Mary Berry’s double lemon traybake recipe

Mary Berry’s double lemon traybake recipe is a great cake: it will become your go-to recipe for all the traybakes needed for fetes, coffee mornings, friends moving house, etc.

The all-in-one method of making, whisked in one bowl, is minimum fuss and super quick. It’s easy to ice, transport and will freeze well too, making it a great standby to tuck in the freezer.

Mary Berry's double lemon traybake recipe
Georgina Glynn Smith

MAKES 24 SQUARES

COOK TIME: 30-35 minutes, plus cooling

225g (8oz) cold baking spread, plus extra for greasing
225g (8oz) caster sugar
275g (10oz) self-raising flour
2 tsp baking powder (see tips)
4 large eggs
2 tbsp milk
2 tbsp lemon curd
finely grated zest of 2 lemons

FOR THE ICING

3-4 tbsp lemon juice
250g (9oz) icing sugar, sifted
finely grated zest of 1 lemon (see tips)

1. You will need a 23cm x 30cm (9in x 12in) traybake or roasting tin. Preheat the oven to 180C/160C fan/gas 4, then grease the tin with baking spread and line the base with baking paper.

2. Place all the ingredients for the cake into a large bowl and use an electric hand whisk to beat well for about 2 minutes until well blended. Turn the mixture into the prepared tin and level the top.

3. Bake in the oven for about 30-35 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed lightly in the middle with your fingertips. Leave to cool in the tin.

4. Meanwhile, make the icing. In a medium bowl, mix together the lemon juice and icing sugar to give a runny consistency. Use a palette knife to spread out evenly over the cake, sprinkle with the lemon zest and leave to set before cutting into pieces to serve.

PREPARE AHEAD

Can be made up to a day ahead and kept in an airtight container.

FREEZE

The cake freezes well without the icing.

MARY’S CLASSIC TIPS

To ensure a lovely level top for the icing, be careful to measure the baking powder accurately – too much and the batter will rise up too quickly and sink on cooling.
For longer pieces of rind in attractive, curled shapes, use a lemon zester/canelle knife rather than a grater, if you prefer.


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Classic, published by BBC Books on 25th January, price £26. As well as Mary’s introduction the book contains more than 100 all-new recipes, with Mary’s crucial tips for each one. Chapters include canapés and first courses, fish, poultry and game, pork, lamb and beef, vegetarian, puddings and desserts, and teatime. To order a copy for £20.80 until 4th February, visit you-bookshop.co.uk or call 0844 571 0640; p&p is free on orders over £15.