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!
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:
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
- 4Â 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
Level the cake mixture with a spatula Bake the lemon traybake for 30-35 minutes Level the lemon icing on top of the sponge and sprinkle with lemon zest Slice the lemon traybake when set
How to make a moist double lemon traybake
Lemon Juice Icing Recipe
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.
Easy Double Lemon Traybake (Mary Barry Recipe)
Equipment
Ingredients Â
- 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
InstructionsÂ
- 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.
