Mary Berry Lemon Drizzle Tray Bake Recipe
Do you love lemony treats? This Mary Berry Lemon Drizzle Tray Bake Recipe is perfect. It is soft, tangy, and sweet. The cake is light and fluffy.
Equipment
- Large Mixing Bowl
- Electric mixer or wooden spoon
- Baking parchment paper
- 30x23cm tray bake tin
- Wire cooling rack
- Small bowl for drizzle
- Knife for cutting
Ingredients
- 225 g softened butter
- 225 g caster sugar
- 275 g self-raising flour
- 2 teaspoons baking powder
- 4 large eggs
- 4 tablespoons milk
- Zest of 2 lemons
- 175 g granulated sugar
- Juice of 2 lemons
Instructions
- Set your oven to 180°C.
- Use 160°C for fan ovens.
- This is important.
- Grease your tray bake tin well.
- Line it with baking parchment.
- Push paper into the corners.
- Put butter, sugar, and flour in bowl.
- Add baking powder and eggs.
- Pour in milk and lemon zest.
- Beat for two minutes until smooth.
- Pour batter into prepared tin.
- Spread it evenly with a spoon.
- Bake for 35-40 minutes.
- The cake should spring back.
- It should pull from tin sides.
- Mix granulated sugar with lemon juice.
- Stir until it is runny.
- Remove cake from tin.
- Place on wire rack.
- Spoon drizzle over warm cake.
- Let it soak in.
- Wait until cake is cold.
- Cut into squares.
- Serve and enjoy.
Notes
- Use room temperature butter always.
- Cold butter does not mix well.
- Fresh lemons taste much better.
- Do not use bottled juice.
- Pour drizzle on warm cake only.
- This helps it soak in nicely.
- Make holes with a toothpick first.
- The drizzle will go deeper.
- Do not overbake your cake.
- Check it at 35 minutes.