Lemon Drizzle Traybake


Makes: 16 slices 

Time: 75 Minutes


A must-try dessert!


225g/8oz butter or baking spread at room temperature, plus extra for greasing

225g/8oz caster sugar

275g/10oz self-raising flour

2 level tsp baking powder

4 free-range eggs

4 tbsp milk

2 unwaxed lemons, finely grated zest only

1 heaped tbsp very finely chopped lemon verbena (optional)


For the glaze

175g/6oz granulated sugar

2 lemons, juice only


Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with butter and line the base with baking paper.

Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared tin and level the top.

Bake for 35–40 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. 

Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency. 

Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray.

Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve.

Recipe Tips

Tip 1: It is important to spoon the glaze on to the cake while it’s still warm so the lemon juice soaks in properly.

Tip 2: Lemon balm works well as an alternative for lemon verbena if you can’t get hold of any, or you could use finely chopped lemon thyme leaves.

Tip 3: This traybake can be stored in an airtight container for 3–4 days and frozen for up to a month.


Source: Mary Berry, BBC Food


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