![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/Mary-Berry-s-five-step-lemon-drizzle-traybake-has-been-a-hit-since-the-1960s-recipe-4955254.jpg?r=1694512626916\")
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Lemon drizzle loaf is a favourite for many, and turning it into a traybake cake offers smaller servings, perfect for sharing.\u00a0<\/p>\n
The description of the recipe reads: \u201cMary Berry\u2019s lemon drizzle traybake has been a hit since the 1960s, and this is the recipe she is most asked for when stopped in the street.\u201d<\/p>\n
It\u2019ll take less than 30 minutes preparation time, around 40 minutes to cook and will make 16 servings when cut into small squares.<\/p>\n
According to its 181 five-star ratings, this is an absolute staple in many people\u2019s homes.<\/p>\n
To start with, grease a 30cmx23cm tin with butter and line the base with parchment paper before turning the oven on at 180C or 160C fan.<\/p>\n
READ MORE: <\/strong> Interior design choices making your home look \u2018cheap and tacky\u2019 to avoid<\/strong><\/p>\n For the cake:<\/b><\/p>\n 225g baking spread, plus extra for greasing<\/p>\n 225g caster sugar<\/p>\n 275g self-raising flour<\/p>\n 2tsp baking powder<\/p>\n Four free-range eggs<\/p>\n 4tbsp milk<\/p>\n Two unwaxed lemons, finely grated zest only<\/p>\n For the glaze:<\/b><\/p>\n 175g granulated sugar<\/p>\n Two lemons, juice only<\/p>\n Don’t miss… <\/strong> 1. Measure all of the cake ingredients into a large bowl and beat for two minutes, or until well blended before turning the mixture into the tin.<\/p>\n Make sure not to over-mix the batter as this will affect the final result so keep an eye on the ingredients.<\/p>\n 2. Bake for 35 to 40 minutes, until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake.<\/p>\n 3. Meanwhile, make the glaze by mixing the sugar with the lemon juice and stirring until it is all combined.<\/p>\n We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info<\/p>\n 4. Leave the cake to cook for five minutes in the tin, then lift out and place on a wire rack set over a tray.\u00a0<\/p>\n 5. Brush the glaze all over the surface of the warm cake and leave to set. Once set, remove the baking paper and cut it into slices.<\/p>\n The recipe tips noted: \u201cIt is important to spoon the lemon drizzle onto the cake while it\u2019s still warm so the lemon juice soaks up properly.<\/p>\n \u201cMary\u2019s lemon drizzle cake can be stored in an airtight container for three to four days and frozen for up to a month.\u201d<\/p>\n![](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/590x\/secondary\/This-cake-will-take-just-two-minutes-to-mix-4955258.jpg?r=1694512626989\")
<\/p>\nIngredients:<\/b><\/h3>\n
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