Mary Berry, the beloved British baker and television personality, has become synonymous with delicious, easy-to-make, and crowd-pleasing recipes. One of her standout creations is the Lemon Drizzle Tray Bake, a zesty, moist cake that delivers all the refreshing flavors of lemon in a simple, no-fuss tray bake. Whether you’re a seasoned baker or just getting started in the kitchen, this cake offers a straightforward yet delightful baking experience. Below is an in-depth guide to Mary Berry’s Lemon Drizzle Tray Bake, including how to make it, tips for perfecting the recipe, and answers to some frequently asked questions.
What Is a Lemon Drizzle Tray Bake?
A tray bake is a type of cake that is made in a shallow, rectangular baking tray, making it easy to cut into square portions and serve to a crowd. Mary Berry’s Lemon Drizzle Tray Bake features a rich, moist cake base flavored with fresh lemon zest and juice, topped with a tangy, sweet drizzle that soaks into the cake, adding an irresistible burst of citrus flavor. The combination of soft, sponge-like cake with the citrusy drizzle makes it a perfect treat for afternoon tea, dessert, or a snack.
Why Is Mary Berry’s Lemon Drizzle Tray Bake So Popular?
Mary Berry’s Lemon Drizzle Tray Bake has become a household favorite for several reasons:
Simple Ingredients: The recipe uses basic ingredients that you likely already have in your pantry, including butter, sugar, eggs, flour, and fresh lemons.
Easy to Make: Unlike elaborate layer cakes or complex bakes, a tray bake requires minimal effort and time. It’s ideal for beginner bakers or anyone looking for a quick and tasty treat.
Perfectly Balanced Flavors: The tangy lemon flavor perfectly complements the sweetness of the cake, creating a balanced flavor profile that isn’t too overpowering.
Versatile: Whether you’re serving it at a family gathering, a bake sale, or simply enjoying a quiet afternoon tea, this cake is sure to impress.
Ingredients for Mary Berry’s Lemon Drizzle Tray Bake
Here’s a list of the ingredients you’ll need to make Mary Berry’s Lemon Drizzle Tray Bake:
For the cake:
200g (7 oz) unsalted butter, softened
200g (7 oz) caster sugar
4 large eggs
200g (7 oz) self-raising flour
1 tsp baking powder
2 lemons (zested and juiced)
A pinch of salt
For the drizzle:
100g (3.5 oz) caster sugar
Juice of 1 lemon
The recipe is simple and easy to follow, and you don’t need any special equipment other than a standard 9-inch square baking tray, a mixing bowl, and a whisk.
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare the Tray
Before you begin, preheat your oven to 180°C (350°F) or 160°C (320°F) for fan-assisted ovens. Grease your 9-inch square tray with butter and line it with parchment paper for easy removal.
Step 2: Make the Cake Batter
In a large mixing bowl, beat together the softened butter and caster sugar until light and fluffy. You can use an electric mixer or a hand whisk for this step. Once the butter and sugar are well combined, add the eggs one at a time, mixing well after each addition.
Next, fold in the self-raising flour and baking powder, followed by the zest and juice of the two lemons. Mix everything together until smooth and well combined. The batter should be thick but spreadable.
Step 3: Bake the Cake
Pour the batter into the prepared tray, smoothing the top with a spatula. Place it in the preheated oven and bake for 25-30 minutes or until a skewer inserted into the center comes out clean. The cake should be golden brown and spring back when lightly pressed.
Step 4: Make the Lemon Drizzle
While the cake is baking, prepare the lemon drizzle. In a small bowl, mix the caster sugar with the juice of one lemon. Stir until the sugar is dissolved and the mixture is syrupy.
Step 5: Drizzle the Cake
Once the cake has baked, remove it from the oven and allow it to cool for 5-10 minutes. Then, while the cake is still warm, prick it all over with a skewer or fork. Pour the lemon drizzle evenly over the top, ensuring it soaks into the cake for maximum flavor.
Step 6: Cool and Serve
Allow the cake to cool completely in the tray before slicing it into squares. The lemon drizzle will firm up slightly, leaving a glossy finish on the top of the cake.
Tips for the Perfect Lemon Drizzle Tray Bake
Use Fresh Lemons: For the best flavor, always use fresh lemons rather than bottled lemon juice. The zest adds a fresh, vibrant flavor to the cake.
Don’t Overmix the Batter: When incorporating the flour into the mixture, be careful not to overmix. This could make the cake dense instead of light and fluffy.
Adjust the Sweetness: If you prefer a sweeter cake, you can adjust the amount of sugar in the drizzle to your liking.
Make it Gluten-Free: If you’re looking to make a gluten-free version of this tray bake, swap the self-raising flour for a gluten-free flour blend and add a teaspoon of gluten-free baking powder.
Add a Touch of Icing Sugar: For an added finishing touch, you can dust the cooled cake with a light dusting of icing sugar before serving.
Why Is Lemon Drizzle Cake So Popular?
Lemon drizzle cake is a classic British bake that has stood the test of time. Its popularity is due in part to its simple ingredients, refreshing citrus flavor, and ease of preparation. Lemon drizzle cake is versatile and can be enjoyed by people of all ages, whether served at a special occasion or as a comforting treat for an afternoon tea.
Mary Berry’s Lemon Drizzle Tray Bake takes this popular dessert to the next level by making it easier to prepare and more portable. The tray bake format allows you to make a large batch that can be sliced into individual pieces, perfect for gatherings or sharing with friends and family.
FAQs
What is the difference between lemon drizzle tray bake and a traditional lemon drizzle cake?
The primary difference between a lemon drizzle tray bake and a traditional lemon drizzle cake lies in the preparation and serving method. A tray bake, like Mary Berry’s recipe, is made in a shallow rectangular baking tray, which allows for easier cutting into squares or bars. On the other hand, a traditional lemon drizzle cake is usually made in a loaf or round cake tin and is often served as slices. Both cakes feature a tangy lemon drizzle that soaks into the cake, but the tray bake is typically quicker and more convenient, especially for serving a crowd.
Can I substitute ingredients in Mary Berry’s lemon drizzle tray bake?
Yes, you can make a few adjustments to suit dietary preferences or available ingredients. Some common substitutions include:
Gluten-free option: Replace the self-raising flour with a gluten-free flour blend. You may need to add extra baking powder to ensure the cake rises properly.
Dairy-free option: You can swap the butter with a dairy-free margarine or use vegetable oil. Ensure that the other ingredients, such as the drizzle, are also dairy-free (use dairy-free butter for the drizzle).
Egg-free option: If you need to make this cake egg-free, you can substitute the eggs with an egg replacer or use flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg).
These substitutions may slightly alter the texture, but the overall flavor should remain similar.
How do I make the perfect lemon drizzle?
The key to a perfect lemon drizzle is balancing the tartness of the lemon with the sweetness of the sugar. Mary Berry’s recipe calls for mixing caster sugar with freshly squeezed lemon juice to make a syrupy drizzle that soaks into the cake. To achieve the perfect drizzle:
Use fresh lemons: Fresh lemon juice and zest give the drizzle a stronger, more vibrant flavor.
Dissolve the sugar properly: Stir the sugar into the lemon juice until it fully dissolves, creating a smooth syrup.
Apply while the cake is still warm: Pour the drizzle over the warm cake so it soaks in for maximum flavor.
You can also adjust the amount of sugar based on your personal preference for sweetness.
Why is my lemon drizzle tray bake dry?
If your cake turns out dry, there could be a few reasons behind it. Here are some tips to avoid dry cake:
Overbaking: Overbaking is one of the most common reasons for dry cakes. Check the cake after 25 minutes by inserting a skewer into the center; if it comes out clean, the cake is done.
Not enough moisture: Ensure you add the correct amount of lemon juice in both the cake batter and the drizzle. Lemon juice not only adds flavor but also moisture to the cake.
Incorrect oven temperature: Make sure your oven is preheated to the correct temperature. An oven that’s too hot can cook the cake too quickly on the outside, leaving it dry in the middle.
Can I make Mary Berry’s lemon drizzle tray bake ahead of time?
Yes, you can make Mary Berry’s Lemon Drizzle Tray Bake ahead of time. The cake will keep well for 2–3 days if stored in an airtight container at room temperature. You can also freeze the cake before applying the drizzle. To do this, wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. When you’re ready to serve, thaw it completely and then drizzle the lemon syrup over it. This makes it a great make-ahead option for parties or family gatherings.
In Summary
Mary Berry’s Lemon Drizzle Tray Bake is an easy and delicious recipe that has become a staple in many home kitchens. Its refreshing lemon flavor, coupled with the light, moist texture of the cake and the tangy drizzle, makes it a perfect treat for almost any occasion. Whether you’re new to baking or a seasoned pro, this recipe is a great way to add a little sweetness and citrusy brightness to your day.
In summary, making a successful lemon drizzle tray bake relies on using fresh ingredients, following the right techniques, and having a little patience. With tips for substitutions, troubleshooting dry cakes, and creative ways to add flavor, you can ensure your lemon drizzle tray bake turns out perfect every time. Whether you make it for a gathering, a special event, or simply as a treat for yourself, this cake will certainly impress.
To read more, Click here.
