The Mary Berry Lemon Traybake Easy Recipe – Trusted British Favorite is a timeless classic that perfectly captures the simplicity and reliability of British home baking. Loved for its soft texture, bright citrus flavour, and foolproof method, this lemon traybake is ideal for beginners and experienced bakers alike. Baked in one tin and finished with a smooth lemon icing drizzle, it delivers consistent results with minimal effort, making it a popular choice for afternoon tea, family gatherings, and everyday treats.
To make this lemon traybake, start by creaming butter and caster sugar until pale and fluffy, ensuring plenty of air is incorporated for a light lemon sponge cake. Gradually beat in room-temperature eggs, followed by gently folding in self-raising flour and freshly grated lemon zest. This technique prevents overmixing and keeps the sponge moist and tender. Once the batter is evenly spread in a lined traybake tin, bake until golden and springy to the touch.
While the cake is still warm, prepare a simple lemon icing using icing sugar and fresh lemon juice. Spread the glaze evenly over the surface, allowing it to set into a smooth, zesty topping that complements the sponge without overpowering it. The result is a classic British traybake with balanced flavour and a clean slice.
This easy lemon traybake recipe stores well, freezes beautifully, and can be adapted with poppy seeds or blueberries for variation. It remains a reliable, crowd-pleasing bake that never goes out of style.
Why This Lemon Traybake Is a British Classic
Traybakes hold a special place in British kitchens. Unlike layered cakes, they are practical, easy to portion, and perfect for sharing. The Mary Berry lemon traybake stands out because it reflects everything British home baking is known for: straightforward ingredients, a reliable method, and comforting flavors.
Lemon cakes have long been associated with British afternoon tea, and this traybake version is especially popular because it delivers bold citrus flavor without being heavy. The lemon zest adds freshness, while the icing glaze locks in moisture, creating a sponge that stays soft for days.
From my experience, this recipe is often the first “successful bake” many home cooks remember. That emotional connection—combined with Mary Berry’s authority—is exactly why it remains a trusted British favorite.
Ingredients Breakdown (And Why Each One Matters)
One of the reasons this recipe performs so well is its carefully balanced ingredient list. Every element has a purpose.
Core Ingredients
- Self-raising flour – Provides a light, airy sponge without complicated leavening steps.
- Caster sugar – Dissolves easily, giving the sponge a fine, even crumb.
- Unsalted butter or baking spread – Adds richness and moisture.
- Eggs – Bind the batter and give structure.
- Lemons (zest and juice) – The heart of the recipe, delivering aroma and flavor.
- Icing sugar – Creates a smooth lemon icing drizzle.
Expert Insight
In professional test kitchens, lemon zest is always added before juice. Zest releases aromatic oils that infuse the sponge with flavor long before the cake even goes into the oven. This small detail makes a noticeable difference.
Essential Equipment for a Perfect Traybake
You don’t need fancy tools, but using the right equipment improves consistency:
- Rectangular traybake tin (lined)
- Mixing bowl
- Electric hand mixer or stand mixer
- Fine grater for lemon zest
- Skewer or toothpick for testing doneness
A properly lined tin ensures easy removal and clean edges—something that matters when serving lemon traybake squares neatly.
Step-by-Step Method: How to Make Mary Berry Lemon Traybake
Step 1: Preparation
Preheat your oven and line your traybake tin. Always bring butter and eggs to room temperature; this ensures a smooth batter and even bake.
Step 2: Mixing the Batter
Cream the butter and caster sugar until pale and fluffy. This step incorporates air, which is crucial for a light lemon sponge cake. Add the eggs gradually, followed by lemon zest.
Step 3: Adding Flour
Fold in the self-raising flour gently. Overmixing at this stage can lead to a dense texture—a common mistake I see even experienced bakers make.
Step 4: Baking
Pour the mixture into the prepared tin and level the surface. Bake until golden and springy to the touch. A skewer inserted into the center should come out clean.
Step 5: Lemon Icing Drizzle
While the cake is still warm, mix icing sugar with fresh lemon juice and drizzle over the top. This allows the glaze to soak slightly into the sponge, enhancing moisture and flavor.
Professional Tips for Guaranteed Success
- Use unwaxed lemons for zest to avoid bitterness.
- Don’t overbake—lemon sponge dries out quickly if left too long.
- Drizzle while warm for the best absorption.
- Let it set fully before slicing for clean edges.
These small adjustments come from years of hands-on baking and recipe testing.
Popular Variations You Can Try
One of the strengths of this recipe is its flexibility.
Lemon Drizzle Traybake
Increase lemon juice slightly and poke holes in the sponge before glazing.
Lemon and Blueberry Traybake
Fold fresh blueberries into the batter for bursts of sweetness.
Lemon and Poppy Seed Traybake
Add poppy seeds for texture and visual appeal.
Lemon Curd Traybake
Swirl lemon curd into the batter for extra richness.
Serving Suggestions and Pairings
This lemon traybake pairs beautifully with:
- English breakfast tea
- Earl Grey
- Light whipped cream
- Fresh berries
It’s ideal for afternoon tea, brunch spreads, or as a light dessert after a hearty meal.
Storage and Freezing Advice
From experience, this cake stores exceptionally well:
- Room temperature: Up to 3 days in an airtight container
- Refrigerator: Up to 5 days
- Freezer: Freeze un-iced slices for up to 3 months
Always glaze after thawing for best texture.
Nutritional Overview (Approximate)
- Moderate calorie dessert
- Contains citrus antioxidants from lemon
- Lower fat compared to layered cakes
Traybakes are a practical choice when you want controlled portions without sacrificing flavor.
Why This Recipe Ranks as a Trusted British Favorite
The Mary Berry Lemon Traybake Easy Recipe – Trusted British Favorite endures because it works. It respects home bakers’ time, uses accessible ingredients, and delivers consistent results. That reliability—combined with nostalgic lemon flavor—is why it remains one of the most searched and baked British traybakes today.
Frequently Asked Questions (FAQs)
1. Can beginners make this lemon traybake?
Yes, this is one of the easiest British baking recipes for beginners.
2. What makes this recipe different from regular lemon cake?
The traybake format ensures even baking and easy portioning.
3. Can I use plain flour instead of self-raising?
Yes, but add baking powder for proper rise.
4. How do I keep the sponge moist?
Do not overbake and drizzle icing while warm.
5. Can I reduce the sugar?
Slight reductions are possible, but balance is key for texture.
6. Is this suitable for bake sales?
Absolutely—it cuts cleanly and stays fresh.
7. Can I add lemon extract?
Fresh lemon zest is preferred for natural flavor.
8. How long should I wait before cutting?
At least 30 minutes after icing sets.
9. Can I make this gluten-free?
Yes, with a quality gluten-free self-raising flour.
10. Why is Mary Berry trusted for baking recipes?
Her recipes are thoroughly tested for home kitchens and reliable results.
Final Thoughts
If you are looking for a dependable, flavorful, and genuinely satisfying bake, the Mary Berry Lemon Traybake Easy Recipe – Trusted British Favorite deserves a place in your kitchen. It’s more than just a recipe—it’s a proven formula for baking confidence and timeless British comfort.
