Mary Berry’s lemon drizzle traybake
This Mary Berry lemon drizzle traybake is the most delicious lemon slice. It’s a just like our favourite lemon drizzle cake but baked in a traybake tin, and topped with a little bit of lemon icing.
This Mary Berry lemon drizzle traybake is the most delicious lemon slice. It’s just the same as our lemon drizzle cake (which I love) but baked as a traybake and with a little lemon icing on top.
Traybakes are great bakes, and this lemon drizzle traybake is no exception. They’re perfect for cake sales and for sharing with friends at an afternoon tea.
How can kids help make the lemon traybake
When I’m baking with the kids I like to look out for ‘all in one’ recipes that mix everything together in one bowl. They’re much easier, tend to make less mess and hopefully leave you with fewer dishes to wash! This recipe is a great example of one of those so your kids should easily be able to measure out all the ingredients and mix them all together. Once you’ve made the cake batter your kids can help pop the batter into the baking tin, before baking it and then decorating.
Adding the lemon drizzle is also a great job for little kids. You want to take your time with it so that all the drizzle soaks in, and I find that’s a responsibility my kids can get on board with.
Finally, if you add the lemon icing you can keep as simple as you like. It’s very easy to pour over some white icing. And the beauty of traybakes is that you can decorate all your slices in one go.
How long does a lemon drizzle traybake keep?
This traybake doesn’t last long in our house, but it will keep in an air tight container for up to three days.
If you want to keep the traybake for longer you can freeze it for up to a month. Wrap it well in cling film / glad wrap, either whole or in idividual slices, and pop it in a freezer bag. Make sure it’s defrosted fully before you serve it.
What else can you make with lemons?
If you liked this lemon traybake, you might like some of our other lemon recipes. They’re a great way of using up more lemons if there are a few left over in your pack.
Lemon meringue cheesecake
Mary Berry lemon drizzle cake
Lemon biscuits
Lemon blueberry loaf
Lemon curd muffins
Lemon cheesecake
Lemon sponge cake
Lemon drizzle cupcakes
Individual lemon tartlets
Lemon blueberry muffins
Lemon meringue pie
Useful equipment
You might need the following baking tools/gadgets to make this lemon drizzle traybake:
Digital scales
Freestanding mixer
Mixing bowl
Measuring cups
Measuring spoons
Lemon zester
Lemon juicer
Baking tin
Wire rack
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Difficulty: Easy
Time: 30 + 35 minutes baking
Serves: 24 slices
Ingredients
For the sponge
225g (1 cup) caster sugar
275g (2 1/4 cup) self-raising flour
225g (1 cup) softened butter
2 tsp baking powder
4 large eggs
4 tbsp milk
Grated rind of 2 lemons
For the lemon drizzle
Juice of 2 lemons
175g granulated sugar
For the lemon icing (optional)
1 tablespoon lemon juice
50g (approx) Icing sugar
How to make Mary Berry’s lemon traybake
Pre heat the oven to 180C / 160C Fan and prepare your tin
Get your child to grease a 30 x 23 cm tin with a little butter then line the with baking paper. We find the easiest way of lining the tin is to cut a strip of baking paper the width of the tin, and place that in. Then cut another strip to fit the other way in your tin. Leave some baking paper overhanging the edges to make the traybake easier to remove from the tin later.
Mix all the ingredients together
This is a great simple recipe as everything just gets mixed in together. So get your kids to add all the ingredients into your mixing bowl. You can do it in any order, but if you stick to the order they’re listed in the ingredients you’re less likely to forget something.
Start measuring out the sugar and flour, then add the butter or baking spread if you’re using it. The butter will need to be soft enough to mix in, so if yours isn’t cut it into a few pieces and pop it in the microwave for a few seconds – just long enough to soften it, not long enough for it to melt.
Add the baking powder. When your kids are measuring this out, make sure they use their finger to level the teaspoon so you add just the right amount.
Crack the eggs into a separate small bowl, then add into your mixture. We never add them straight in just in case any shell goes in. If it does, fish it out with a larger piece of shell or a teaspoon. Add the milk.
Using the small side of your grater or a zester, grate the rind of the lemon and add to the bowl.
Using the k-paddle of your mixer, or a hand held mixer mix everything together until it’s a well blended smooth batter. Scrape down the sides of your bowl with a spatula to make sure everything at the bottom is mixed in.
Bake Mary Berry’s lemon drizzle traybake
Get your kids to pour or spoon the batter mixture into your tin and level the top with a spatula.
Bake it in the oven for 35-40 minutes or until the cake has shrunk away from the sides of the tin and springs back when pressed gently with your fingers.
To double check, you can insert a skewer or sharp knife into the centre of the traybake. If it’s ready, it should come out clean.
Add the lemon drizzle topping
Get your kids to squeeze both the lemons. To get more juice out of them, before you squeeze them, try heating them in the microwave for 10 secondsd or so, then roll them around on your worktop.
Remove one table spoon of lemon juice for later, then add the granulated sugar to the remaining lemon juice.
Once the lemon traybake has been removed from the oven, and before it has cooled down, poke some holes in it with a cocktail stick and then get your kids to spoon the lemon drizzle over the top.
Leave the traybake to cool in the tin.
Make the icing
The traybake already has a delicious lemon drizzle so doesn’t necessarily need the lemon icing on top. We’ve added it just to make it look a bit more decorative as it’s otherwise quite plain looking.
Take the table spoon of lemon juice and add some icing sugar until you have a slightly runny consistency.
Remove the traybake from the baking tin, then drizzle the lemon icing over the top.
Cut into pieces, serve and enjoy.
Lemon slice
Ingredients
- 225 g (1 cup) softened butter
- 225 g (1 cup) caster sugar
- 275 g (2 ¼ cup) self-raising flour
- 2 tsp baking powder
- 4 large eggs
- 4 tbsp milk
- 2 Grated rind of a lemons
For the lemon drizzle
- Juice of 2 lemons
- 175 g (¾ cup) granulated sugar
For the icing
- Icing sugar
- 50g (¼ cup) icing / confectioners sugar
Instructions
- Pre heat the oven to 180C / 160C Fan
- Get your child to grease a 30 x 23 cm tin with a little butter then line the with baking paper.
Mix all the ingredients together
- Measure the flour, sugar and butter and baking powder into your bowl/mixer.
- Crack the eggs into a separate bowl, then add into your mixture. Add the milk.
- Using the small side of your grater, grate the rind of the lemon and add to the bowl.
- Mix everything together until it’s well blended.
Bake the lemon slice
- Pour the mixture into your tin and level the top with a spatula.
- Bake in the oven for 35-40 minutes or until the cake has shrunk away from the sides of the tin and springs back when pressed gently with your fingers.
Add the lemon drizzle
- Squeeze the lemons into a small bowl and add the granulated sugar. Keep a tablespoon of lemon juice aside for the lemon icing later if you're doing it.
- As soon as your traybake comes out the oven, poke some holes in it with a cocktail stick and pour over the lemon drizzle.
- Leave to cool in the tin.
Ice the lemon slice
- Take your tablespoon of lemon juice and add some icing sugar until you have a nice runny consistency. Drizzle it over your cake. Leave it to set before cutting.
Pin Mary Berry’s lemon traybake for later
Similar recipes
If you liked this lemon slice, you’ll love our lemon biscuits our lemon curd muffins and our other easy bakes for toddlers.
This looks like a lovely quick and easy lemon cake recipe. I love lemon cakes that have a little tang to them
Thanks. It’s a great alternative to a lemon drizzle cake, and isn’t too sweet.