medshi8 This crunchy, moist Mary Berry Lemon Drizzle Cake is made with fresh lemons, eggs, and butter, and ready in under an hour. The magic happens when the granulated sugar syrup sinks into the warm sponge, creating a crystallized shell over the tender crumb. I bake this whenever I need a foolproof crowd-pleaser that pairs perfectly with a cup of tea.
Why This Classic Works
I used to believe that creaming butter and sugar separately was the only way to get a light sponge, but Mary Berry’s all-in-one method completely changed my mind. By adding the baking powder and milk straight into the bowl with the eggs and flour, you get a beautifully even rise without the arm ache. It saves so much time and guarantees a consistent texture every single bake.
My biggest lesson with this recipe was learning exactly when to add the topping. The first time I made it, I let the cake cool completely before drizzling, and the syrup just sat on top like a sticky puddle. Now, I always spoon it over while the sponge is still warm, allowing the juice to soak deep inside while the sugar stays on the surface for that signature crunch.
Mary Berry Lemon Drizzle Cake Ingredients
- 225g butter (softened)
- 225g caster sugar
- 275g self-raising flour
- 2 tsp baking powder
- 4 large eggs
- 4 tbsp milk
- 2 lemons (zest only, finely grated)
For the Crunchy Drizzle:
- 175g granulated sugar
- 2 lemons (juice only)
How To Make Mary Berry Lemon Drizzle Cake
- Prep the Tin: Preheat your oven to 160°C Fan (180°C conventional / Gas 4). Grease a 30 x 23 cm (12 x 9 inch) traybake tin and line it with baking parchment, ensuring the paper pushes neatly into the corners.
- Mix the Batter: Measure the butter, caster sugar, self-raising flour, baking powder, eggs, milk, and lemon zest into a large mixing bowl. Beat with an electric mixer for about 2 minutes until the batter is smooth and pale.
- Bake the Sponge: Scrape the mixture into the prepared tin and level the surface gently with a spatula. Bake in the centre of the oven for 35–40 minutes, or until the cake has shrunk slightly from the sides and springs back when pressed lightly in the middle.
- Add the Drizzle: While the cake is baking, mix the lemon juice and granulated sugar in a small bowl. As soon as the cake comes out of the oven, spoon the mixture evenly over the hot surface. Leave it to cool in the tin so the syrup soaks in and the sugar crystallises.
Recipe Tips
- Temperature Matters: Ensure your butter is soft and your eggs are at room temperature before you start. If the ingredients are too cold, the batter can curdle, resulting in a heavier texture.
- The Right Sugar: Use granulated sugar for the topping, not caster or icing sugar. You need the larger crystals to remain on top of the cake to create that essential crunchy finish.
- Don’t Overmix: Stop beating as soon as the ingredients are blended and smooth. Overworking the flour can develop the gluten too much, making the traybake tough rather than tender.
- Check Your Tin: If you use a smaller, deeper tin, the cake will take longer to cook and may dry out on the edges before the middle is done. Stick to the 30 x 23 cm dimensions for the best result.
What To Serve With Lemon Drizzle Cake
This traybake is the quintessential afternoon tea treat, so it pairs beautifully with a pot of Earl Grey or English Breakfast tea. For a dessert option, serve a square with a dollop of crème fraîche and a few fresh raspberries to cut through the sweetness.
How To Store
Store the completely cooled cake in an airtight tin at room temperature for up to 3–4 days. It freezes brilliantly; simply wrap the whole traybake or individual slices in double layers of cling film and freeze for up to 2 months.
FAQs
Why did my cake sink in the middle?
This usually happens if the oven door was opened too early or if there was too much baking powder. Avoid opening the oven until at least 30 minutes have passed to let the structure set.
Can I make this in a loaf tin?
Yes, but you will need to halve the ingredients for a standard 2lb loaf tin. The baking time will likely need adjusting to around 45–50 minutes due to the deeper shape.
Why is my topping soggy instead of crunchy?
You may have added the drizzle when the cake was too cold. The sponge needs to be warm to absorb the liquid quickly, leaving the sugar crystals high and dry on the surface.
Nutrition
- Calories: 315 kcal
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 85mg
- Sodium: 210mg
- Total Carbohydrate: 42g
- Protein: 4g
Mary Berry Lemon Drizzle Cake
15
servings10
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minutesMary Berry Lemon Drizzle Cake combines a crunchy granulated sugar topping with a tender, citrus-infused sponge, ready in under an hour. Made with fresh lemon juice and simple pantry staples, this traybake is ideal for afternoon tea. It delivers a perfect balance of sweet and tart flavors.
Ingredients
225g butter (softened)
225g caster sugar
275g self-raising flour
2 tsp baking powder
4 large eggs
4 tbsp milk
2 lemons (zest only, finely grated)
For the Crunchy Drizzle:
175g granulated sugar
2 lemons (juice only)
Directions
- Preheat your oven to 160°C Fan (180°C conventional / Gas 4). Grease a 30 x 23 cm (12 x 9 inch) traybake tin and line it with baking parchment, ensuring the paper pushes neatly into the corners.
- Measure the butter, caster sugar, self-raising flour, baking powder, eggs, milk, and lemon zest into a large mixing bowl. Beat with an electric mixer for about 2 minutes until the batter is smooth and pale.
- Scrape the mixture into the prepared tin and level the surface gently with a spatula. Bake in the centre of the oven for 35–40 minutes, or until the cake has shrunk slightly from the sides and springs back when pressed lightly in the middle.
- While the cake is baking, mix the lemon juice and granulated sugar in a small bowl. As soon as the cake comes out of the oven, spoon the mixture evenly over the hot surface. Leave it to cool in the tin so the syrup soaks in and the sugar crystallises.
