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Mary Berry Lemon Drizzle Cake Recipe

Mary Berry Lemon Drizzle Cake Recipe

Mary Berry's lemon drizzle cake is light, zingy, and finished with a sharp lemon crust that sets perfectly.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 10 Slices
Course: Breakfast
Cuisine: British
Calories: 355
Ingredients Method Notes

Ingredients
  

  • Lemon Sponge:
  • 225 g unsalted butter softened
  • 225 g caster sugar
  • 275 g self-raising flour sifted
  • 2 tsp baking powder
  • 4 large eggs room temperature
  • 4 tbsp whole milk
  • Finely grated zest of 2 large unwaxed lemons
  • 1 tsp vanilla extract
  • Lemon Drizzle:
  • Juice of 2 large lemons about 6 tbsp
  • 175 g granulated sugar

Method
 

  1. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line a 2lb loaf tin or deep 20cm round tin.
  2. Mix lemon juice and granulated sugar in a jug. Set aside — have this ready before the cake goes in the oven.
  3. Place butter, caster sugar, flour, baking powder, eggs, milk, lemon zest, and vanilla in a large bowl. Beat with electric whisk for 2–3 minutes until smooth and pale.
  4. Pour into prepared tin. Level the top. Bake — loaf: 45–55 minutes. Round: 35–40 minutes. Skewer should come out clean.
  5. Immediately poke 20–30 holes over the warm cake with a skewer. Pour drizzle evenly over the entire surface. Leave to cool completely in the tin — at least 1 hour.
  6. Lift from tin. Cut with a sharp knife.

Notes

Always zest lemons before juicing them.
Make the drizzle before the cake goes in the oven — it must be ready immediately the cake comes out.
Apply drizzle the moment the cake comes from the oven — not a minute later.
Use granulated sugar in the drizzle — not caster — for the crunchy crust.
Poke 20–30 holes for even drizzle distribution throughout the crumb.
Do not cut until completely cool — at least 1 hour.
Stores in an airtight container for up to 4 days. Freezes for up to 3 months.
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