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Mary Berry Lemon Traybake

Mary Berry Lemon Traybake recipe
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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.

Ingredients

Scale

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)

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-lemon-traybake/