What is Mary Berry Drizzle Cake Recipe?
Mary Berry’s Drizzle Cake is a classic British treat known for its light, fluffy sponge and tangy lemon flavor. After baking, the cake is soaked with a lemon syrup “drizzle,” which adds extra moisture and enhances the lemony taste, making it zesty and refreshing.
What Goes Best with Mary Berry Drizzle Cake Recipe?
- Tea or coffee: The cake pairs beautifully with a cup of tea or coffee for an afternoon snack.
- Whipped cream: A dollop of whipped cream balances the tartness of the lemon.
- Fresh berries: Serve with raspberries or strawberries for a burst of color and flavor.
- Lemon curd: Add extra zing by spreading lemon curd on top of each slice.
- Ice cream: Vanilla or lemon ice cream is a wonderful contrast to the tangy flavor.
Ingredients
For the cake:
- 225g self-raising flour
- 225g caster sugar
- 225g softened butter
- 4 large eggs
- 2 tsp baking powder
- Zest of 2 lemons
For the drizzle:
- Juice of 2 lemons
- 85g caster sugar
How to Prepare Mary Drizzle Cake Recipe
- Preheat the oven: Set the oven to 180°C (350°F). Grease and line a 23 x 30cm baking tin.
- Cream butter and sugar: Beat the butter and sugar together until light and fluffy.
- Add eggs and lemon zest: Beat in the eggs one at a time, followed by the lemon zest.
- Mix in dry ingredients: Fold in the self-raising flour and baking powder until well combined.
- Bake the cake: Pour the mixture into the prepared tin and bake for 30-35 minutes, or until a skewer comes out clean.
- Prepare the drizzle: While the cake is baking, mix the lemon juice and caster sugar together for the drizzle.
- Drizzle the cake: Once baked, poke holes in the cake with a skewer and pour the lemon drizzle evenly over the top while the cake is still warm.
Mary Berry Drizzle Cake Recipe – Detailed Recipe
Ingredients
Refer to the ingredient list above.
Instructions
- Preheat oven and prepare tin.
- Cream butter and sugar until fluffy.
- Add eggs and lemon zest, mix well.
- Fold in flour and baking powder.
- Pour into tin and bake for 30-35 minutes.
- Mix lemon juice and sugar for the drizzle.
- Pour drizzle over warm cake.
Notes
- Lemon zest: Grating only the yellow outer layer of the lemon ensures the best flavor.
- Drizzle: Pour the lemon drizzle over the cake while it’s still warm to help it absorb fully.
- Cake texture: If you’d like a lighter cake, sift the flour before adding it.
- Serving size: This recipe makes one rectangular traybake, ideal for sharing, and serves about 16 people.
How to Serve Mary Berry Drizzle Cake Recipe
- With extra drizzle: For more tang, serve the cake with an extra spoonful of lemon syrup on top.
- Room temperature: The cake is best served at room temperature to enjoy its moist texture.
- Decorations: Optionally dust with icing sugar or add thin lemon slices as garnish.
- With fresh fruit: Add a side of mixed berries or a fruit compote for a fresher, more summery dessert.
How to Reheat Mary Berry Drizzle Cake Recipe
- Microwave: Warm individual slices for 10-15 seconds to soften the cake and release the lemon aroma.
- Oven: Reheat the whole cake at 150°C (300°F) for about 5-7 minutes to refresh it, especially if it has been in the fridge.
How to Store Leftovers of Mary Berry Drizzle Cake Recipe
- At room temperature: Store in an airtight container for up to 3 days. It will stay moist thanks to the lemon drizzle.
- In the fridge: You can keep it in the fridge for up to 5 days, though allow it to come to room temperature before serving for the best flavor and texture.
- In the freezer: The cake can be frozen for up to 3 months. Wrap individual slices in cling film and foil to maintain freshness. Thaw overnight before serving.
Frequently Asked Questions Regarding Mary Berry Drizzle Cake Recipe
- Can I substitute other citrus fruits for lemon?
Yes, lime or orange can be used for a variation on the classic lemon drizzle cake. - How do I prevent the cake from being too dense?
Make sure to beat the butter and sugar thoroughly to incorporate plenty of air for a light texture. - Can I use icing sugar for the drizzle instead of caster sugar?
Caster sugar is ideal for the drizzle, as it adds a slight crunch, but icing sugar can be used for a smoother drizzle. - Can I make this cake gluten-free?
Yes, substitute the self-raising flour with a gluten-free flour blend that includes a raising agent. - Can I freeze the cake with the drizzle already on?
Yes, the cake freezes well with the drizzle, but wrap it tightly to prevent freezer burn. - Can I add poppy seeds to the cake batter?
Absolutely! Add about 2 tablespoons of poppy seeds for a lemon and poppy seed variation. - What should I do if my drizzle isn’t absorbing into the cake?
Make sure to pour the drizzle on while the cake is still warm and poke enough holes to help absorption. - Can I make cupcakes instead of a traybake?
Yes, simply divide the batter into cupcake cases and adjust the baking time to 15-20 minutes. - Why is my cake sinking in the middle?
This could be due to opening the oven door too soon or overbeating the batter, causing the cake to collapse. - Can I make the drizzle thicker?
You can reduce the lemon juice for a more concentrated drizzle, or add extra sugar to thicken it.
Nutritional Information of Mary Berry Drizzle Cake Recipe (per 100g serving)
- Calories: 360 kcal
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 90mg
- Sodium: 200mg
- Total Carbohydrates: 50g
- Sugars: 35g
- Dietary Fiber: 1g
- Protein: 4g