Mary Berry Lemon Traybake Recipe

This soft, zesty Mary Berry Lemon Traybake is made with fresh lemons and self-raising flour, ready in 55 minutes. Pouring the sweet citrus glaze over the hot sponge creates a signature crunchy crust as it cools. I bake this whenever I need a reliable weekend treat.

Why This Classic Works

I used to overcomplicate lemon cakes, but this all-in-one method completely changed my approach. Throwing everything into one bowl saves time and results in a surprisingly even, tender crumb.

The real magic happens when the granulated sugar topping crystallises on the warm cake. It gives you that nostalgic, crackly finish you simply cannot get with standard icing sugar.

Mary Berry Lemon Traybake Ingredients

• 225g baking spread or soft butter
• 225g caster sugar
• 275g self-raising flour
• 2 tsp baking powder
• 4 large eggs
• 4 tbsp milk
• Zest of 2 lemons, finely grated
• Juice of 2 lemons (for the glaze)
• 175g granulated sugar (for the glaze)

How To Make Mary Berry Lemon Traybake

1. 1. Prep the tin: Preheat the oven to 160C Fan. Grease and line a 30x23cm traybake tin with baking paper.
2. 2. Mix the batter: Place the butter, caster sugar, self-raising flour, baking powder, eggs, milk, and lemon zest into a large bowl. Beat for 2 minutes until perfectly smooth.
3. 3. Bake the sponge: Pour the batter into the prepared tin and level the top. Bake for 35-40 minutes until golden and shrinking slightly from the edges.
4. 4. Make the glaze: While the cake is baking, mix the lemon juice and granulated sugar in a small bowl to create a runny paste.
5. 5. Glaze the cake: Spoon the sugar mixture evenly over the hot cake as soon as it comes out of the oven. Leave it to cool completely in the tin.

Recipe Tips

• Use room temperature eggs: This stops the batter from curdling and ensures a lighter sponge.
• Do not dissolve the sugar: For the glaze, mix the granulated sugar and lemon juice right before pouring so it stays crunchy.
• Glaze while hot: The warm cake absorbs the lemon juice, leaving the sugar crystals on top to form the crust.

What To Serve With Lemon Traybake

Serve a square of this citrusy cake with a strong cup of Earl Grey tea or a dark roast coffee. If you want a richer dessert, add a dollop of clotted cream or natural yoghurt.

How To Store

Keep the traybake in an airtight container at room temperature for up to 4 days. You can also freeze the unglazed sponge for up to 3 months, thawing overnight before adding fresh glaze.

FAQs

Can I use icing sugar for the topping?

No, icing sugar will melt into a soft icing. Granulated sugar is essential for that traditional crunchy crust.

Why did my cake sink in the middle?

Opening the oven door too early or underbaking can cause the sponge to sink. Always wait until at least 30 minutes before checking the bake.

Can I make this in a round tin?

Yes, but you will need to adjust the baking time. A 20cm round tin will take closer to 45-50 minutes.

Nutrition

• Calories: 245 kcal
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 55mg
• Sodium: 180mg
• Total Carbohydrate: 32g
• Protein: 3g

Try More Recipes:

• Mary Berry Lemon Raspberry Cake Recipe
• Mary Berry Lemon Sponge Cake Recipe
• Mary Berry Lemon Pie Recipe