Mary Berry Lemon Drizzle Cake Recipe

The Mary Berry Lemon Drizzle Cake is a classic British bake that combines the zesty tang of lemon with a moist, buttery sponge. This delightful cake is perfect for afternoon tea or any occasion that calls for a sweet treat.

The Lemon Drizzle Cake holds a special place in British baking history. It epitomizes the simplicity and elegance of traditional British cakes. Mary Berry, a renowned British baker and television presenter, has popularized this recipe, making it a beloved choice among home bakers.

Ingredients for the Lemon Drizzle Cake

• 225g unsalted butter, softened
• 225g caster sugar
• 275g self-raising flour
• 2 tsp baking powder
• 4 large eggs
• 4 tbsp milk
• Finely grated zest of 2 lemons

For the drizzle:

• Juice of 2 lemons
• 175g granulated sugar

Preparation Instructions

1. Preheat your oven to 180°C (160°C fan)/350°F/Gas 4. Grease and line a 30x23cm traybake or roasting tin with baking parchment.
2. In a large bowl, beat together the butter and caster sugar until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition.
4. Sift in the self-raising flour and baking powder. Add the milk and finely grated lemon zest, and fold everything together until well combined.
5. Pour the mixture into the prepared tin and level the top with a spatula.
6. Bake in the preheated oven for 35-40 minutes, or until the cake has risen and is golden brown. A skewer inserted into the centre should come out clean.
7. While the cake is baking, mix together the lemon juice and granulated sugar to make the drizzle.
8. As soon as the cake comes out of the oven, prick it all over with a skewer or fork and pour the lemon drizzle mixture evenly over the top. The juice will sink in, and the sugar will form a lovely, crisp topping.
9. Leave the cake to cool in the tin before slicing into squares.

How to Store and Reheat Lemon Drizzle Cake

• Storage: Store the cake in an airtight container at room temperature for up to 4 days. For longer storage, you can freeze the cake. Wrap it tightly in cling film and then in foil, and freeze for up to 3 months. Defrost at room temperature before serving.
• Reheating: If you prefer to serve the cake warm, reheat individual slices in the microwave for about 10-15 seconds.

Nutritional Information

• Calories: 285 per slice
• Fat: 14g
• Saturated Fat: 8g
• Carbohydrates: 37g
• Sugars: 26g
• Protein: 3g
• Fibre: 1g
• Salt: 0.4g

FAQ about the Lemon Drizzle Cake

Can I use gluten-free flour in this recipe? Yes, you can substitute self-raising flour with a gluten-free self-raising flour blend. Ensure it contains xanthan gum for best results.

Can I use margarine instead of butter? Yes, you can use margarine, but butter provides a richer flavour.

Can I add poppy seeds to the batter? Certainly! Adding poppy seeds can give the cake an extra crunch and a subtle nutty flavour.

How do I make the cake more lemony? Increase the lemon zest in the batter or add a bit of lemon extract. You can also drizzle additional lemon syrup over the cake after it cools.

What can I serve with Lemon Drizzle Cake? This cake pairs well with a cup of tea or coffee. For a more indulgent treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

Mary Berry's Lemon Drizzle Cake is a timeless recipe that brings a burst of lemony freshness to your baking repertoire. Its moist texture and crisp topping make it a crowd-pleaser. Whether you're a novice baker or an experienced one, this recipe is straightforward and delivers delicious results every time. Enjoy baking and sharing this delightful cake with friends and family!