Anna Louise The lemon drizzle cake is the most searched Mary Berry recipe in Britain. The loaf tin version — the one most closely associated with her — is covered in detail in two separate recipes on this site.
This recipe is specifically the round cake version — written for those who prefer a round cake format, want something that looks more impressive on a cake stand, or are making the lemon drizzle as a celebration bake rather than an everyday loaf.
The batter is identical to the loaf version. The drizzle is identical. The technique — drizzle applied the moment the cake comes out of the oven — is identical.
What changes is the tin, the baking time, and the slightly different visual character of a round cake with its more elegant profile on a cake stand.
The round cake lemon drizzle makes a more impressive centrepiece. It also bakes slightly faster than the loaf version and the crunchy drizzle crust covers more of the top surface proportionally.
Round Versus Loaf — Choosing the Right Format
The batter is identical for both formats. The choice is entirely about presentation and occasion.
The loaf is the classic Mary Berry version — more everyday, more practical for slicing and storing, the one that comes in a tin and travels well.
The round cake is more impressive — it sits higher on a cake stand, has a more elegant profile, and makes more of a statement at an afternoon tea or celebration. The drizzle crust is equally crunchy; the sponge is equally light. It is simply a different — and slightly more special — way to present the same magnificent cake.
Ingredients for Mary Berry Lemon Drizzle Round Cake
For the Lemon Sponge
- 225g unsalted butter, softened
- 225g caster sugar
- 275g self-raising flour, sifted
- 2 tsp baking powder
- 4 large eggs, at room temperature
- 4 tbsp whole milk
- Finely grated zest of 2 large unwaxed lemons
- 1 tsp vanilla extract
For the Lemon Drizzle
- Juice of 2 large lemons (about 6 tbsp)
- 175g granulated sugar
How to Make Mary Berry Lemon Drizzle Round Cake — Step by Step
Step 1 — Preheat and Prepare
Preheat your oven to 180°C / 160°C fan / Gas 4. Grease a deep 20cm round cake tin and line the base and sides with baking parchment.
Step 2 — Prepare the Drizzle First
Mix the lemon juice and granulated sugar together in a small jug. Set aside. It must be ready the moment the cake comes out of the oven — no delay.
Step 3 — Make the Batter
Place the softened butter, caster sugar, sifted flour, baking powder, eggs, milk, lemon zest, and vanilla extract into a large mixing bowl. Beat with an electric hand whisk for two to three minutes until smooth, pale, and well combined. Scrape down the sides once during mixing.
Step 4 — Bake
Pour the batter into the prepared round tin and spread evenly. Level the top.
Bake on the middle shelf for 35 to 40 minutes. Check at 35 minutes — a skewer inserted into the very centre should come out clean. The top should be golden and the cake pulling slightly from the sides.
Cover loosely with baking parchment if the top is browning too quickly before the centre is done.
Step 5 — Apply the Drizzle Immediately
The moment the cake comes out of the oven — not two minutes later, not after it has cooled at all — poke 25 to 30 holes all over the surface using a fine skewer.
Pour the lemon and granulated sugar drizzle slowly and evenly over the entire surface of the warm cake. Some will pool at the edges — let it soak in naturally. The warm sponge absorbs the drizzle, and the granulated sugar crystallises on the surface as the cake cools, forming the characteristic crunchy crust.
Leave the cake to cool completely in the tin — at least 45 minutes to one hour — before lifting out.
Step 6 — Serve
Place on a cake stand or serving plate. The crunchy drizzle crust needs no further decoration — a light additional dusting of icing sugar if you want something visual, but the cake is genuinely beautiful as it is.
My Top Tips For Mary Berry Lemon Drizzle Round Cake
The round cake bakes faster than the loaf. The same batter in a round tin bakes in 35 to 40 minutes rather than the 50 to 60 minutes of a loaf. The wider, shallower profile of a round tin means less distance for the heat to travel. Check from 35 minutes.
The drizzle applies to the full top of a round cake. A round cake has a proportionally larger top surface than a loaf of the same depth. This means the drizzle is more evenly distributed and the crunchy crust covers more of the cake. Some bakers find the round format gives a slightly better drizzle-to-cake ratio.
Zest before juicing. Always. Once a lemon is juiced it becomes slippery and difficult to zest safely. Two minutes of zesting before cutting and juicing saves frustration.
Have the drizzle ready before the cake goes into the oven. Mix it at the start and have it sitting in a jug, ready to pour, the moment the oven door opens.
Granulated sugar not caster — as always. The crust comes from the granulated sugar crystals that partially dissolve and partially crystallise on the warm surface. Caster sugar dissolves completely and gives a gloss, not a crust.
Serving Suggestions
On a cake stand at afternoon tea — this is when the round format shows its advantage. With a cup of Earl Grey. As a celebration bake for a birthday or occasion that calls for a proper cake rather than a loaf. With a small spoonful of crème fraîche alongside for something more dessert-like.
How to Store Mary Berry Lemon Drizzle Round Cake
At room temperature: Store in an airtight container for up to 4 days. The crunchy drizzle crust softens slightly after the first day but the cake stays wonderfully moist.
In the freezer: Slice, wrap individually in cling film, and freeze for up to 3 months. Defrost at room temperature.
Mary Berry Lemon Drizzle Round Cake Recipe
Ingredients
Method
- Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line a deep 20cm round tin.
- Mix lemon juice and granulated sugar in a jug. Set aside — have ready before cake goes in oven.
- Place butter, sugar, flour, baking powder, eggs, milk, lemon zest, and vanilla in a large bowl. Beat 2–3 minutes until smooth and pale.
- Pour into prepared tin. Level top. Bake 35–40 minutes until golden and skewer comes out clean. Cover loosely if browning too quickly.
- Immediately poke 25–30 holes over warm cake with a fine skewer. Pour drizzle slowly and evenly over entire surface. Leave to cool completely in tin — 45 minutes to 1 hour.
- Lift from tin. Place on cake stand or serving plate.
Notes
Frequently Asked Questions
What is the difference between this and the lemon drizzle cake loaf tin recipe on this site?
The batter and drizzle are identical. The only difference is the tin format. The loaf is the classic Mary Berry version. The round cake is more impressive as a centrepiece and bakes slightly faster. Choose based on the occasion.
Can I make this as a two-layer cake?
Yes — divide the batter between two 20cm sandwich tins. Bake at the same temperature for 22 to 26 minutes. Apply the drizzle to both layers. Once cool, sandwich with lemon curd and whipped cream. It becomes a lemon drizzle sandwich cake — completely wonderful.
Can I use this batter for a 23cm tin?
Yes — the batter will be slightly shallower in a 23cm tin. Reduce the baking time to 28 to 33 minutes and check from 28 minutes.
Why is the top of my round cake pale even after the full baking time?
The oven temperature may be running low. An oven thermometer is the most reliable way to check. If the skewer comes out clean but the top is pale, place under a medium grill for two minutes — watch constantly — to develop the golden colour.
Can I add a lemon icing instead of the drizzle?
You can — mix icing sugar with lemon juice to a thick drizzle icing and pour over the cooled cake. The result is sweeter and less crunchy than the granulated sugar drizzle. The granulated sugar drizzle is the superior option and the one that defines this recipe.
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