Mary Berry's 'favourite' lemon drizzle cake recipe she gets 'stopped on street for'

Lemon Dessert Squares with Powdered Sugar and Lemon Zest.
The lemon drizzle traybake serves 16, so is ideal for large gatherings -Credit:Getty

Mary Berry is known for her fantastic baking, but one of her most famous recipes is her iconic lemon drizzle cake.

The chef, 89, is well known for her baking skills and simple recipes that anyone can follow along at home. There's one recipe in particular, however, that she claims is one she is most asked for when she is 'stopped on the street'; her lemon drizzle traybake cake.

She says the cake has been a 'hit since the '60s' and a five-step recipe shared by Mary on BBC Good Food shows how simple it is to make.

The recipe takes less than 30 minutes to prepare for baking and approximately 40 minutes to cook - making it one you can whip up in just over an hour.

When cut up, the cake can serve 16 people in total, making it a perfect choice for a large party of people. The recipe has garnered 181 five-star ratings and is super easy to follow.

Mary Berry's lemon drizzle traybake cake - serves 16


Homemade Lemon Bars on a Cooling Rack.
The recipe can be completed in just five steps -Credit:Getty

For the cake:

  • 225g baking spread, plus extra for greasing

  • 225g caster sugar

  • 275g self-raising flour

  • Two teaspoons of baking powder

  • Four free-range eggs

  • Four tablespoons of milk

  • Two unwaxed lemons, finely grated zest only

For the glaze:

  • 175g granulated sugar

  • Two lemons, juice only


  1. Begin by greasing a baking tin with butter and line it with baking paper then pre-heat the oven to 180C.

  2. Measure all of the cake ingredients into a bowl and beat for two minutes. Turn this mixture into the tin and bake for 35 to 40 minutes or until the cake has shrunk a little in from the sides and is bouncy to the touch.

  3. Make the glaze by mixing the sugar with the lemon juice and stirring until combined.

  4. Leave the cake to cool for five minutes in the tin then lift it out and place on a wire rack to cool completely.

  5. Brush the glaze all over the surface of the warm cake and leave to set. Once set, remove the baking paper and cut into 16 slices.

Mary's recipe tips on the website noted: "It is important to spoon the lemon drizzle onto the cake while it’s still warm so the lemon juice soaks up properly. Mary’s lemon drizzle cake can be stored in an airtight container for three to four days and frozen for up to a month."