Mary Berry Lemon and Ginger Traybake Recipe

This Mary Berry Lemon and Ginger Traybake is a bright, soft, and beautifully spiced cake that brings together fresh lemon zest, warm ginger, and a tender crumb. It’s the kind of bake that works for tea-time, celebrations, lunchboxes, or quick weekday desserts. With simple British ingredients, an oven-baked method, and a baking time that fits into any schedule, this traybake gives you reliable results every time.

The combination of citrus and spice makes it comforting yet refreshing, and the easy lemon icing adds a glossy finish that makes each square irresistible.

What Is Mary Berry’s Lemon and Ginger Traybake?

This traybake is a light sponge cake infused with grated lemon zest and ground or crystallised ginger. Baked in a rectangular tin, it rises evenly and slices cleanly into squares. It’s finished with a smooth lemon icing drizzled across the top for extra flavour. The cake is known for its simplicity — no layering, no complex steps — just a quick, dependable bake that delivers classic Mary Berry charm.

Other Popular Mary Berry Recipes

• Mary Berry Mini Beef Wellington
• Mary Berry Béchamel Sauce

Why This Recipe Is Worth Trying

• Perfect for batch baking – Ideal when you need many servings with minimal effort.
• Bright flavour combination – Lemon adds freshness while ginger brings warmth.
• Beginner-friendly method – Everything comes together in one bowl.
• Great for gatherings – Easy to transport and serve in neat squares.
• Freezes well – Keeps texture and flavour even after freezing.
• No special tools needed – Just a traybake tin and basic equipment.

Essential Ingredients to Make Mary Berry Lemon and Ginger Traybake

• 225g self-raising flour
• 1 teaspoon baking powder
• 225g butter, softened
• 225g caster sugar
• 4 large eggs
• Zest of 2 lemons
• 2 teaspoons ground ginger or 3 tablespoons finely chopped crystallised ginger
• 1–2 tablespoons milk (only if the batter needs loosening)

For the Lemon Icing:

• 175g icing sugar
• 2–3 tablespoons fresh lemon juice (adjust for thickness)

Handy Kitchen Tools for Best Results

• Large mixing bowl
• Electric hand mixer or wooden spoon
• Traybake tin (about 12 x 9 inches)
• Baking parchment
• Fine grater for lemon zest
• Cooling rack
• Spatula for icing

Step-by-Step Guide to Making Mary Berry Lemon and Ginger Traybake

• Prepare the tin: Grease and line your traybake tin with baking parchment.
• Combine the basics: Beat butter and caster sugar until pale and fluffy.
• Add eggs gradually: Mix one egg at a time to avoid curdling.
• Stir in flavours: Fold in lemon zest and ginger.
• Add dry ingredients: Sift flour and baking powder into the mixture, folding gently.
• Adjust consistency: Add a splash of milk if the batter seems thick.
• Spread the batter: Pour into the lined tray and level the top.
• Bake: Cook until golden and springy to the touch.
• Cool completely: Set the tray on a rack before icing.
• Mix icing: Stir lemon juice into icing sugar until smooth.
• Finish the bake: Drizzle or spread icing over the cooled cake, then slice into squares.

What I Got Wrong (And How I Fixed It)

• The cake was too dense – I didn’t cream the butter and sugar long enough; beating longer improved the texture.
• Icing soaked into the cake – I iced it too soon; cooling completely stopped this problem.
• Edges overbaked – I moved the tin to the centre of the oven and reduced baking time slightly.
• Flavour was weak – Increasing lemon zest and using crystallised ginger added more punch.

Healthier Version of Mary Berry’s Lemon and Ginger Traybake

• Replace part of the butter with Greek yoghurt.
• Use half caster sugar and half coconut sugar for a gentler sweetness.
• Swap self-raising flour for wholemeal self-raising flour for more fibre.
• Make a light glaze with less icing sugar and more lemon juice.

Ingredient Substitutions for Mary Berry Lemon and Ginger Traybake

• Use crystallised ginger instead of ground ginger for extra texture.
• Swap butter with a light margarine for a lower-fat bake.
• Replace lemon zest with orange zest for a softer citrus note.
• Use almond milk or oat milk instead of dairy milk if needed.
• Substitute part of the flour with ground almonds for a richer crumb.

Pairing Ideas: What to Serve With Mary Berry Lemon and Ginger Traybake

• A warm cup of tea – The citrus and ginger shine when paired with classic tea.
• Vanilla ice cream – Creates a hot-cold contrast that feels indulgent.
• Fresh berries – Adds colour and natural sweetness.
• Whipped cream dollop – A light addition without overwhelming flavour.
• Lemon curd swirl – Boosts the citrus flavour beautifully.

Expert Tips to Make Perfect Mary Berry Lemon and Ginger Traybake

• Cream butter and sugar properly to ensure a light, airy sponge.
• Use room-temperature ingredients so the batter mixes smoothly.
• Sift dry ingredients to avoid lumps and improve rise.
• Spread batter evenly for uniform baking.
• Prick the cake lightly before icing if you want a subtle tang to seep through.
• Taste the icing before spreading to adjust the lemon sharpness.
• Cut when fully set to keep clean, neat squares.

Creative Ways to Customize Mary Berry Lemon and Ginger Traybake

• Add poppy seeds for a speckled look and slight crunch.
• Mix in white chocolate chips for sweetness against the lemon.
• Drizzle with lemon syrup instead of icing for a glossy finish.
• Top with candied ginger pieces for a stronger ginger flavour.
• Fold in blueberries for bursts of freshness.
• Dust with icing sugar instead of icing for a lighter finish.

Storing Mary Berry’s Lemon and Ginger Traybake the Right Way

• Store in an airtight tin to keep it soft and moist.
• Keep at room temperature for up to 3 days.
• Refrigerate to extend freshness if your kitchen is warm.
• Freeze uniced portions for up to 3 months.
• Wrap slices individually before freezing for easy thawing.

How to Reheat Mary Berry Lemon and Ginger Traybake (If Needed)

Warm individual slices in a low oven (140°C / 285°F) for 5–7 minutes. Avoid microwaving iced slices because the icing melts quickly. If frozen, thaw at room temperature before reheating.

Nutritional Breakdown (per serving)

• Calories: ~310
• Carbohydrates: 46g
• Protein: 4g
• Fat: 12g
• Fibre: 1g
• Sugar: varies depending on icing

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FAQs

How do I stop a lemon and ginger traybake from sinking in the middle?

A traybake usually sinks when the batter is too wet or the oven door is opened too early. Make sure you cream the butter and sugar well, measure flour accurately, and keep the oven closed for at least the first 20 minutes of baking.

Why is my lemon and ginger traybake dense instead of light and fluffy?

A dense sponge often means the butter and sugar weren’t creamed enough or the flour was overmixed. Beat the mixture until pale and fluffy, then fold in the flour gently to keep the batter airy.

Can I use fresh ginger instead of ground or crystallised ginger in this traybake?

You can use fresh ginger, but reduce the quantity because it has a stronger flavour and more moisture. About 1 tablespoon of finely grated fresh ginger works well without making the sponge wet.

How do I make the lemon icing set properly on the traybake?

The icing sets best when the cake is completely cool. Mix icing sugar with lemon juice until thick but pourable, spread it evenly, and let it stand at room temperature until firm.

Wrapping It Up

This Mary Berry Lemon and Ginger Traybake is a comforting yet refreshing bake that fits into any occasion. It’s easy, reliable, and full of warm citrus flavour that everyone enjoys. The simple steps, adaptable ingredients, and clean-cut traybake presentation make it a recipe you’ll want to revisit often.

With the tips and variations above, you can customise it to suit your taste and create a traybake that always turns out beautifully.