Mary Berry’s all-in-one lemon drizzle cake recipe 'has been a hit since the 1960s'

Lemon drizzle cake is a common bake in spring thanks to its bright, citrusy flavours and light texture. The cake’s light sponge and tangy lemon flavour make it a perfect dessert for this time of year, offering a welcome change from the heavier foods of winter. Mary Berry’s lemon drizzle traybake cake has “been a hit since the 1960s”, and it’s the recipe she is most asked for when stopped in the street.

It’s great for sharing, taking just 35 minutes to bake in the oven with few ingredients needed. What’s more, it lasts for up to four days in an airtight container, but can also be frozen for one month. For the cake: 225g baking spread 225g caster sugar 275g self-raising flour Two level teaspoons of baking powder Four free-range eggs Four tablespoons of milk Two unwaxed lemons, finely grated zest For the glaze: 175g granulated sugar Two lemons, juice only Start by preheating the oven to 180C or 160C Fan and grease a 12x9inch tray with butter and line it with baking paper.

Measure all the ingredients into a large bowl and simply beat for two minutes or until well mixed. Turn the mixture into the prepared tin and level the top. Bake for 35 to 40 minutes, and whilst it is in the oven, make the glaze by mixing the sugar with the lemon juice.

Leave the cake to cool for five minutes before lifting it out with the paper and placing it on a wire rack over a tray. It’s important to spoon the lemon drizzle onto the cake while it is still warm so the lemon juice soaks into .