Lemon drizzle loaf cake is a favourite bake for many people, and turning it into a traybake cake offers smaller servings, ideal for sharing.
The description of the recipe reads: “Mary Berry’s lemon drizzle traybake has been a hit since the 1960s, and this is the recipe she is most asked for when stopped in the street.”
According to the recipe, it takes less than 30 minutes to prepare, around 30 minutes to cook and will make 16 servings when cut into small squares.
With more than 180 five-star ratings, I was eager to try this recipe out to see just how delicious the cake was.
To start with, I greased a traybake tin with butter before lining it with parchment paper and turning my oven to 180C.
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Ingredients:
For the cake:
225g baking spread or butter at room temperature
225g caster sugar
275g self-raising flour
Two tsp baking powder
Four free-range eggs
Four tbsp milk
Two unwaxed lemons, finely grated zest only
For the glaze:
175g granulated sugar
Two lemons, juice only
Method:
I started by measuring out all of the ingredients and placing them into my stand mixer, beating until fully combined.
I found this step super easy because most recipes call for the butter and sugar to be mixed separately as well as the eggs.
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It is important not to over-mix the batter here because this can affect the outcome of the cake so mix until it is just incorporated.
Next, I added the cake mixture into my tin and placed it in the oven for 30 minutes, checking after 25 to see how far it had left.
The cake was fully cooked through after 25 minutes and I checked this by placing a baking skewer into the centre of the cake, seeing if any mixture came out with it.
The lemon cake was then left to cool slightly in the tin while I made the sugar and lemon mixture to pour over the top of the cake.
It was simple and only required measuring out the sugar before mixing in the lemon juice until it turned into a thin paste.
This was then poured over the hot cake, making sure there were a few holes made across the top for the liquid to soak into.
I then lifted the cake out onto a wire rack before leaving it to full completely and cutting it into 16 slices.
The cake tasted incredible both warm and cold and was super light and fluffy with a gorgeous citrus flavour running throughout, emphasised by the lemon glaze.
It couldn’t have been easier to follow and it turned out exactly how expected, being a hit with all my family.
The recipe tips noted: “It is important to spoon the lemon drizzle onto the cake while it’s still warm so the lemon juice soaks up properly.
“Mary’s lemon drizzle cake can be stored in an airtight container for three to four days and can be frozen for up to a month.”
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