Mary Berry's recipes are what you need if you’re looking to make a dessert many will love - and her lemon drizzle traybake is one of them. When baking this recipe , the sponge comes out incredibly light and soft and it’s made better with the crunchy lemon and sugar glaze so it’s easy to see why it’s a favourite of hers. Not only is this recipe ever so easy to follow with such few steps, but I already had all the ingredients needed and you might do too.
Describing this bake, Mary wrote: “This really is our top favourite. It is always moist and crunchy. “The cake needs to be still warm when the topping is added so that it absorbs the lemon syrup easily, leaving the sugar on top.
Do allow the cake to cool a little though – if it is too hot the syrup will tend to run straight through.” This traybake cake took me just under 10 minutes to prep and baked in the oven for 40 minutes. Ingredients 225g butter, softened 225g caster sugar 275g self-raising flour Two teaspoons baking powder Four eggs Four tablespoons milk Finely grated rind of two lemons 175g granulated sugar Juice of two lemons Method I started by cutting a rectangle of non-stick grease-proof paper to fit the base and sides of a 30 x 23 x 4 cm tin before greasing and lining it, pushing it neatly into the corners of the tin.
Once that was done, I preheated the oven to 160C/325F/Gas 3. The next step was to measure out all of the ingredients for the sponge, add them all to a large bowl and beat well for two m.
