Mary Berry 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.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 12
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
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225g self-raising flour
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1 teaspoon baking powder
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225g butter, softened
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225g caster sugar
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4 large eggs
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Zest of 2 lemons
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2 teaspoons ground ginger or 3 tablespoons finely chopped crystallised ginger
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1–2 tablespoons milk (only if the batter needs loosening)
For the Lemon Icing:
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175g icing sugar
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2–3 tablespoons fresh lemon juice (adjust for thickness)
Instructions
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Prepare the tin: Grease and line your traybake tin with baking parchment.
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Combine the basics: Beat butter and caster sugar until pale and fluffy.
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Add eggs gradually: Mix one egg at a time to avoid curdling.
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Stir in flavours: Fold in lemon zest and ginger.
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Add dry ingredients: Sift flour and baking powder into the mixture, folding gently.
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Adjust consistency: Add a splash of milk if the batter seems thick.
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Spread the batter: Pour into the lined tray and level the top.
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Bake: Cook until golden and springy to the touch.
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Cool completely: Set the tray on a rack before icing.
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Mix icing: Stir lemon juice into icing sugar until smooth.
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Finish the bake: Drizzle or spread icing over the cooled cake, then slice into squares.