Lemon Traybake



This really is a very easy cake to make and gives a lovely lemon hit. The icing is delicious and works so well with the sponge. Recipe by Mary Berry, my baking hero! I love the book that this recipe was in, ‘Baking Bible’.


  • 225 g softened butter
  • 225 g castor sugar
  • 275 g self raising flour (sifted)
  • 2 level teaspoons of baking powder (sifted)
  • 4 large eggs
  • 4 tablespoons of milk
  • grated rind of two lemons


  1. Preheat oven to 180° or 160° fan. Grease a 12 x 9 traybake or roasting tin. Line the base with baking parchment
  2. Measure all the ingredients into a large bowl and beat until blended. Turn the mixture into the prepared tin and level
  3. Bake in the pre-heated oven for around 35-40 minutes or until the cake has shrunk from the sides of the tin and springs back to touch. Leave to cool in tin
  4. Cover with icing when cooled (recipe below)


  • 3 tablespoons of lemon juice
  • 225 g of icing sugar

Mix lemon juice with sifted icing sugar (just stir it, no need to use a mixer), to give a runny consistency. Spread out evenly over the cake and leave to set.

Some @thecakemum observations/tips:

  • It’s worth investing in a brownie or traybake tin. I bought a Wilton one years ago and have used it so much. The one I have is called ‘Wilton Recipe Right Sheet Pan’, how’s that for a mouthful! It’s 13 x 9.5 inches.
  • I beat the mixture for 1-2 mins with my mixer
  • My oven is very hot, so I check the cake at 25 mins and normally take it out just before 30 mins. Every oven is different so get to know your oven as a few minutes can make all the difference. My oven is 30° hotter than the temp on the gauge, so it’s worth buying a cheap oven gauge to stick inside the oven.

Happy Baking

De (aka thecakemum)

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3 thoughts on “Lemon Traybake”

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