There’s something about a lemon drizzle cake that seems to capture the essence of a perfect afternoon. It’s as if the bright, zesty flavor of lemons has been baked into a moment of pure joy. And when it comes to baking this iconic cake, nobody does it quite like Mary Berry. The Mary Berry’s lemon drizzle cake is not just a recipe; it’s an experience, one that brings a burst of sunshine into your kitchen, no matter the weather outside.

The Secret Behind the Perfect Lemon Drizzle

Mary Berry’s lemon drizzle cake recipe is a testament to the idea that simplicity can lead to perfection. With its moist, tender crumb and the sharp, sweet shock of lemon, this cake is a crowd-pleaser. Whether you’re opting for a round tin to create a classic shape, a tray bake for easy sharing, or even a bundt for that extra touch of elegance, the key lies in the balance of ingredients and the love stirred in.

A Recipe for Happiness: Mary Berry Lemon Drizzle Cake

The Mary Berry lemon drizzle cake recipe is straightforward, making it accessible to bakers of all levels. The process involves a classic creaming method, the zest of lemons to infuse the cake with its signature flavor, and a simple but irresistible lemon glaze that creates the iconic “drizzle” effect.

Choosing the Right Tin for Your Cake

Whether you’re baking in a round tin, a loaf pan, or even a bundt mold, Mary Berry’s lemon drizzle cake adapts beautifully, proving its versatility. The round tin offers a traditional look, perfect for afternoon teas and celebrations, while the loaf version provides a more casual, easily sliceable form ideal for a family breakfast. The bundt, with its intricate design, turns the cake into a centerpiece, suitable for the most special occasions.

Mary Berry’s Lemon Drizzle Cake: A Foolproof Recipe for Sunshine on a Plate

Ah, the Lemon Drizzle Cake – it’s like capturing sunshine and serving it slice by slice. And who better to guide us through creating this zesty masterpiece than the queen of baking herself, Mary Berry? Fear not, dear baker; with this foolproof recipe, you’re on your way to baking brilliance. Let’s dive into the zest-filled adventure of baking Mary Berry’s iconic Lemon Drizzle Cake.


  • For the cake:
    • 1 ¾ cups (225g) self-raising flour, sifted
    • 1 cup (225g) caster sugar
    • 2 tsp (10ml) baking powder
    • 4 large eggs
    • ½ cup (100g) softened unsalted butter
    • 4 tbsp (60ml) milk
    • Zest of 2 lemons (save the juice for the drizzle!)
  • For the lemon drizzle:
    • 1 ½ cups (175g) powdered sugar
    • Juice of 2 lemons


  • A whisk or electric mixer
  • A mixing bowl
  • A 2lb loaf tin or an 8-inch round tin
  • Baking parchment
  • A skewer or fork
  • A wire rack

Let’s Get Baking!

Step 1: Preheat and Prepare

Begin by preheating your oven to 350°F (180°C, Gas Mark 4). Take your loaf or round tin and line it with baking parchment. This little step is your ticket to a cake that gracefully slides out of its tin, ready to dazzle.

Step 2: The Mix

In your mixing bowl, combine the flour, caster sugar, and baking powder. Add the softened butter, eggs, milk, and the zest of those lovely lemons. Use your whisk or electric mixer to blend these ingredients into a smooth, sunshine-infused batter. The secret here is to mix until just combined; overmixing is the nemesis of light and fluffy cakes.

Step 3: Bake Your Heart Out

Pour the batter into your prepared tin, smoothing the top with a spatula. Pop it into the oven and bake for about 35-45 minutes. You’ll know it’s done when it’s golden and risen, and a skewer inserted into the center comes out clean.

Step 4: The Magical Drizzle

While the cake bakes, prepare your drizzle. Mix the powdered sugar with enough lemon juice to create a thick but pourable drizzle. Here’s where the magic happens: as soon as the cake is out of the oven, poke it all over with your skewer or fork and pour the lemon drizzle over the top. The cake will drink it up, resulting in that irresistible moist texture and tangy taste.

Step 5: Cool and Serve

Let the cake cool in the tin for a bit, then transfer it to a wire rack to cool completely. This patience (as challenging as it may be) ensures your cake is perfectly set and ready to slice.

Final Touches and Serving

Once cooled, if you wish, you can add an extra drizzle of plain glaze (just mix powdered sugar with a bit of lemon juice or water) for a glossy finish. Slice up your Lemon Drizzle Cake and serve it with a side of smiles. It’s perfect for tea time, dessert, or anytime you need a little sunshine in your day.

A Few Parting Tips:

  • Lemon Zest: Really rub those lemons to get every bit of zest; it’s where all the flavor lives.
  • The Drizzle Timing: The key to a perfect drizzle is timing. Pour it over the hot cake so it seeps into every nook and cranny.

And there you have it, a foolproof recipe for Mary Berry’s Lemon Drizzle Cake that’s sure to brighten any table. Remember, baking is not just about following a recipe—it’s about adding a bit of your own sunshine along the way.

The Lemon Drizzle: More Than Just a Cake

Mary Berry’s lemon drizzle cake goes beyond being a mere dessert; it’s a slice of comfort, a piece of home. Whether it’s the tray bake version shared at a gathering or a round cake presented with pride at a dinner party, this cake brings people together. It’s a reminder of the simple pleasures, the warmth of the kitchen, and the joy of sharing something made by hand.

Lemon Curd: The Crowning Glory

No Mary Berry lemon drizzle cake would be complete without its crowning glory: the lemon drizzle itself. This concoction, often enriched with homemade or high-quality store-bought lemon curd, brings an extra layer of tangy sweetness, soaking into the cake and creating a sticky, irresistible topping that makes this cake unforgettable.

Lemon Drizzle Cake: Squeeze the Day with These Zesty Tips!

Ah, Lemon Drizzle Cake – it’s like a sunbeam on a plate, isn’t it? Whether you’re a seasoned baker or a newbie ready to turn lemons into more than just lemonade, here are some tips to ensure your Lemon Drizzle Cake is the talk of the tea table. And remember, when life gives you lemons, make Lemon Drizzle Cake!

Embrace the Zest of Life

The secret to an exceptionally zesty cake? Don’t skimp on the lemon zest. Use the zest of two large lemons for that vibrant citrus flavor that sings through each slice. A fine grater or zester is your best friend here, ensuring you get all that aromatic zest without any of the bitter pith.

Measure Twice, Bake Once

Accuracy is key in baking. For that perfectly balanced Lemon Drizzle Cake, measure your ingredients with care. A digital kitchen scale is the unsung hero of the baking world, guaranteeing your ingredients are spot on for that flawless rise and exquisite texture.

The Right Tools for a Bright Cake

A well-equipped baker is a happy baker. Here’s what you’ll need to bring your Lemon Drizzle Cake to life:

  • Loaf Tin: The classic shape for this cake, but feel free to think outside the box (or tin) with a round or bundt pan.
  • Mixing Bowls: For combining your ingredients. Glass or metal, choose what makes you happy.
  • Electric Mixer: To cream together your butter and sugar to light, fluffy perfection. A wooden spoon and some elbow grease work too!
  • Fine Grater or Zester: Essential for getting all that lovely lemon zest without the bitter white pith.
  • Juicer: To get every last drop of juice from your lemons. After all, it’s not just about the drizzle; it’s about the dazzle.
  • Skewer or Fork: For poking holes in the cake to let all the lemony drizzle seep through.
  • Wire Rack: For cooling your cake. Patience, young baker, patience.

Slow and Steady Wins the Race

When adding your eggs to the creamed butter and sugar, take your time. Add them one at a time, beating well after each addition. If the mixture starts to curdle, add a spoonful of your flour to bring it back to a smooth consistency. This step ensures a cake that’s as light as a lemon-scented cloud.

The Art of the Drizzle

The drizzle is what sets this cake apart. Mix freshly squeezed lemon juice with powdered sugar to create a tangy syrup. Then, while your cake is still warm, poke holes all over it with a skewer or fork and pour over the syrup. This lets the lemony goodness seep through every pore, creating a moist masterpiece.

Let it Shine

For a glitzy finish, top your cake with a simple lemon glaze. Mix lemon juice with enough powdered sugar to form a thick but pourable glaze and drizzle it over the cooled cake. Add some grated lemon zest or candied lemon peel on top, and voilà, a showstopper that’s as beautiful as it is delicious.

Keep it Fresh

Lemon Drizzle Cake is best enjoyed the day it’s made but fear not! It can be stored in an airtight container for up to 3 days, ensuring a zesty treat is never too far out of reach.

Baking the ultimate Lemon Drizzle Cake is a journey of joy, a dance of flavors, and a testament to the magic that happens when lemons meet sugar. With these tips in hand and a sprinkle of optimism, you’re all set to bake a cake that’s sure to brighten even the gloomiest of days. So go ahead, give it a zest, and remember – when life gives you lemons, bake a Lemon Drizzle Cake!

Mary Berry’s Lemon Drizzle Cake: A Timeless Classic 🍋

In the end, the Mary Berry lemon drizzle cake stands as a testament to the power of simple baking done well. Whether you measure in ounces, bake in a round tin, or serve it as a loaf, this cake remains a timeless classic. It’s a recipe that belongs in every baker’s repertoire, promising the sweet, sharp taste of lemons and a hint of nostalgia, all wrapped up in a moist, golden crumb.

So, preheat your oven, prepare your tin, and get ready to bake a cake that’s sure to brighten even the cloudiest of days. After all, with Mary Berry’s lemon drizzle cake on the table, it’s always a bit sunnier.

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