For Class 50, Mary Berry’s Lemon Drizzle Traybake, this recipe must be followed

Ingredients

For the Traybake

  • 225g/8oz butter or baking spread at room temperature, plus extra for greasing
  • 225g/8oz caster sugar
  • 275g/10oz self-raising flour
  • 1 level tsp baking powder
  • 4 free-range eggs
  • 4 tbsp milk
  • 2 unwaxed lemons, finely grated zest only

For the glaze

  • 75g/6oz granulated sugar
  • 2 lemons, juice only

Preparation Method

  1. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 30x23cm/12x9in traybake tin with butter and line the base with baking paper.
  2. Measure all the ingredients into a large bowl and beat for 2 minutes using an electric mixer, or until well blended. Turn the mixture into the prepared tin and level the top.
  3. Bake for 25–30 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.
  4. Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency.
  5. 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.
  6. Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into 18 squares to serve.

 

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