Mary Berry Lemon Traybake Recipe

Mary Berry’s Lemon Traybake is a light, zesty sponge cake baked in a rectangular tin and topped with a refreshing lemon icing. Perfect for parties, afternoon tea, or school events, this bake is easy to cut into squares, making it ideal for sharing. The combination of a soft sponge and tangy icing creates a cake that’s both refreshing and indulgent without being overly heavy.

What is Mary Berry Lemon Traybake?

A Lemon Traybake is a simple sponge cake infused with fresh lemon zest and juice, then baked in a tray rather than individual tins. Once cooled, it’s topped with lemon icing and sometimes sprinkled with lemon zest. Mary Berry’s version is straightforward and reliable, producing a moist, delicious cake every time.

Try Other Mary Berry Recipes

• Mary Berry Milk Chocolate Cake
• Mary Berry Lemon Traybake
• Mary Berry Dairy-Free Chocolate Cake
• Mary Berry Vegetable Soup
• Mary Berry Goulash Soup

Why This Recipe is Worth Trying

• Easy to serve – Bakes in one tin and cuts neatly into squares.
• Fresh and zesty flavour – Perfect balance of sweet and citrus.
• Great for sharing – Ideal for gatherings or bake sales.
• Beginner-friendly – Simple all-in-one method.
• Versatile – Can be decorated with zest, sprinkles, or candied peel.

Essential Ingredients to Make Mary Berry Lemon Traybake

For the sponge:

• 225g self-raising flour
• 225g caster sugar
• 225g butter, softened
• 4 large eggs
• 2 tsp baking powder
• Zest of 2 lemons
• 2 tbsp milk

For the icing:

• 250g icing sugar, sifted
• Juice of 1 lemon
• Zest of 1 lemon (for decoration)

Handy Kitchen Tools for Best Results

• 30 x 23cm rectangular baking tin, lined with baking paper
• Mixing bowls
• Electric whisk or stand mixer
• Spatula
• Cooling rack

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

Step 1: Prepare the tin

Preheat oven to 180°C (160°C fan). Grease and line a rectangular baking tin with baking paper.

Step 2: Make the sponge

In a bowl, beat butter, sugar, eggs, flour, baking powder, lemon zest, and milk together until smooth.

Step 3: Bake the traybake

Pour mixture into the prepared tin, spread evenly, and bake for 30–35 minutes until risen, golden, and springy. Cool in the tin.

Step 4: Prepare the icing

Mix icing sugar with lemon juice until smooth and slightly runny.

Step 5: Ice the cake

Spread icing evenly over the cooled cake. Scatter lemon zest on top for decoration.

Step 6: Cut and serve

Once icing sets, cut into squares and serve.

What I Got Wrong (And How I Fixed It)

• Didn’t line the tin properly – Cake stuck. Proper lining fixed this.
• Used too much lemon juice in icing – Made it too runny. Sticking to the recipe gave the right consistency.
• Overbaked sponge – Made it dry. Checking a few minutes early kept it moist.

Healthier Ways to Make Mary Berry Lemon Traybake

• Reduce sugar slightly in both sponge and icing.
• Swap butter for a light spread.
• Use wholemeal self-raising flour for added fibre.
• Top with a thin glaze instead of thick icing.

Ingredient Substitutions for Mary Berry Lemon Traybake

• Lemons → Limes for a different citrus twist.
• Butter → Dairy-free spread for a vegan-friendly version.
• Self-raising flour → Plain flour with 1 tsp baking powder.
• Icing sugar → Powdered coconut sugar for a natural sweetener.

Pairing Ideas: What to Serve With Lemon Traybake

• Cup of tea – The classic pairing.
• Vanilla ice cream – For a dessert option.
• Fresh berries – Add colour and freshness.
• Coffee – Balances the sweetness.
• Whipped cream – Adds indulgence.

Expert Tips for Lemon Traybake Success

• Check the sponge early – Prevents overbaking.
• Sift icing sugar – Ensures smooth icing.
• Spread icing quickly – Sets fast, so work evenly.
• Use unwaxed lemons – For zest with the best flavour.
• Cool the sponge completely – Stops icing from melting.
• Cut with a sharp knife – For neat squares.

Creative Ways to Customize Lemon Traybake

• Add poppy seeds to the sponge for texture.
• Drizzle with white chocolate over the icing.
• Sprinkle with candied peel for decoration.
• Replace half the lemon juice with orange juice for a citrus mix.
• Top with edible flowers for a special occasion.

Storing Lemon Traybake the Right Way

• Store in an airtight container at room temperature for up to 4 days.
• Refrigerate if weather is warm.
• Freeze sponge (without icing) for up to 2 months.

How to Reheat Lemon Traybake

• Microwave method – Warm slices for 10–15 seconds for a fresh taste.
• Oven method – Heat at 140°C for 5 minutes.
• From frozen – Defrost before icing.

Nutritional Breakdown (per serving)

• Calories: ~360 kcal
• Protein: 5g
• Carbohydrates: 49g
• Fat: 16g
• Fibre: 1g
• Sugar: 34g

Print

FAQs

How do you keep a lemon traybake moist?

To keep a lemon traybake moist, avoid overbaking and check a few minutes early with a skewer. Adding a little milk to the batter also helps maintain softness.

When should you add lemon icing to a traybake?

Lemon icing should be added only after the sponge has cooled completely. Spreading it on a warm cake can cause the icing to melt and soak in unevenly.

Can you freeze Mary Berry’s lemon traybake?

Yes, lemon traybake freezes well. Wrap the un-iced sponge tightly in cling film and foil, then freeze for up to 2 months. Add icing after defrosting for best results.

How do you cut a lemon traybake neatly?

Allow the icing to set fully before cutting, then use a sharp knife dipped in hot water and wiped dry for clean, even slices.

Wrapping It Up

Mary Berry’s Lemon Traybake is a refreshing, simple bake that’s perfect for sharing. With its moist sponge, tangy icing, and easy method, it’s a versatile recipe that works for family gatherings, bake sales, or tea-time treats. A true Mary Berry classic, this traybake is one you’ll bake again and again.