Lemon drizzle cake is a popular choice for many people, but Mary Berry has turned it into a traybake recipe, perfect for summer gatherings. The recipe notes said: “This really is a top favourite. It is always moist and crunchy. The cake needs to be still warm when the topping is added so that it absorbs the lemon syrup easily, leaving the sugar on top.

“Do allow the cake to cool a little, though, if it is too hot, the syrup will tend to run straight through.” The recipe is from Mary Berry’s Baking Bible book, and it’s been a popular one since the 1960s.

How to make Mary Berry’s lemon drizzle traybake

Ingredients:

For the cake:

225g butter, softened

225g caster sugar

275g self-raising flour

Two teaspoons of baking powder

Four eggs

Four tablespoons of milk

Two lemons, grated rind

For the crunchy topping:

175g granulated sugar

Juice of two lemons

Method:

Start by lining your traybake tin, which should be 12×9 inches, with baking parchment, pushing it into the corners of the tin. Then, preheat the oven to 180C or 160C Fan.

Measure all of the ingredients into a large bowl and beat together for around two minutes until well blended.

Turn the mixture into the prepared tin, scraping the sides of the bowl to remove all of the mixture, levelling it off with a spatula.

Bake in the middle of your preheated oven for around 35 minutes or until the cake springs back when pressed lightly with a finger.

Allow the traybake to cool in the tin for a few minutes before carefully placing it on a wire rack.

To make the topping, mix the lemon juice and sugar together and then simply spoon over the mixture whilst it is still just warm.

Cut into squares when cold and enjoy with custard, ice cream or on its own.