Lemon drizzle cake is a classic and this version from the Queen of baking is so easy to make and can happily serve a large group so it’s perfect if you’re expecting friends round for tea.
Lemon drizzle cake is an deliciously easy cake to make and this tray bake version means it slices perfectly into delightful little squares that are perfect for sharing – and you can make the sizes as big or little as you choose.
For a fun afternoon of baking at home, this is the ideal recipe. It’s simple, tasty and it’ll fill your home with the lovely smell of baking that we all love! Give it a go – it really couldn’t be easier!
Taken from Mary Berry’s Cookery Course, published by DK, £17.99 (paperback edition).
- 225g butter (room temperature) or vegetable spread (at least 70% fat), plus extra for greasing
- 225g caster sugar
- 275g self-raising flour
- 1 tsp baking powder
- 4 large eggs
- 4 tbsp milk
- grated zest of 2 lemons
- For the glaze:
- juice of 2 lemons
- 175g (6oz) granulated sugar
Preheat the oven to 180C, 160C fan, gas 4. Grease a traybake tin measuring 30cm x 23cm and 4cm deep and line the base with baking parchment.
Place the butter, sugar, flour, baking powder, eggs, milk and lemon zest in a large bowl. Beat with an electric mixer for 1-2 minutes, or with a wooden spoon for a little longer, until smooth.
Turn the mixture into the lined tin and spread evenly. Use a spatula to smooth and scrape up all the mixture around the sides of the bowl.
Bake in the preheated oven for 35-40 minutes, or until risen and springy to the touch.
Run a knife around the edge of the traybake to loosen it from the tin, then transfer to a wire rack.
For the glaze: mix the lemon juice with the sugar and spoon over the warm cake. Leave to cool, then cut into 16 rectangular slices.