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Mary Berry Lemon Drizzle Round Cake Recipe

Mary Berry Lemon Drizzle Round Cake Recipe

Mary Berry's lemon drizzle round cake is light, zingy, and topped with the famous crunchy drizzle crust — in the round cake format.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 10 Slices
Course: Dessert
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 deep 20cm round tin.
  2. Mix lemon juice and granulated sugar in a jug. Set aside — have ready before cake goes in oven.
  3. Place butter, sugar, flour, baking powder, eggs, milk, lemon zest, and vanilla in a large bowl. Beat 2–3 minutes until smooth and pale.
  4. Pour into prepared tin. Level top. Bake 35–40 minutes until golden and skewer comes out clean. Cover loosely if browning too quickly.
  5. 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.
  6. Lift from tin. Place on cake stand or serving plate.

Notes

The round cake bakes faster than the loaf — check from 35 minutes.
Mix the drizzle before the cake goes in the oven — it must be ready immediately.
Apply drizzle the moment the cake comes out — not a minute later.
Use granulated sugar in the drizzle — never caster — for the crunchy crust.
Zest lemons before juicing.
Cool completely in the tin before removing — 45 minutes to 1 hour.
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