Mary Berry Lemon Drizzle Tray Bake Recipe
This Mary Berry lemon drizzle tray bake recipe gives a soft, buttery sponge topped with a thin, crackly sugar crust and a bright lemon scent that fills the kitchen.
It uses one bowl and store-cupboard ingredients, so it suits beginners, bake sales and afternoon tea alike. The sponge cuts into neat squares that hold their shape. From start to finish, it is ready in around 1 hour 10 minutes.
Ingredients
For The Sponge
- 175g unsalted butter, softened
- 175g caster sugar
- 3 large eggs, at room temperature
- 175g self-raising flour
- 1 tsp baking powder
- 45ml whole milk
- Finely grated zest of 2 unwaxed lemons
For The Drizzle
- Juice of 2 lemons, about 80ml
- 100g granulated sugar
To Finish
- 1 unwaxed lemon, zest pared into thin strips
- 1 tbsp icing sugar, for dusting
How to Make Mary Berry Lemon Drizzle Tray Bake Recipe
Heat the oven and line the tin
Heat the oven to 180°C (160°C fan), gas mark 4. Grease a 23cm square tin and line it with baking paper, leaving a little overhang on two sides, which helps lift the cooled bake out cleanly.
Beat the batter
Add the butter, caster sugar, eggs, flour, baking powder and milk to a large mixing bowl. Beat with an electric whisk for about 2 minutes, until the mixture is pale, smooth and drops easily from a spoon, as beating everything together traps air and keeps the crumb light.
Add the lemon zest
Tip in the lemon zest and beat for a further 10 seconds, just enough to spread it evenly through the batter. Longer mixing at this stage can toughen the crumb. The batter should look thick, glossy and lightly speckled with yellow.
Fill the tin
Scrape the mixture into the prepared tin and push it into the corners with a spatula. Level the surface so the sponge bakes to an even thickness. A gentle tap on the worktop removes any large air pockets.
Bake the sponge
Bake on the middle shelf for 30 to 35 minutes, until golden, lightly risen and a skewer comes out clean. The middle shelf gives the most even heat around the tin. The edges should just pull away from the paper and the top should spring back when pressed lightly.
Mix the drizzle
While the sponge bakes, stir the lemon juice and granulated sugar together in a small bowl. Do not wait for the sugar to dissolve, as the loose crystals are what create the crisp topping. The mixture will look thin and gritty, which is exactly right.
Pour over the drizzle
As soon as the sponge comes out of the oven, prick it all over with a skewer. Spoon the drizzle slowly across the surface, so the warm sponge soaks up the juice while the sugar stays on top.
Cool and finish
Leave the bake in the tin for about 20 minutes, until the topping has set to a thin, brittle crust. Lift it out using the paper, scatter over the lemon zest strips, dust lightly with icing sugar and cut into 12 squares.
Tips for the Best Mary Berry Lemon Drizzle Tray Bake
01Why did my lemon drizzle cake sink in the middle?
A sinking centre usually means the oven door was opened too early or the sponge was underbaked. Keep the door shut for the first 25 minutes and test with a skewer before removing the tin.
02How do I get a crunchy lemon drizzle topping?
Use granulated sugar rather than caster sugar, and do not stir until it dissolves. Spoon the drizzle over the sponge while it is still hot from the oven so the crystals set into a thin crust.
03Why is my lemon drizzle tray bake dry?
Overbaking is the most common cause, so check the sponge from 30 minutes. Use all of the drizzle and prick the surface generously, as the juice keeps the crumb moist. Measure the flour with scales rather than a cup, since too much flour also makes a tight, dry sponge.
04Why is the drizzle sitting on top instead of soaking in?
The sponge needs more holes for the juice to travel through. Prick right down to the base while the cake is hot, then pour in small amounts, letting each spoonful sink before adding more.
05Why does my lemon sponge taste bitter?
Bitterness comes from the white pith under the zest. Grate only the yellow surface of the lemon, and stop as soon as the pale layer appears. Roll the fruit on the worktop first to loosen the juice.
Serving Suggestions
Serve a square with a pot of strong Earl Grey or Assam tea for afternoon tea.
Add a spoonful of crème fraîche and a few fresh raspberries for a light dessert.
Spoon over softly whipped double cream to soften the sharp lemon topping.
Cut into small fingers and stack on a plate for a bake sale or school fair.
Pack the squares in baking paper and a lidded tin for a picnic or lunchbox treat.
Storage
Room temperature
Keep the squares in an airtight container, in a single layer, for up to 3 days.
Refrigerator
Store in an airtight container for up to 5 days in warm weather. Bring the squares to room temperature for 30 minutes before serving so the crumb softens.
Freezing
Wrap each cooled square in baking paper, then place in a freezer bag and freeze for up to 3 months. Defrost overnight at room temperature, still wrapped, to protect the topping.
Nutrition
Calories
280 to 300
kcal per serving
Nutrition values are estimates for one of 12 squares and may vary depending on the exact ingredients used and the size of each portion.
FAQs
01Can I make this Mary Berry lemon drizzle tray bake recipe ahead of time?
Yes, bake it the day before serving. The flavour deepens overnight and the topping stays crisp if the squares are kept in an airtight tin. Add the lemon zest strips and icing sugar just before serving for the freshest finish.
02Can I use baking spread instead of butter?
Soft tub baking spread works well and gives a light, even crumb. Butter gives a richer flavour, so it is worth using if you have it. Avoid low-fat spreads, as they add too much water.
03Can I use plain flour instead of self-raising flour?
Yes, use 175g plain flour and 3 tsp baking powder in total. Sift them together so the raising agent is spread evenly. The sponge will be very slightly denser than one made with self-raising flour, but still tender.
04What size tin works best for a lemon drizzle tray bake?
A 23cm square tin gives a sponge about 3cm deep. A 20cm x 30cm tin also works, but the bake will be thinner, so start checking at 25 minutes. Cut the bake into 15 smaller squares if using this tin.
05Can I use limes or oranges instead of lemons?
Limes work in the same amounts and give a sharper, greener flavour. Oranges are milder, so add 1 tbsp of lemon juice to the drizzle to keep some tartness. The sponge will taste slightly sweeter and softer in flavour.
Conclusion
This Mary Berry lemon drizzle tray bake recipe rests on three things: a tender, well-beaten sponge, a drizzle poured while the cake is hot, and a sugar topping that sets to a thin crunch. The batch makes 12 generous squares from a 23cm tin, enough for a family tea or a small gathering.
Leave a comment below to say how the topping turned out, and share the recipe with anyone who keeps a lemon in the fruit bowl. If you enjoyed this, you might also like mary berry banana bread recipe.
Mary Berry Lemon Drizzle Tray Bake Recipe
Course: DessertCuisine: BritishDifficulty: Easy12
servings15
minutes35
minutes290
kcal1
hour10
minutesA soft, buttery lemon sponge baked in one bowl and topped with a thin, crackly sugar crust. This beginner-friendly tray bake cuts into 12 neat squares and is ready in around 1 hour 10 minutes.
Ingredients
175g unsalted butter, softened
175g caster sugar
3 large eggs, at room temperature
175g self-raising flour
1 tsp baking powder
45ml whole milk
Finely grated zest of 2 unwaxed lemons
Juice of 2 lemons, about 80ml
100g granulated sugar
1 unwaxed lemon, zest pared into thin strips
1 tbsp icing sugar, for dusting
Instructions
- Heat the oven to 180°C (160°C fan), gas mark 4. Grease a 23cm square tin and line it with baking paper, leaving a little overhang on two sides.
- Add the butter, caster sugar, eggs, flour, baking powder and milk to a large bowl. Beat with an electric whisk for about 2 minutes, until pale and smooth.
- Tip in the lemon zest and beat for a further 10 seconds, just enough to spread it evenly.
- Scrape the mixture into the prepared tin, push it into the corners and level the surface.
- Bake on the middle shelf for 30 to 35 minutes, until golden, lightly risen and a skewer comes out clean.
- While the sponge bakes, stir the lemon juice and granulated sugar together in a small bowl without waiting for the sugar to dissolve.
- As soon as the sponge comes out of the oven, prick it all over with a skewer and spoon the drizzle slowly across the surface.
- Leave the bake in the tin for about 20 minutes until the topping sets, then lift out using the paper. Scatter over the lemon zest strips, dust with icing sugar and cut into 12 squares.
Notes
- Keep the oven door shut for the first 25 minutes to stop the sponge sinking in the middle.
- Use granulated sugar and pour the drizzle over the hot sponge for a crunchy topping.
- Check the sponge from 30 minutes, as overbaking makes the tray bake dry.
- Prick the sponge right down to the base so the drizzle soaks in rather than sitting on top.
- Grate only the yellow zest of the lemons, as the white pith tastes bitter.
- Store in an airtight container for up to 3 days at room temperature or 5 days in the fridge.
- Freeze wrapped squares for up to 3 months and defrost overnight at room temperature.
- Plain flour can replace self-raising flour if you use 175g plain flour and 3 tsp baking powder in total.
