Mary Berry Lemon Drizzle Cake Recipe

This moist sticky Mary Berry Lemon Drizzle Cake Bbc is made with fresh lemon zest and self-raising flour and ready in 55 minutes. The warm sponge absorbs the sweet citrus juice while leaving a satisfying sugary crunch on top. I love baking this for afternoon tea when friends come over.

Why This Classic Works

I used to overcomplicate my baking with endless separate steps and creaming techniques. This recipe showed me the brilliant simplicity of an all-in-one sponge method that saves time and washing up.

The real magic happens when you pour the cold drizzle over the hot cake. It creates a signature crust that I cannot resist picking at before the traybake completely cools.

Mary Berry Lemon Drizzle Cake Bbc Ingredients

• 225g unsalted butter, softened
• 225g caster sugar
• 275g self-raising flour
• 2 tsp baking powder
• 4 large eggs
• 4 tbsp whole milk
• 2 lemons, zested
• 175g granulated sugar
• Juice of 2 lemons

How To Make Mary Berry Lemon Drizzle Cake Bbc

1. Preheat and Prep: Preheat the oven to 180°C (160°C fan) and line a 30x23cm baking tin with parchment paper.
2. Mix the Batter: Combine the butter, caster sugar, flour, baking powder, eggs, milk, and lemon zest in a large bowl. Beat until smooth and entirely combined.
3. Bake the Sponge: Pour the batter into your prepared tin and level the surface. Bake for 35 to 40 minutes until golden and shrinking from the sides.
4. Make the Drizzle: Mix the granulated sugar and fresh lemon juice together in a small bowl while the cake is baking.
5. Apply the Topping: Prick the warm cake all over with a skewer. Spoon the sugar mixture evenly over the surface and leave to cool in the tin.

Recipe Tips

• Use softened butter: Cold butter will not blend properly in an all-in-one method, leaving heavy lumps in your sponge.
• Do not dissolve the sugar: The drizzle should remain gritty so it forms a crisp crust on top of the cake.
• Prick generously: Poking deep holes allows the tangy syrup to reach the very bottom of the sponge.
• Check your tin size: Using a smaller tin will require a longer baking time to prevent a raw middle.

What To Serve With Lemon Drizzle Cake

Serve this lemon drizzle cake with a hot cup of Earl Grey tea or strong black coffee. For a plated dessert, a dollop of clotted cream or natural yoghurt balances the sharp sweetness perfectly.

How To Store

Store the cooled cake in an airtight container at room temperature for up to four days. You can also freeze the un-drizzled sponge wrapped tightly in foil for up to three months.

FAQs

Can I use a different size tin?

Yes, a 2lb loaf tin works well for this recipe. You will need to increase the baking time to around 50 minutes and cover it with foil if it browns too quickly.

Why did my cake sink in the middle?

Opening the oven door too early or underbaking can cause the center to collapse. Always wait until the final five minutes to check the sponge.

Can I use bottled lemon juice?

Fresh lemons are essential for both the zesty sponge and the sharp flavour of the drizzle. Bottled juice lacks the natural oils needed for a bright taste.

Nutrition

• Calories: 285 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 65mg
• Sodium: 180mg
• Total Carbohydrate: 38g
• Protein: 3g

Try More Recipes:

• Mary Berry Lemon Cake with Lemon Curd Recipe
• Mary Berry Lardy Cake Recipe
• Homemade Mary Berry Jaffa Cakes Recipe