Mary Berry Lemon Tray Bake Recipe

This moist, zesty Mary Berry Lemon Tray Bake is made with fresh lemons, butter, and eggs, and ready in under an hour. The crunchy sugar topping forms a perfect crust as the sharp juices soak deep into the warm sponge. I love how the all-in-one method makes cleanup effortless.

Why This Classic Works

Mary Berry’s method relies on the “all-in-one” technique, which saves massive amounts of time without sacrificing the crumb. Many recipes overcomplicate the creaming stage, but simply beating everything together works beautifully here to create a light, even texture.

The secret to the signature crunch is adding the glaze while the cake is still warm. I used to wait until it cooled, but pouring it over the hot sponge ensures the juice sinks in while the sugar stays crisp on the surface.

Mary Berry Lemon Tray Bake Ingredients

• 225g butter, softened
• 225g caster sugar
• 275g self-raising flour
• 2 tsp baking powder
• 4 large eggs
• 4 tbsp milk
• 2 lemons, zest only
• For the Crunchy Glaze:
• 175g granulated sugar
• 2 lemons, juice only

How To Make Mary Berry Lemon Tray Bake

1. Prep Steps: Preheat your oven to 160°C Fan (180°C/350°F/Gas 4) and grease a 30x23cm (12x9in) traybake tin, lining the base with baking parchment.
2. Make Batter: Measure the softened butter, caster sugar, flour, baking powder, eggs, milk, and lemon zest into a large mixing bowl and beat for about 2 minutes until smooth.
3. Bake Cake: Pour the mixture into the prepared tin, level the top gently with a spatula, and bake for 35-40 minutes until the sponge springs back when pressed lightly in the centre.
4. Prepare Glaze: While the cake is baking, mix the granulated sugar and fresh lemon juice in a small bowl to create a runny paste.
5. Drizzle & Cool: Spoon the glaze over the cake immediately when it comes out of the oven, then leave it to cool completely in the tin before slicing into squares.

Recipe Tips

• Room Temperature Ingredients: Cold butter creates lumps; ensure your butter is properly softened before mixing to get a smooth batter without overbeating.
• Don’t Overbeat: Stop mixing as soon as the batter is smooth to prevent the gluten from developing, which can result in a tough, rubbery texture.
• The Right Sugar: Use granulated sugar for the topping, not caster or icing sugar, to guarantee that essential crunchy texture against the soft sponge.

What To Serve With Lemon Tray Bake

Serve this tray bake as a teatime treat with a strong cup of Earl Grey tea to cut through the sweetness. It also works well as a simple dessert paired with a dollop of crème fraîche or fresh raspberries on the side.

How To Store

Store slices in an airtight container at room temperature for up to 3-4 days. You can freeze the unglazed cake for a month, but the crunchy topping is best enjoyed fresh.

FAQs

Can I make this in a round tin?
Yes, but adjust your baking time significantly. Deep tins take longer to cook through than shallow traybake tins, often requiring 10-15 extra minutes.

Why did my cake sink in the middle?
Opening the oven door too early causes the structure to collapse before it sets. Keep the door closed until at least 30 minutes have passed.

Can I use bottled lemon juice?
Fresh lemons are essential here for the zest and the sharp, authentic flavor in the glaze. Bottled juice often lacks the zest’s aromatic oils.

Nutrition

• Calories: 300 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 85mg
• Sodium: 180mg
• Total Carbohydrate: 40g
• Protein: 4g

Try More Recipes:

• Mary Berry Lemon Cheesecake Recipe
• Mary Berry Lemon Tart Recipe
• Mary Berry Lemon Meringue Pie Recipe