Lemon Traybake

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Justina Price2024-02-06

Lemon Traybake

This article was written with the assistance of AI.

Get ready to tantalize your taste buds with a delightful lemon traybake. One of my favorite cooking shows is the Great British Baking Show. This recipe is created by none other than the beloved British baking queen herself, Mary Berry. This recipe originated in England, so I changed some of the terms and directions to easily understand, but the recipe itself was not changed. It is so delicious you will want to make it again and again. So, grab your apron and preheat that oven because it’s time to indulge in the irresistible tangy and sweet flavors of Mary Berry’s lemon traybake!

225g (8oz.) butter (room temperature)

225g (8oz.) caster sugar (super fine sugar) Not powdered sugar. If you can’t find caster sugar use granulated sugar. Or put into a blender and blend just a little.

275g (10 oz.) self-rising flour

2 level tsp baking powder

4 large eggs

4 tbsp milk

grated zest of 2 lemons


175g (6oz.) granulated sugar.

Juice of 2 lemons


1. Pre-heat the oven to 350*. Grease a 12 x 9” or similar sized pan and line with parchment paper.

2. Measure all the ingredients for the traybake into a large bowl and beat until well blended. Pour the mixture into the prepared pan and level the top gently with the back of a spatula.

3. Bake in the pre-heated oven for 35-40 minutes or until the cake has shrunk from the sides of the pan and springs back when pressed in the center with your fingertips. Leave to cool in the pan for a few minutes then turn out on a wire rack, carefully peel off the parchment paper and finish cooling.

4. To make the crunchy topping, mix the granulated sugar and lemon in a small bowl to make a runny consistency. Spoon this mixture equally over the traybake while it is still a little warm. Cut into squares when cold.


Recipe courtesy of Mary Berry’s Baking Bible



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