Mary Berry's five-ingredient lemon drizzle traybake recipe is a tasty summer treat

Fancy a mouth-watering treat? shared her special trick for the ultimate lemon drizzle traybake. This scrumptious lemon drizzle cake is a cinch to whip up, ready to prep in under 10 minutes before you pop it in the oven for a swift 35-minute bake.

But what really makes this zesty dessert stand out? Mary Berry says that the key to its success is drenching it with the lemon glaze as soon as it leaves the oven. The baking legend advises: "It's important to spoon the glaze on the cake while it's still warm so the lemon juice soaks in properly."

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Wave goodbye to head-scratching and lengthy procedures - Mary Berry's traybake promises simplicity and quick satisfaction for those in need of a sweet fix.

How to bake Mary Berry's lemon drizzle traybake

Ingredients

For the cake:

• 275g of self-raising flour
• 225g of butter
• 225g of caster sugar
• Four large eggs
• Four tablespoons of milk
• One level teaspoon of baking powder
• Finely grated zest of two lemons

For the glaze:

• Juice of two lemons
• 175g of granulated sugar

What you'll need

• Traybake tin
• Non-stick baking paper

Method

Start by heating the oven to 180C (160C Fan or Gas Mark 4) and line your tin with some baking parchment. Whisk together all cake ingredients in a big bowl until you've got a fluffy batter, reports .

Plop the batter into your pre-lined tin and let it bake until golden for roughly 35 to 40 minutes. While awaiting the bake, concoct the lemon glaze by mixing lemon juice with sugar to a smooth consistency.

As soon as the traybake is out of the oven, drizzle the lemon and sugar glaze all over the cake's surface.

Next, let the cake sit in the tin to set. Once it's cooled down, your delicious lemon squares are ready to be sliced and served.