Mary Berry Lemon Traybake Recipe

This moist tender Mary Berry Lemon Cake Recipe Bbc is made with fresh lemons and self-raising flour and ready in 55 minutes. Pouring the tart sugary syrup over the warm cake creates a beautiful crackly crust as it cools. I bake this classic treat whenever I need a reliable weekend pudding.

Why This Classic Works

I used to skip pouring the syrup over the cake while it was still hot, which left the sponge dry and the topping uneven. Learning to poke deep holes and immediately spoon the glaze over the warm sponge changed everything.

The granulated sugar sits on top to create a crisp layer, while the fresh lemon juice soaks right through the crumb. It is a brilliant technique that guarantees a balanced sweet and sharp bake every single time.

Mary Berry Lemon Cake Recipe Bbc Ingredients

• 225g unsalted butter, softened
• 225g caster sugar
• 275g self-raising flour
• 2 tsp baking powder
• 4 large eggs
• 4 tbsp whole milk
• 2 lemons, finely grated zest
• 175g granulated sugar (for the glaze)
• 2 lemons, juiced (for the glaze)

How To Make Mary Berry Lemon Cake Recipe Bbc

1. Preheat and Prep: Preheat your oven to 160C fan (180C conventional) and line a 30x23cm traybake tin with baking parchment.
2. Mix the Batter: Beat the butter, caster sugar, self-raising flour, baking powder, eggs, milk, and lemon zest in a large bowl until smooth.
3. Bake the Cake: Pour the batter into the lined tin, level the surface, and bake for 35 to 40 minutes until golden and springy.
4. Make the Glaze: Mix the granulated sugar and fresh lemon juice in a small bowl while the cake bakes.
5. Drizzle the Syrup: Remove the baked cake from the oven and let it cool for 5 minutes before pricking it all over with a skewer.
6. Finish and Cool: Spoon the sugary lemon mixture evenly over the warm sponge, then leave it to cool completely in the tin.

Recipe Tips

• Use granulated sugar for the glaze: Caster sugar dissolves too quickly, so you will lose that essential crunchy topping.
• Check the cake early: Ovens vary, so test the sponge at 30 minutes with a skewer to prevent overbaking.
• Soak while warm: The sponge absorbs the lemon juice much better when it is still hot from the oven.

What To Serve With Lemon Cake

Serve a generous slice alongside a hot cup of Earl Grey tea or strong black coffee. If you want a proper dessert, add a spoonful of clotted cream or a drizzle of cold double cream.

How To Store

Keep the cake in an airtight container at room temperature for up to 4 days. You can also freeze the un-glazed sponge for up to 3 months, thawing it before adding fresh syrup.

FAQs

• Can I use a round cake tin instead? Yes, you can divide the mixture between two 20cm round sandwich tins and reduce the baking time to 25 minutes.
• Why did my cake sink in the middle? Opening the oven door too early or using expired baking powder usually causes the sponge to collapse.
• Do I need to sift the flour? The all-in-one method relies on softened butter and vigorous beating, so sifting is not strictly necessary.
• Can I use bottled lemon juice? Fresh lemons give a much brighter, cleaner flavour and provide the zest needed for the batter.

Nutrition

• Calories: 260 kcal
• Total Fat: 13g
• Saturated Fat: 8g
• Cholesterol: 70mg
• Sodium: 150mg
• Total Carbohydrate: 34g
• Protein: 3g

Try More Recipes:

• Mary Berry Blueberry and Lemon Cake Recipe
• Mary Berry Lemon Curd Cake Recipe
• Mary Berry Lemon Victoria Sponge Recipe