Lemon Drizzle Traybake

If you’re looking for something that doesn’t have a lot of steps or isn’t technical but most importantly, will taste great – then this is it. A simple yet popular dessert, this will go down well at tea time and can easily be upscaled to be made for more than a few people.

This recipe is from a Mary Berry recipe book 1 (details at the end of post) that has minimal steps, minimal stress and very few areas where things could go wrong. It’s so effortless that I’ve managed to make a TikTok video (see below) out of the process so that you can follow the quick and easy steps!

Approximately 15 mins preparation time & 35 mins Baking time – Total 50 mins


  • For the Traybake
    • 225g Butter
    • 225g Caster Sugar
    • 275g Self-raising flour
    • 2 tsp Baking Powder
    • 4 Large eggs
    • 4 tbsp Milk
    • Zest of 2 lemons
  • For the crunchy top layer
    • 175g Granulated Sugar
    • Juice of 2 lemons


Step 1: Preheat the oven to 160C or 320F or Gas Mark 3

Step 2: Measure all of the ingredients listed for the traybake, one by one, into a large mixing bowl and beat well until smooth.

Step 3: Prepare a lined tray roughly 12inc x 9 inc (30cm x 23cm) and pour the mixture in. Tap the tray down on the table to get rid of any air pockets. Bake for 35-40 minutes.

Step 4: The cake should be ready when it starts to come away from the sides of the tray and springs back on pressing in the centre. Leave to cool in the tray for a few minutes before letting it cool further on a wire rack.

Step 5: Mix the granulated sugar with the lemon juice in a bowl until its becomes quite runny. Spoon this over the cooled down traybake while slightly warm. Cut into roughly 30 pieces and serve.

Notes: There’s not too much to add here other than the bake is simple enough and the topping comes together without much thought.

You will find that the topping may run wild if the cake isn’t sufficiently cool so do make sure that it isn’t too warm when you add the topping.

Have a go!


Reference: 1. Berry, M (2009) – Mary Berry’s Baking Bible, p181

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