Mary Berry Traybake Cakes

This moist, zesty Mary Berry Traybake Cakes is made with fresh lemons, butter, and crunchy granulated sugar, ready in under an hour. The most satisfying part is pouring the sharp, sugary syrup over the warm sponge and listening to it sizzle as it soaks in. I bake this whenever I need a reliable crowd-pleaser that requires minimal effort but delivers maximum flavour.

Why This Classic Works

I have baked countless sponges over the years, but the genius of this particular recipe lies in its simplicity. Unlike traditional cakes that require creaming butter and sugar first, this uses the all-in-one method where everything goes into the bowl together. It saves time, creates less mess, and consistently produces a level, fluffy sponge that doesn’t sink in the middle.

The real secret, however, is the temperature contrast between the cake and the topping. I learned the hard way that if you let the cake go cold, the syrup just sits on top, but if you pour it while the sponge is warm, the juice sinks deep into the crumb while the sugar stays on the surface. That distinct crunch against the soft, buttery cake is exactly why this version remains a firm favourite.

Mary Berry Traybake Cakes Ingredients

For the Sponge:

• 225g butter, softened (plus extra for greasing)
• 225g caster sugar
• 275g self-raising flour
• 2 tsp baking powder
• 4 large eggs
• 4 tbsp milk
• 2 lemons, zest only (finely grated)

For the Crunchy Topping:

• 175g granulated sugar
• 2 lemons, juice only

How To Make Mary Berry Traybake Cakes

1. Prep the Tin: Preheat your oven to 160°C Fan (180°C/Gas 4). Cut a piece of baking parchment to fit the base and sides of a 30 x 23cm (12 x 9 inch) traybake tin, greasing the tin first to help the paper stick.
2. Mix the Sponge: Measure the butter, caster sugar, self-raising flour, baking powder, eggs, milk, and lemon zest into a large mixing bowl. Beat using an electric hand whisk for about two minutes until the mixture is well-blended and smooth; be careful not to overbeat.
3. Bake the Cake: Scrape the mixture into the prepared tin and level the surface gently with a spatula. Bake in the middle of the oven for 35 to 40 minutes until the cake springs back when lightly pressed in the centre and has pulled away slightly from the sides.
4. Make the Topping: While the cake is baking, mix the lemon juice and granulated sugar in a small bowl to create a runny consistency.
5. Drizzle and Cool: Remove the cake from the oven and let it cool in the tin for a few minutes. While the cake is still warm, spoon the lemon mixture evenly over the surface so the juice absorbs and the sugar leaves a white, crunchy coating. Leave to cool completely in the tin before slicing.

Recipe Tips

• Butter Consistency: Ensure your butter is incredibly soft before starting. Since this is an all-in-one method, hard butter won’t incorporate properly and will leave you with yellow lumps in the batter.
• The Right Sugar: You must use granulated sugar for the topping, not caster or icing sugar. Granulated sugar has larger crystals that won’t dissolve completely in the lemon juice, giving you that signature crunchy crust.
• Don’t Rush the Pour: Wait for the cake to cool for about five to ten minutes in the tin before adding the drizzle. If the cake is piping hot, the syrup runs straight through to the bottom; if it’s cold, it won’t absorb at all.
• Tin Size Matters: A 30 x 23cm tin is standard for this traybake. If you use a smaller, deeper tin, you will need to adjust the cooking time significantly to ensure the middle cooks through.

What To Serve With Lemon Drizzle

This traybake is the quintessential afternoon tea treat and pairs perfectly with a strong pot of Earl Grey, which complements the citrus notes. For a summer dessert, serve a square with a dollop of crème fraîche and a handful of fresh raspberries to cut through the sweetness.

How To Store

Store the cut squares in an airtight container at room temperature, where they will keep moist for up to three to four days. You can also freeze the traybake (iced or un-iced); simply wrap the slices well in foil or cling film and freeze for up to one month.

FAQs

• Can I use oranges instead of lemons? Yes, you can swap the lemon zest and juice for oranges to make a citrus orange traybake. The method remains exactly the same, though the flavour will be sweeter and less sharp.
• Why did my cake sink in the middle? This usually happens if the oven door was opened too early during baking or if the batter was over-mixed. Avoid checking the cake until at least 30 minutes have passed.
• Can I make this by hand? Absolutely, though it requires a bit of elbow grease. Use a wooden spoon to beat the ingredients together thoroughly until smooth, ensuring there are no streaks of butter left.
• Do I need to weigh the eggs? No, standard large eggs are fine for this recipe. The beauty of the traybake format is that it is quite forgiving compared to a delicate layer cake.
• My topping isn’t crunchy, what happened? You likely used caster sugar instead of granulated sugar, or you let the lemon juice sit with the sugar for too long before pouring. Mix the topping just before the cake comes out of the oven.

Nutrition

• Calories: 235 kcal
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 45mg
• Sodium: 160mg
• Total Carbohydrate: 35g
• Protein: 3g

Try More Recipes:

• Mary Berry Rock Cakes Recipe
• Mary Berry Sultana Cake Recipe
• Mary Berry Cherry Cake Recipe