Mary Berry Lemon Cake Recipe

This moist, zesty Mary Berry Lemon Cake is made with butter, fresh lemons, and caster sugar, and ready in just 55 minutes. Pouring the simple syrup over the warm sponge creates a beautifully crunchy sugar crust that gives way to a tender crumb. I find myself baking this classic every time I need a reliable, comforting treat.

Why This Classic Works

I used to overcomplicate my baking until I realised the beauty of an all-in-one method. Simply beating the ingredients together saves time and reduces the risk of overmixing the batter.

The real surprise for me was using granulated sugar instead of icing sugar for the topping. It is the only way to get that signature crunch that contrasts perfectly with the soft sponge beneath.

Mary Berry Lemon Cake Ingredients

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

For the Drizzle

• Juice of 2 lemons
• 175g granulated sugar

How To Make Mary Berry Lemon Cake

1. Preheat and Prep: Preheat your oven to 160°C fan (180°C standard) and line a 30x20cm traybake tin or a standard loaf tin with baking parchment.
2. Mix the Batter: In a large mixing bowl, beat the softened butter, caster sugar, self-raising flour, baking powder, eggs, milk, and lemon zest together until smooth.
3. Bake the Sponge: Pour the batter into your prepared tin, level the surface, and bake for 35-40 minutes until golden and shrinking slightly from the sides.
4. Make the Drizzle: While the cake is baking, mix the lemon juice and granulated sugar in a small bowl to form a loose, sugary paste.
5. Glaze the Cake: Let the cake cool in the tin for 5 minutes, then spoon the sugar mixture evenly over the warm sponge so the juice sinks in and the sugar forms a crust.

Recipe Tips

• Use soft butter: Room temperature butter blends seamlessly, preventing annoying lumps in your all-in-one sponge mixture.
• Don’t skip granulated sugar: Caster sugar will dissolve too quickly, meaning you lose that essential crunchy top texture.
• Glaze while warm: The hot sponge absorbs the sharp lemon juice much better than a completely cooled cake.
• Check your baking powder: Outdated raising agents will leave your cake flat and dense instead of light and springy.

What To Serve With Lemon Cake

A thick slice pairs naturally with a hot pot of Earl Grey tea or a strong black coffee. If you are serving it as a pudding, a dollop of clotted cream or a drizzle of single cream balances the sharp citrus beautifully.

How To Store

Keep the cake in an airtight container at room temperature for up to four days. You can also freeze the un-iced sponge for up to three months, thawing completely before adding a fresh sugar drizzle.

FAQs

• Can I use a round tin instead? Yes, you can use two 20cm round sandwich tins. Just reduce the baking time to 25 minutes to prevent them drying out.
• Why did my cake sink in the middle? Opening the oven door too early or underbaking the centre usually causes a sunken sponge. Always wait until the final five minutes to check.
• Can I add lemon juice to the batter? Adding juice to the batter can curdle the eggs and alter the texture. Rely on the zest for flavour and save the juice for the topping.

Nutrition

• Calories: 320 kcal
• Total Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 220mg
• Total Carbohydrate: 42g
• Protein: 4g

Try More Recipes:

• Mary Berry Marble Cake Recipe
• Mary Berry Gingerbread Cake Recipe
• Mary Berry Cut and Come Again Cake Recipe