Mary Berry Lemon Drizzle Tray Bake: A Citrusy Delight

Today, I’m thrilled to share with you a culinary gem – the Mary Berry Lemon Drizzle Tray Bake. If you’re a fan of vibrant, citrusy flavors with a delightful crunch, you’re in for a treat. This iconic recipe is perfected by the renowned Mary Berry. Her culinary expertise and passion for baking have made her a household name. This lemon drizzle tray bake is a classic in the world of baking. This dish is a real one of my personal favorites. The magic of this cake lies in its moist, lemony goodness paired with a delightful crunchy topping. It’s a perfect treat for any occasion.

How To Make Mary Berry Lemon Drizzle Traybake Overview:

Preparation Time: 20 minutes

Baking Time: 35-40 minutes

Serving Quantity: Approximately 12 slices

Tools and Equipment:

  1. Mixing Bowl: You’ll need a large mixing bowl to combine your cake ingredients.
  2. Electric Mixer: A handheld or stand mixer will make whipping up the batter easy.
  3. Zester: To finely grate the lemon rinds, you’ll need a zester. You can also use a grater.
  4. Lemon Juicer: To extract all that fresh lemon juice.
  5. 9×13-inch Baking Tray: This size is ideal for a perfect tray bake.

Ingredients:

For the Cake:

  • Self-raising flour – 300g (10.5 oz) 
  • Butter, softened – 250g (9 oz) 
  • Caster sugar – 250g (9 oz) 
  • Baking powder – 2 1/2 teaspoons
  • Milk – 4 tablespoons
  • Eggs – 4 large 
  • Lemons –  Finely grated rind of 2 lemons

For the Crispy Topping:

  • Lemons Juice – use 2 lemons for juice
  • Granulated sugar – 200g (7 oz) 

Instructions:

  1. Preheat the oven to 180°C (350°F). Grease your 9×13-inch baking tray and line it with parchment paper. It will be easy to remove later.
  2. Take a mixing bowl. Then beat together the softened butter and caster sugar. Beat until the mixture becomes light and fluffy. This usually takes nearly 2-3 minutes with an electric mixer.
  3. Gradually add the eggs. Try to add one egg at a time. Mix well after each addition. Do not worry if your mixture starts to look a bit curdled. it will come together.
  4. Sift the self-raising flour and baking powder into the bowl. Then add the finely grated lemon rind. Gently fold these dry ingredients into the wet mixture until everything is well combined.
  5. Stir in the milk to create a smooth and thick batter.
  6. Pour the batter into your prepared baking tray. Spread it out evenly.
  7. Bake in the oven for 35-40 minutes. Insert a toothpick into the center of the cake, if it comes out clean your cake is done..
  8. While the cake is baking, prepare the crunchy topping. In a small bowl, mix together the granulated sugar and the juice of the 2 lemons.
  9. As soon as the cake is out of the oven and still warm, use a skewer or fork to poke several holes all over the surface.
  10. Pour the lemon-sugar mixture evenly over the cake. Allow it to absorb the syrup. The warmth of the cake will help the sugar create that delightful crunchy topping.
  11. Let the cake cool in the tray for a bit before lifting it out using the parchment paper. Once completely cool, slice and enjoy!

Also Try: Mary Berry Marmalade Cake: A Delightful Recipe for Moist and Fluffy Cake Lovers

Nutritional Value (per serving):

Calories: 365

Total Fat: 15g

Carbohydrates: 54g

Protein: 4g

Fiber: 1g

Sugars: 36g

FAQs

Can I use plain flour if I don’t have self-raising flour?

You can. Just add 2 1/2 teaspoons of baking powder to every 225g (8 oz) of plain flour. It will make it equivalent to self-raising flour.

Can I substitute the granulated sugar in the topping with icing sugar?

You can, but keep in mind that the topping’s texture will be different. Granulated sugar provides that satisfying crunch.

How should I store leftover lemon drizzle tray bake cake?

Store it in a container at room temperature. It will be consumable for up to 3 days. You can also refrigerate it for a longer shelf life.

Can I freeze this cake?

Absolutely! Wrap individual slices tightly in plastic wrap and aluminum foil before freezing. It can be stored for up to 2-3 months.

Can I use bottled lemon juice instead of fresh lemons?

While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice in a pinch. Just make sure it’s 100% pure lemon juice with no added sugars or artificial flavors.

Conclusion

Mary Berry’s Lemon Drizzle traybake Cake is a timeless classic that never disappoints. Indulge in the delightful flavors of this Lemon Drizzle Traybake. This easy-to-follow recipe guarantees a moist and tangy treat with a satisfying crunchy topping. Perfect for any occasion. The zesty lemon flavor, coupled with the satisfying crunch of the sugar topping makes it a true winner. So, preheat the oven and get ready to enjoy a slice of lemony bliss!

Lemon Drizzle Tray Bake Mary Berry

Lemon Drizzle Tray Bake Mary Berry

Prep Time 20 minutes
Cook Time 39 minutes
Total Time 1 hour
Course Dessert
Cuisine British
Servings 12 Slices

Ingredients
  

  • Self-raising flour – 300g 10.5 oz
  • Butter softened – 250g (9 oz)
  • Caster sugar – 250g 9 oz
  • Baking powder – 2 1/2 teaspoons
  • Milk – 4 tablespoons
  • Eggs – 4 large
  • Lemons – Finely grated rind of 2 lemons

For the Crispy Topping:

  • Lemons Juice – use 2 lemons for juice
  • Granulated sugar – 200g 7 oz

Instructions
 

  • Preheat the oven to 180°C (350°F). Grease your 9×13-inch baking tray and line it with parchment paper. It will be easy to remove later.
  • Take a mixing bowl. Then beat together the softened butter and caster sugar. Beat until the mixture becomes light and fluffy. This usually takes nearly 2-3 minutes with an electric mixer.
  • Gradually add the eggs. Try to add one egg at a time. Mix well after each addition.Do not worry if your mixture starts to look a bit curdled. it will come together.
  • Sift the self-raising flour and baking powder into the bowl. Then add the finely grated lemon rind. Gently fold these dry ingredients into the wet mixture until everything is well combined.
  • Stir in the milk to create a smooth and thick batter.
  • Pour the batter into your prepared baking tray. Spread it out evenly.
  • Bake in the oven for 35-40 minutes. Insert a toothpick into the center of the cake, if it comes out clean your cake is done..
  • While the cake is baking, prepare the crunchy topping. In a small bowl, mix together the granulated sugar and the juice of the 2 lemons.
  • As soon as the cake is out of the oven and still warm, use a skewer or fork to poke several holes all over the surface.
  • Pour the lemon-sugar mixture evenly over the cake. Allow it to absorb the syrup. The warmth of the cake will help the sugar create that delightful crunchy topping.
  • Let the cake cool in the tray for a bit before lifting it out using the parchment paper. Once completely cool, slice and enjoy!
Keyword Lemon Drizzle Tray Bake Mary Berry, Mary Berry Lemon Drizzle Tray Bake

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