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Easy Double Lemon Traybake (Mary Berry Recipe)

You will love this double lemon traybake recipe from Mary Berry. It’s so easy to make yet tastes really lemony that it will tantalise your taste buds and tastes so much better than a lemon drizzle cake!

Perfect for a party, or afternoon snack, this simple yet flavourful dessert combines the classic flavours of lemons and sugar to create a delectable zesty lemon traybake. Ready in just 30 minutes, this dish is sure to be a hit with all your family and friends!

double lemon traybake uk recipe

Lemon slice zesty traybake

This double lemon traybake is a real show-stopper! Combining fresh lemons and rich, tangy lemon curd, this heavenly dessert perfectly balances sweet and sour. The delicious citrus flavours will tantalize your taste buds, while the tender, moist texture of the cake will keep you coming back for more. Enjoy with a cup of tea or coffee for a soothing end to your day!

What you’ll love about this recipe:


  • SUPER LEMONY – This is why it’s called a double lemon cake there are lemon ingredients at all angles!
  • IT’S MOIST – No dry traybake here. With the added ingredients of lemon curd, it keeps it super moist.
  • GOES A LONG WAY – This recipe makes 18 -24 slices, so there’s plenty to go around!
lemon traybake slice with lemon curd uk recipe

Lemon traybake tips

To ensure a level sponge for the icing, make sure to measure the baking powder accurately – too much and the batter will rise up too quickly and sink on cooling. Use a proper spoon measure and level the top off (not a heaped teaspoon).

For longer pieces of lemon rind to decorate, use a lemon zester/canelle knife rather than a grater.

For an extra twist, add coconut to the mix. It’s lovely.

Ingredients

  • 225 g Baking Spread (Cold)
  • 225 g Caster Sugar
  • 275 g Self-Raising Flour
  • 2 tsp Baking Powder
  • 4 Eggs
  • 2 tbsp Milk
  • 2 tbsp Lemon Curd (Make your own lemon curd in the microwave or shop-bought)
  • Zest of 2 Lemons

Lemon Icing

  • 3-4 tbsp Lemon Juice
  • 250 g Icing Sugar (Confectioners Sugar sifted)
  • Zest of 1 Lemon

How to make a moist double lemon traybake

  • You will need a 23 x 30 cm traybake tin or roasting tin. Preheat the oven to 160°c/ 180°c/Gas 4. Grease and line the tin.
  • Place all the ingredients in a bowl and use an electric whisk to blend everything together for 2 minutes. Turn the mixture into the prepared tin and level the top.
  • Bake in the oven for 30-35 minutes or until the cake shrinks from the sides. Leave to cool in the tin.

Lemon Juice Icing Recipe

  • Mix the lemon juice and icing sugar in a bowl to give a runny consistency. Use a palette knife to spread it out evenly. Sprinkle with lemon zest and leave to set before cutting into pieces.

Storage

Keep the lemon traybake in an airtight container. They keep well for a week.

Freezing

The cake freezes well without the icing. Warp in baking paper and foil and keep in the freezer for up to 3 months. Thaw in the fridge and top with icing on the day of serving.

double lemon traybake uk recipe

Easy Double Lemon Traybake (Mary Barry Recipe)

Rachel
Super zingy double lemon traybake, this will be your new favourite.
No ratings yet – be the first to rate and comment on this recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine British
Servings 18 – 24
Calories 270 kcal

Ingredients
  

  • 225 g Baking Spread (Cold)
  • 225 g Caster Sugar
  • 275 g Self-Raising Flour
  • 2 tsp Baking Powder
  • 4 Eggs
  • 2 tbsp Milk
  • 2 tbsp Lemon Curd
  • Zest of 2 Lemons

Lemon Icing

  • 3-4 tbsp Lemon Juice
  • 250 g Icing Sugar (Confectioners Sugar sifted)
  • Zest of 1 Lemon

Instructions
 

  • You will need a 23 x 30 cm traybake tin or roasting tin. Preheat the oven to 160°c/ 180°c/Gas 4. Grease and line the tin.
  • Place all the ingredients in a bowl and use an electric whisk to blend everything together for 2 minutes. Turn the mixture into the prepared tin and level the top.
  • Bake in the oven for 30-35 minutes or until the cake shrinks from the sides. Leave to cool in the tin.

Lemon Icing

  • In a bowl, mix together the lemon juice and icing sugar to give a runny consistency. Use a palette knife to spread out evenly. Sprinkle with lemon zest and leave to set before cutting into pieces.
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Nutrition

Calories: 270kcalCarbohydrates: 39gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 37mgSodium: 187mgPotassium: 40mgFiber: 0.4gSugar: 28gVitamin A: 503IUVitamin C: 1mgCalcium: 40mgIron: 0.4mg
Keyword fresh lemons, lemon curd
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!

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