The Mary Berry Lemon Drizzle Cake Recipe is a classic that’s hard to beat. Light, moist, and bursting with zesty lemon flavor, this timeless British bake is one of Mary Berry’s signature creations. If you’re a fan of lemon desserts, this cake offers the perfect combination of sweet and citrus with a delightfully crunchy sugar topping. It’s the kind of recipe every home baker should have in their collection.
Why Mary Berry Lemon Drizzle Cake Recipe Stands Out
This cake is beloved not just for its flavor but for how simple it is to prepare. With just a few pantry ingredients and minimal steps, even beginners can bake this beauty to perfection. The drizzle soaks into the sponge, making each bite mouthwateringly moist.
Ingredients for Mary Berry Lemon Drizzle Cake Recipe
For the Cake
- 225g butter, softened
- 225g caster sugar
- 275g self-raising flour
- 2 tsp baking powder
- 4 large eggs
- 2 tbsp milk
- Finely grated zest of 2 lemons
For the Lemon Drizzle
- Juice of 2 lemons
- 175g granulated sugar
Step-by-Step Guide to Make Mary Berry Lemon Drizzle Cake Recipe
Step 1: Preheat and Prepare
Preheat oven to 180°C (160°C fan) or 350°F. Grease a 9×13 inch traybake tin and line it with parchment paper.
Step 2: Mix the Batter
In a large bowl, beat butter and sugar until pale and fluffy. Add eggs one at a time, beating well. Fold in flour, baking powder, lemon zest, and milk until smooth.
Step 3: Bake
Pour the mixture into the prepared tin and level the top. Bake for 35-40 minutes or until a skewer comes out clean.
Step 4: Add the Drizzle
While the cake is still warm, mix lemon juice with granulated sugar and pour it evenly over the cake. Let the drizzle soak in.
Nutritional Information (Approx. per slice)
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Carbohydrates | 38g |
| Sugar | 24g |
| Protein | 4g |
| Fat | 16g |
Tips for the Perfect Lemon Drizzle Cake
Use Fresh Lemons
Fresh juice and zest make a big difference in flavor.
Don’t Overbake
Check for doneness early to avoid a dry sponge.
Drizzle While Warm
Pour the drizzle while the cake is still warm so it absorbs fully.
Variations on Mary Berry Lemon Drizzle Cake Recipe
Add a Glaze
Top with a simple lemon icing for extra sweetness and decoration.
Make It Mini
Use muffin tins to make individual lemon drizzle cupcakes.
Add Poppy Seeds
For texture and a nutty twist, stir in 2 tbsp of poppy seeds.
Serving Suggestions
- Serve with a dollop of whipped cream or Greek yogurt
- Enjoy with afternoon tea or as a light dessert
- Add berries for a fresh touch
Storage and Freezing Tips
Storing
Store in an airtight container at room temperature for up to 4 days.
Freezing
Wrap individual slices and freeze for up to 2 months. Thaw at room temperature.
External Inspiration
Explore more zingy bakes like this on BBC Good Food’s Lemon Cake Collection, which features dozens of citrusy creations for all tastes.
FAQs About Mary Berry Lemon Drizzle Cake Recipe
Can I use plain flour?
Yes, but add 2 tsp baking powder per 225g of plain flour.
What’s the best way to zest lemons?
Use a microplane grater for fine, even zest that blends easily.
Can I make this gluten-free?
Yes, use a gluten-free self-raising flour blend and check other ingredients.
Can I make the cake in advance?
Absolutely. Bake the day before and store covered for best results.
How do I make it more lemony?
Add extra zest to the batter or a lemon icing glaze on top.
