Mary Berry's Lemon Drizzle Cake Recipe

What is Mary Berry Lemon Drizzle Cake Recipe?

Mary Berry’s lemon drizzle cake is a classic British dessert that is light, fluffy, and full of zesty lemon flavor. This simple sponge cake is infused with a tangy lemon syrup after baking, making it moist and delicious with a crunchy sugar topping.

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What Goes Best with Mary Berry Lemon Drizzle Cake Recipe?

Lemon drizzle cake pairs well with a cup of tea or coffee. You can serve it with fresh fruit, whipped cream, or even a dollop of lemon curd for an extra citrus kick.

Ingredients

For the Cake:
- 225g (8 oz) self-raising flour
- 225g (8 oz) caster sugar
- 225g (8 oz) softened butter
- 4 large eggs
- 2 tsp baking powder
- Zest of 2 lemons
- 2 tbsp milk
For the Drizzle:
- Juice of 2 lemons
- 175g (6 oz) granulated sugar

How to Prepare Mary Lemon Drizzle Cake Recipe

Preheat the oven: Preheat the oven to 180°C (350°F). Grease and line a 2lb loaf tin.
Make the cake batter: In a large bowl, combine the softened butter, caster sugar, self-raising flour, baking powder, eggs, lemon zest, and milk. Beat the mixture together until smooth and well-combined.
Bake: Pour the mixture into the prepared loaf tin and level the top. Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
Make the drizzle: While the cake is baking, mix the granulated sugar and lemon juice together to form the drizzle.
Add the drizzle: Once the cake is baked, remove it from the oven and while it is still warm, prick it all over with a skewer. Pour the lemon drizzle mixture over the cake, allowing the syrup to soak in.
Cool: Let the cake cool completely in the tin before removing and serving.

Notes

Ensure you pour the drizzle on the cake while it is still warm so that the lemon syrup soaks in properly.
The key to a good lemon drizzle cake is using fresh lemons for maximum flavor.

How to Serve Mary Berry Lemon Drizzle Cake Recipe

Serve the lemon drizzle cake with a dusting of icing sugar on top. It can be enjoyed on its own or with a dollop of whipped cream or lemon curd. A nice pot of tea is a traditional accompaniment.

How to Reheat Mary Berry Lemon Drizzle Cake Recipe

Lemon drizzle cake can be reheated by microwaving individual slices for 10-15 seconds, or you can wrap the whole cake in foil and place it in a 150°C (300°F) oven for 10 minutes until warmed through.

How to Store Leftovers of Mary Berry Lemon Drizzle Cake Recipe

Store any leftover lemon drizzle cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake, either whole or in slices, for up to 3 months. Thaw at room temperature before serving.

Frequently Asked Questions Regarding Mary Berry Lemon Drizzle Cake Recipe

Can I freeze lemon drizzle cake? Yes, lemon drizzle cake freezes well. Wrap it tightly in plastic wrap and freeze for up to 3 months.
Can I make lemon drizzle cake gluten-free? Yes, you can substitute self-raising flour with a gluten-free flour blend.
Why is my lemon drizzle cake soggy? It may become soggy if too much drizzle is added. Be sure to prick the cake evenly and pour the drizzle gradually.
How can I make my lemon drizzle cake more moist? Adding extra lemon juice or a tablespoon of yogurt to the batter can help make it more moist.
Can I use other citrus fruits instead of lemon? Yes, you can replace the lemon with orange or lime for a different flavor.
What should I do if my cake sinks in the middle? This can happen if the cake is underbaked or the oven door is opened too early. Make sure to bake it for the recommended time.
Can I add a glaze on top of the drizzle? Yes, you can mix icing sugar and lemon juice to make a glaze and drizzle it over the cake once cooled.
Can I make lemon drizzle cake without eggs? You can try using egg replacements like applesauce or flaxseed meal, but the texture may differ slightly.
Can I reduce the sugar in the lemon drizzle cake? Yes, but keep in mind it may alter the sweetness and texture of the cake.
Why is my cake dry? Overbaking can make the cake dry. Make sure to check it with a skewer a few minutes before the end of the baking time.