Lemon drizzle is a popular cake option for many people, but it is often baked in a loaf tin, rather than as a traybake.
Mary’s recipe on BBC Good Food has more than 180 five-star ratings, proving to be a popular bake amongst Britons.
The recipe notes said: “Mary Berry’s lemon drizzle traybake cake has been a hit since the 1960s, and this is the recipe she is most asked for when stopped in the street.”
It makes 16 slices and is ready from start to finish in under an hour, so it’s a good one for beginner bakers.
The first step is to preheat the oven to 180C or 160C Fan and grease a 12x9inch traybake tin with butter and baking paper.
Ingredients:
For the cake:
225g baking spread
225g caster sugar
275g self-raising flour
Two teaspoons of baking powder
Four free-range eggs
Four tablespoons of milk
Two unwaxed lemons, finely grated zest only
One heaped teaspoon of very finely chopped lemon verbena (optional)
For the glaze:
175g granulated sugar
Two lemons, juice only
Method:
Measure all of the cake ingredients into a large bowl and beat for two minutes, or until very well mixed.
Make sure there are no lumps of baking spread of flour remaining before turning the mixture into the tin.
Bake the cake for 35 to 40 minutes, until the cake has shrunk away from the sides a small amount and the cake bounces back when touched with a fingertip.
Meanwhile, make the glaze by mixing the sugar with the lemon juice and stirring until it’s all mixed together.
Leave the cake to cool for five minutes in the tin, then lift it out before placing it on a wire rack set over a tray.
Brush the glaze over the surface of the cake and leave it to set.
It’s important to spoon this over the cake while it is still warm so the lemon juice soaks in properly to the sponge.
Remove the lining paper and cut the cake before serving it straight away.
The recipe tips said: “Lemon balm works well as an alternative for lemon verbena if you can’t get hold of any.
“Mary’s lemon drizzle cake can be stored in an airtight container for three to four days and frozen for up to a month.”
