons and add in the milk to the mixture at the same time. Beat the mixture until all the lumps have gone and it has a smooth consistency.
- Pour the lemon mix into the prepared tray bake tin and bake in the middle of the oven for 35-40 minutes.
- Once baked, remove the cake from the oven and leave it to cool in the tin for a couple of minutes.
- Remove the cake from the tin, peel off the baking paper and place the sponge on a wire cooling rack. Make sure to place a larger tray underneath the cooling rack (we’ll need this to catch the overspill of the syrup topping).
- In another bowl, mix together the granulated sugar and the juice of two lemons to produce a lemon syrup.
- When the cake is nearly cool, but has a slight warmth to it, spoon the lemon syrup over the top of the cake. Make sure to cover the whole top of the cake.
- Once the cake has cooled fully, it can then be cut. I managed to get 15 decent sized squares out of this recipe.