Mary Berry Lemon Drizzle Tray Bake Recipe: The BBC Food Classic
Few British baked goods have stood the test of time quite like a lemon drizzle cake. Sharp. Sweet. Impossibly moist. The lemon drizzle is arguably the most universally loved cake in the UK, and Mary Berry's traybake version, a recipe she's been making since the 1960s, is the one home bakers reach for most.
According to BBC Food, this is the recipe Mary Berry is most frequently stopped on the street and asked for. Rated 4.8 out of 5 stars from 244 ratings, the appeal is obvious: it's reliable, crowd-pleasing, and genuinely easy to pull off on the first attempt.
What Is Mary Berry's Most Famous Recipe?
Mary Berry has given us countless classics Victoria sponge, coffee and walnut cake, and her legendary Bakewell tart. But her lemon drizzle traybake consistently tops the list. It appeared in the BBC Two programme Mary at 90: A Lifetime of Cooking, cementing its place as her signature bake.
What makes it iconic? Three things: the all-in-one mixing method (everything goes in one bowl), the shallow traybake format that allows the drizzle to soak through without piercing, and the crunchy granulated sugar topping that sets into a crinkled glaze. That glaze is everything.
Recipe Overview
| Detail | Info |
|---|---|
| Prep Time | Less than 30 minutes |
| Cook Time | 25–30 minutes |
| Difficulty | Easy (beginner-friendly) |
| Servings | 18 squares |
| Calories Per Serving | 290 kcal |
| Tin Size | 30x23cm / 12x9in |
| Oven Temp | 180°C / 160°C Fan / Gas 4 |
| Storage | Airtight container, 3–4 days |
| Freezer-Friendly | Yes up to 2 months |
What Ingredients Do You Need for Mary Berry's Lemon Drizzle Traybake?
For the Sponge
- 225g (8oz) butter or baking spread softened to room temperature, plus extra for greasing
- 225g (8oz) caster sugar
- 275g (10oz) self-raising flour
- 1 level tsp baking powder
- 4 free-range eggs
- 4 tbsp milk
- Zest of 2 unwaxed lemons finely grated
For the Lemon Drizzle Glaze
- 175g (6oz) granulated sugar
- Juice of 2 lemons
Ingredient Notes and Substitutions
| Ingredient | Purpose | Best Substitute |
|---|---|---|
| Caster sugar (sponge) | Fine texture, even sweetness | Golden caster sugar for caramel notes |
| Granulated sugar (glaze) | Creates crunchy top | Demerara sugar for extra crunch |
| Self-raising flour | Lift and structure | Plain flour + 2 tsp baking powder per 150g |
| Butter | Richness and moisture | Dairy-free spread (e.g., Stork) for dairy-free |
| Milk | Loosens batter | Plant-based milk (oat, almond) |
| Unwaxed lemons | Intense zest flavor | Waxed lemons scrubbed in hot water |
What Equipment Do You Need to Make a Lemon Drizzle Traybake?
- 30x23cm (12x9in) traybake tin
- Baking paper / parchment
- Large mixing bowl
- Electric hand mixer or freestanding mixer
- Microplane or fine box grater (for zest)
- Pastry brush
- Wire rack with a tray beneath
- Citrus juicer
- Spatula
What Size Tray for a Traybake?
Mary Berry's recipe calls for a 30x23cm (12x9in) traybake tin. This size produces a shallow sponge typically 3–4cm deep which is the key to the recipe working as intended. The shallower depth means the lemon drizzle glaze soaks all the way through without needing to pierce the surface. If you only have a 9-inch square tin, increase baking time slightly (around 35 minutes) and reduce the ingredient quantities by approximately 20%.
How Do You Make Mary Berry's Lemon Drizzle Traybake Step by Step?
- Preheat the oven to 180°C / 160°C Fan / Gas 4. Grease the traybake tin with butter and line the base with baking paper.
- Add all sponge ingredients butter, caster sugar, self-raising flour, baking powder, eggs, milk, and lemon zest into one large bowl.
- Beat for 2 minutes using an electric mixer until smooth, pale, and well combined. The batter should be thick but drop easily from a spoon.
- Pour into the prepared tin and use a spatula to level the surface.
- Bake for 25–30 minutes, or until the cake has pulled slightly away from the sides of the tin and springs back when gently pressed in the center.
- Make the glaze while the cake bakes: stir the granulated sugar and lemon juice together until just combined (don't let it sit too long or the sugar starts to dissolve).
- Cool for 5 minutes in the tin, then lift out (with the baking paper still attached) and place on a wire rack set over a tray.
- Brush the glaze all over the surface of the warm cake immediately. Let it soak in and set.
- Remove the baking paper, cut into 18 squares, and serve.
Which Sugar Is Best for Lemon Drizzle Cake?
This is one of the most debated points in lemon drizzle circles. For the sponge, caster sugar is ideal its fine grain creams smoothly into butter and produces an even, tender crumb.
For the glaze, Mary Berry specifically uses granulated sugar. The coarser grain doesn't fully dissolve in the lemon juice, which is the point. When it hits the warm cake, it partially soaks in and partially crystallizes on the surface, creating that iconic crunchy, crinkled top. Swap it for caster sugar and the glaze turns syrupy and clear technically fine, but you lose the texture that makes this cake so distinctive.
When Should You Drizzle Lemon Drizzle Cake?
Apply the glaze while the cake is still warm ideally within the first 5 minutes of removing it from the oven. A warm sponge is porous, so the lemon juice sinks into the crumb as the sugar sits on the surface and sets. If you wait until the cake is fully cool, the glaze sits on top rather than penetrating the sponge, and you miss the full flavor payoff.
How Do You Make the Lemon Drizzle Glaze?
The glaze couldn't be simpler: combine 175g granulated sugar with the juice of 2 lemons and stir together. Don't heat it. Don't stir until the sugar dissolves. Make it right before you apply it if it sits too long, the sugar starts to dissolve into the juice and you'll lose the crunchy finish. Brush it generously and evenly across the whole surface of the warm cake.
What Are Mary Berry's Top Tips for a Perfect Lemon Drizzle?
- Use unwaxed lemons. Wax coatings can affect the flavor and texture of grated zest. If you can only find waxed lemons, scrub them well in hot water with a soft brush.
- Don't over-beat if using a food processor. Over-blending makes the batter too loose, which affects how the cake rises. Stop as soon as the mixture is smooth.
- Apply the glaze immediately. Warm cake absorbs it properly; cool cake doesn't.
- Mix the glaze just before using. The longer it sits, the more the sugar dissolves, and the less crunch you'll get on top.
- Zest only the yellow part. The white pith underneath is bitter. Use a microplane and rotate the lemon frequently.
What Variations Can You Try on the Classic Recipe?
| Variation | How to Do It | Flavor Profile |
|---|---|---|
| Poppy Seed Lemon | Add 2 tbsp poppy seeds to the batter | Nutty, speckled texture |
| Lime Drizzle | Replace one lemon with 2 limes | Sharper, more tropical tang |
| Orange Drizzle | Replace both lemons with 1 large orange | Softer, sweeter citrus |
| Elderflower & Lemon | Add 2 tbsp elderflower cordial to glaze | Floral, fragrant finish |
| Gluten-Free | Swap flour for a GF self-raising blend | Same texture, safe for intolerances |
| Dairy-Free | Use dairy-free spread + oat milk | Equally moist and golden |
| Lemon Poppy & Curd | Swirl lemon curd into batter before baking | Jammy, intense lemon pockets |
How Do You Troubleshoot Common Lemon Drizzle Problems?
Cake is dry:
The most common cause is overbaking. Ovens vary start checking at 23 minutes. If a skewer comes out clean and the cake springs back, it's done. Also check that you measured the milk accurately; it plays a key role in keeping the crumb moist.
Cake sank in the middle:
This usually happens when the oven door is opened too early (before the structure sets), when the batter was over-beaten, or when the oven temperature is too high. Use an oven thermometer to confirm accuracy.
Glaze isn't soaking in:
The cake was likely too cool when the glaze was applied. Always glaze within 5 minutes of removing from the oven. If the glaze is sitting in a puddle, tilt the rack gently to redistribute it.
Top too soggy, no crunch:
The glaze sat too long before being applied, allowing too much sugar to dissolve. Next time, mix it just before applying, and use granulated rather than caster sugar.
How Should You Store Mary Berry's Lemon Drizzle Traybake?
Store in an airtight container at room temperature for 3–4 days. The glaze actually helps preserve moisture, so the cake stays soft longer than most sponges.
To freeze: Allow the glazed cake to cool fully. Wrap in baking paper followed by two layers of foil. Freeze for up to 2 months. To thaw, remove the foil, leave in the baking paper on a rack, and defrost at room temperature for 2–3 hours.
For individual portions, cut into squares first, wrap each in foil, place in a labeled freezer bag, and freeze for up to 1 month. Each portion thaws in about 2 hours at room temperature.
Nutrition Information (Per Square, Based on 18 Servings)
| Nutrient | Per Serving |
|---|---|
| Calories | 290 kcal |
| Protein | 4g |
| Carbohydrates | 38.5g |
| of which sugars | 25g |
| Fat | 13.5g |
| of which saturates | 8g |
| Fibre | 0.7g |
| Salt | 0.6g |
Source: BBC Food, Mary Berry's Lemon Drizzle Traybake.
Serving Suggestions
The traybake format makes this ideal for afternoon tea, bake sales, and picnics. For a slightly more dressed-up presentation, try serving individual squares alongside:
- A spoonful of clotted cream or crème fraîche
- Fresh raspberries or blueberries
- A drizzle of warm lemon curd
- Mint leaves and a dusting of icing sugar for decoration
For bake sales, baking in a sturdy foil tray (placed on a baking sheet for stability) means the whole thing travels safely without needing to be transferred.
If you love this kind of easy Mary Berry crowd-pleaser, try her moist banana loaf for another beginner-friendly one-bowl bake, or her classic carrot cake for a spiced afternoon-tea alternative.
Frequently Asked Questions
What makes Mary Berry's lemon drizzle traybake different from a standard lemon drizzle loaf?
The traybake format creates a shallower sponge, which allows the lemon glaze to soak through the full depth of the cake without piercing. A loaf is deeper and typically requires skewering to achieve the same result.
Can I use salted butter instead of unsalted?
Yes, but reduce or omit any added salt in the recipe. The flavor difference is minimal in a cake with this much lemon zest.
Why does Mary Berry's recipe use milk?
The 4 tablespoons of milk loosen the all-in-one batter slightly, helping it spread evenly in the tin and contributing to a moist, tender crumb.
Can I make this recipe without an electric mixer?
Yes. Beat the ingredients vigorously with a wooden spoon in a large bowl. It takes more effort, but the result is comparable. Avoid a food processor if possible over-processing makes the batter too loose.
Can the lemon drizzle traybake be made the day before?
Yes. Bake and glaze the day before, allow to cool fully, then cover and store in an airtight container. The texture is often better the next day as the glaze fully sets and the moisture redistributes.
Is it possible to make a gluten-free version of this recipe?
Swap the self-raising flour for a gluten-free self-raising flour blend. If the blend doesn't contain xanthan gum, add ½ tsp per 200g flour to help with structure.
What's the difference between caster sugar and granulated sugar in this recipe?
Caster sugar goes in the sponge for a smooth, fine-textured crumb. Granulated sugar goes in the glaze specifically to create a crunchy, crystallized top a defining feature of this recipe.
Can I double the recipe for a larger crowd?
Yes, but use two tins rather than one deeper tin. Doubling the depth changes the baking time significantly and can cause the center to underbake.
Why did Mary Berry's recipe become so popular?
Its combination of minimal ingredients, one-bowl method, and reliable results makes it accessible to bakers at every level. The traybake format also makes portioning and transporting easy ideal for bake sales and gatherings.
Can lemon drizzle traybake be frozen with the glaze on?
Yes. Allow the glazed cake to cool completely before wrapping tightly and freezing for up to 2 months. The glaze holds up well through freezing and thawing.
Mary Berry Lemon Drizzle Traybake
Ingredients
For the sponge
- 225g (8oz) butter or baking spread, softened, plus extra for greasing
- 225g (8oz) caster sugar
- 275g (10oz) self-raising flour
- 1 level tsp baking powder
- 4 free-range eggs
- 4 tbsp milk
- Zest of 2 unwaxed lemons, finely grated
For the lemon drizzle glaze
- 175g (6oz) granulated sugar
- Juice of 2 lemons
Instructions
- Preheat and prep: Heat oven to 180°C / 160°C Fan / Gas 4. Grease a 30x23cm traybake tin and line the base with baking paper.
- Mix the sponge: Add all sponge ingredients (butter, caster sugar, self-raising flour, baking powder, eggs, milk, and lemon zest) to a large bowl. Beat for 2 minutes with an electric mixer until smooth and pale.
- Bake: Pour into the tin, level with a spatula, and bake for 25–30 minutes until the cake pulls slightly away from the sides and springs back when pressed.
- Make the glaze: While the cake bakes, stir the granulated sugar and lemon juice together (don't let it sit).
- Glaze while warm: Cool for 5 minutes in the tin, lift out on the paper onto a wire rack, and brush the glaze all over the warm cake. Let it soak in and set.
- Slice and serve: Remove the paper and cut into 18 squares.