Mary Berry Whole Lemon Cake Recipe

This soft, zesty Mary Berry Whole Lemon Cake is made with fresh lemons, softened butter, and self-raising flour, ready in 55 minutes. The warm sponge eagerly absorbs the sweet citrus syrup before leaving a signature crackly sugar crust behind. I love baking this on a lazy Sunday afternoon.

Why This Classic Works

I used to overcomplicate lemon cakes by separating eggs and folding flour endlessly. This all-in-one method skips the fuss while delivering a remarkably tender crumb.

The real trick I learned is applying the drizzle while the cake is still quite hot. Waiting too long means the syrup pools on top instead of soaking into the sponge.

Mary Berry Whole Lemon Cake Ingredients

• 225g softened butter
• 225g caster sugar
• 275g self-raising flour
• 2 tsp baking powder
• 4 large eggs
• 4 tbsp milk
• 2 whole lemons (zested and juiced)
• 175g granulated sugar

How To Make Mary Berry Whole Lemon Cake

1. 1. Prep the Tin: Preheat your oven to 160C Fan. Line a 20x30cm roasting tin with baking parchment.
2. 2. Mix the Batter: Beat the butter, caster sugar, flour, baking powder, eggs, milk, and lemon zest in a large bowl until smooth.
3. 3. Bake the Sponge: Pour the batter into your lined tin and level the surface. Bake for 35 to 40 minutes until golden and springy.
4. 4. Make the Drizzle: Mix the freshly squeezed lemon juice with the granulated sugar in a small bowl.
5. 5. Glaze the Cake: Poke holes across the hot cake using a skewer. Spoon the sugar mixture evenly over the top and leave to cool.

Recipe Tips

• Use soft butter: Room temperature butter blends seamlessly, preventing a dense or heavy sponge.
• Do not dissolve the sugar: The granulated sugar must remain crunchy in the lemon juice to create that iconic crisp topping.
• Poke deep holes: Push your skewer almost to the bottom of the tin so the syrup soaks all the way through.
• Check your oven temp: A cake baked too hot will peak and crack in the middle before cooking inside.

What To Serve With Whole Lemon Cake

This bright traybake needs very little accompaniment. A simple pot of Earl Grey tea or a strong black coffee cuts through the sweet sugar crust beautifully. If serving as a pudding, add a generous spoonful of clotted cream.

How To Store

Keep the cake in an airtight container at room temperature for up to 4 days. You can also freeze the baked, un-drizzled sponge for up to 3 months. Defrost fully before adding a fresh lemon syrup.

FAQs

Why did my cake sink in the middle?

Opening the oven door too early causes a sudden drop in temperature. Wait at least 30 minutes before checking your sponge.

Can I use a round cake tin instead?

Yes, but you will need to adjust the baking time. Divide the batter between two 20cm round tins and bake for 25 minutes.

Why is my lemon drizzle soggy?

Pouring the drizzle over a completely cold cake stops it from absorbing properly. Always glaze the sponge while it is still warm.

Can I use bottled lemon juice?

Fresh lemons are essential for this recipe. Bottled juice lacks the sharp acidity and natural oils needed for a vibrant flavour.

Nutrition

• Calories: 310 kcal
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 85mg
• Sodium: 220mg
• Total Carbohydrate: 38g
• Protein: 4g

Try More Recipes:

• Mary Berry Lemonade Recipe
• Mary Berry Lemon and Poppy Seed Cake Recipe
• Mary Berry Lemon and Lime Cake Recipe