Mary Berry for Lemon Drizzle Cake Recipe

This moist, crunchy Mary Berry for Lemon Drizzle Cake is made with fresh lemons, self-raising flour, and caster sugar, ready in 55 minutes. The sweet citrus syrup soaks deeply into the warm sponge while forming a crisp sugar crust on top. I love how foolproof this all-in-one baking method truly is.

Why This Classic Works

I used to overcomplicate my baking, mixing wet and dry ingredients separately in different stages. This all-in-one method showed me that simplicity often yields the best, most tender texture.

The secret lies in pouring the sugar and juice mixture over the cake while it is still warm. It took a few mistakes to realise that waiting for the sponge to cool ruins the signature crunchy top.

Mary Berry for Lemon Drizzle Cake Ingredients

For the Cake:

• 225g baking spread or softened butter
• 225g caster sugar
• 275g self-raising flour
• 2 tsp baking powder
• 4 large eggs
• 4 tbsp milk
• Finely grated zest of 2 lemons

For the Drizzle:

• 175g granulated sugar
• Juice of 2 lemons

How To Make Mary Berry for Lemon Drizzle Cake

1. 1. Preheat and Prepare: Preheat the oven to 180C (160C fan) and line a traybake tin with baking parchment.
2. 2. Mix the Batter: Beat the butter, caster sugar, self-raising flour, baking powder, eggs, milk, and lemon zest in a large bowl until smooth.
3. 3. Bake the Sponge: Pour the batter into the prepared tin and bake for 35 to 40 minutes until golden and springy to the touch.
4. 4. Make the Drizzle: Mix the granulated sugar and freshly squeezed lemon juice in a small bowl.
5. 5. Add the Drizzle: Prick the warm cake all over with a skewer and spoon the drizzle evenly over the top, leaving it to cool in the tin.

Recipe Tips

• Use warm cake: Adding the drizzle while the sponge is warm ensures the syrup absorbs properly while leaving a crust.
• Granulated sugar is key: Caster sugar melts too quickly, so you need granulated to achieve that classic crunchy finish.
• Check your baking powder: Even with self-raising flour, fresh baking powder is essential for a light, even rise in the oven.

What To Serve With Lemon Drizzle Cake

A warm slice pairs beautifully with a strong cup of Earl Grey tea, which complements the sharp citrus notes. For a heavier pudding, a dollop of clotted cream or a generous pour of warm custard works brilliantly.

How To Store

Keep the cake in an airtight container at room temperature for up to four days to maintain the crunchy top. You can freeze the un-drizzled sponge for up to three months, thawing it fully before making and adding fresh drizzle.

FAQs

Can I use a loaf tin instead of a traybake?

Yes, but the baking time will increase to around 45 to 50 minutes. Check the center with a skewer to ensure it is fully baked before removing it from the oven.

Why did my cake sink in the middle?

Opening the oven door too early or using expired baking powder can cause the sponge to collapse. Keep the door firmly shut until the minimum baking time is reached.

Do I need an electric mixer?

An electric mixer makes the all-in-one method much faster, but you can certainly beat the batter by hand. Just ensure the butter is completely softened at room temperature before starting.

Nutrition

• Calories: 320 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 65mg
• Sodium: 210mg
• Total Carbohydrate: 45g
• Protein: 4g

Try More Recipes:

• Mary Berry Treacle Ginger Cake Recipe
• Mary Berry Traditional Fruit Cake Recipe
• Mary Berry Toffee Cake Recipe