Mary Berry lemon drizzle cake

Mary Berry lemon drizzle cake has been a top favourite since the 1960’s. Its one of the easiest, no fuss, no nonsense, cakes. Always delicious, moist and crunchy. Each bite delivers a sunny burst of citrus, the perfect companion to a relaxing afternoon tea. This lemon drizzle can also be made as a tray bake – Lemon Drizzle Traybake – great for party-times. If you need a gluten-free version see the Gluten free lemon drizzle cake recipe.

Ingredients

• caster sugar 175g
• self-raising flour 175g
• butter, softened 175g
• eggs 3
• lemon zest zest of 1 lemon
• baking powder 3/4 tsp

Mary’s Topping

• granulated sugar 100g
• lemon juice juice from 1 lemon

Alternative Thick Icing Topping

• icing sugar 4 tbsp
• lemon juice juice from 1/2 lemon
• lemon zest zest of 1 lemon

Prep for success

This Mary Berry lemon drizzle cake is built on a forgiving all‑in‑one sponge that’s hard to mess up, even if you’re not a confident baker. And the all‑in‑one mixing method removes lots of classic “did I cream that enough?” failure points.

The ratios of softened butter, caster sugar, self‑raising flour, eggs and a touch of baking powder are carefully balanced, so the cake rises evenly without being dry or heavy.

A few simple checks before you start will massively reduce the chances of a “what went wrong?” moment later. ​

Get the ingredients to the right temperature

• Take the butter and eggs out of the fridge in advance so they come to cool room temperature – the butter should be soft enough to dent with a fingertip but not greasy or melting. This helps everything mix smoothly and traps air for a light sponge instead of a dense, heavy cake.​

• Avoid adding fridge‑cold eggs straight into the mixture; if they’re too cold, the batter is more likely to curdle and bake unevenly.​

Treat the raising agent gently

• Measure baking powder accurately with a level teaspoon – too much can make the cake race up and then collapse in the middle. Overloading the batter with air it can’t support is one of the most common reasons for a sunken lemon drizzle.​

• Once the flour and baking powder are in, mix just until everything is combined and smooth; over‑beating at this stage can knock out air and toughen the crumb.​

Choose the right tin and fill it wisely

• Use a loaf tin that matches the recipe size and aim to fill it no more than about two‑thirds to three‑quarters full. Overfilling is what leads to dramatic overflow on the oven floor; underfilling gives a thin, flat cake.​

• If you have more batter than will safely fit, bake the extra as a couple of cupcakes rather than forcing it into the tin.​

Control your oven, not the other way round

• Preheat the oven fully and bake on the middle shelf so the heat is even around the cake.​

• Resist opening the oven door in the first two‑thirds of the baking time; sudden drops in temperature can cause the sponge to sink before it’s set.​

Set up the perfect drizzle moment

• Have the lemon juice and sugar for the drizzle ready before the cake comes out, so you can use them at the ideal time. The lemon drizzle itself is deliberately simple and robust: just lemon juice and granulated sugar. Pouring or spooning it over the cake while it is still warm means the syrup sinks into the sponge while the sugar crystals stay on top, giving that signature combination of moist interior and crunchy, tangy crust that people associate with a “perfect every time” Mary Berry lemon drizzle.​

• Let the cake cool for a short while until it’s warm rather than roaring hot, then poke plenty of small holes right down to the base before spooning the drizzle over. Warm cake plus granulated sugar helps it soak in and leaves that classic crunchy top instead of a patchy, soggy bottom layer.​

This should help prevent most lemon drizzle disasters – sinking centres, overflow, dry crumb or disappointing drizzle – before they ever get a chance to happen.

Method

1. Prepare the Tin and Oven

   Preheat your oven to 180ºC/160ºC Fan/Gas 4. Grease and line your loaf tin for easy removal after baking.

2. Mix the Batter

   In a large mixing bowl, add eggs, self-raising flour, caster sugar, softened butter, baking powder, and lemon zest. Use an electric whisk to beat everything together until smooth and creamy.

3. Bake the Cake

   Spoon the mixture into the prepared loaf tin and level the top with a spatula. Bake for about 40 minutes, or until the cake is golden brown, shrinking from the sides, and springs back when gently pressed.

4. Finish with the Topping

   For Mary’s classic drizzle: While the cake is still warm, mix granulated sugar with lemon juice. Pour this mixture over the cake in the tin, letting it soak in for a tangy, crunchy finish. Allow to cool slightly, then loosen the edges and lift the cake out.

   For the thick icing: Remove the cake from the tin and cool on a wire rack. Mix icing sugar with lemon juice to create a thick icing. Pour over the cooled cake, sprinkle lemon zest, and let the icing set before slicing.

Discover more all-time favourites from Mary Berry’s kitchen:

• Mary Berry chocolate cake
• Mary Berry carrot cake recipe
• Mary Berry banana cake