Mary Berry Lemon Drizzle Cake in Loaf Tin Recipe

Jump to Recipe Print Recipe

This classic lemon drizzle cake baked in a loaf tin is everything a good homemade cake should be. It is soft and buttery with a fine, tender crumb, finished with a sharp lemon syrup that soaks into the sponge while it is still warm. The flavour is bright and fresh without being overpowering, and the texture stays moist for days. It is an easy, reliable bake that takes about 15 minutes to prepare and just over an hour from start to finish.

Ingredients

For the lemon loaf cake

175g unsalted butter, softened
175g caster sugar
3 large eggs, at room temperature
Finely grated zest of 2 unwaxed lemons
175g self-raising flour
1 tsp baking powder
2 tbsp milk

For the lemon drizzle topping

Juice of 2 lemons
100g granulated sugar

How to Make Mary Berry Lemon Drizzle Cake in Loaf Tin Recipe

Prepare the oven and tin: Preheat the oven to 180°C (160°C fan). Grease a 900g loaf tin and line it with baking parchment, leaving a little overhang for easy lifting.
Make the cake mixture: Place the butter, caster sugar, eggs, lemon zest, self-raising flour, baking powder and milk into a large bowl. Beat with an electric mixer on medium speed for about 2 minutes, until pale, smooth and well combined.
Bake the loaf: Spoon the mixture into the prepared tin and level the top. Bake for 45 to 50 minutes, until the cake is golden, well risen and a skewer inserted into the centre comes out clean.
Prepare the drizzle: While the cake is baking, mix the lemon juice and granulated sugar in a small bowl. Set aside without heating so the sugar stays slightly crunchy.
Drizzle and cool: Leave the cake in the tin for 5 minutes, then prick the top all over with a skewer. Slowly spoon the lemon drizzle over the warm cake, allowing it to soak in fully. Leave to cool completely in the tin before lifting out and slicing.

Tips

Why did my lemon drizzle cake sink?

This usually happens if the cake is underbaked or the oven door is opened too early. Make sure the loaf is fully cooked through before removing it from the oven.

How do I keep the cake really moist?

Drizzle the lemon syrup over the cake while it is still warm and prick the surface generously so the syrup can soak in evenly.

Can I make this cake lighter?

Beating all the ingredients together until pale and smooth incorporates air and helps produce a lighter texture.

Should I use granulated or caster sugar for the drizzle?

Granulated sugar is best as it gives the traditional crisp topping, while caster sugar dissolves too quickly.

Serving Suggestions

Serve in thick slices with a cup of tea
Add a spoon of lightly whipped cream on the side
Serve with fresh berries for a simple dessert

Storage

Room temperature

Store in an airtight container at room temperature for up to 3 days. The flavour often improves by the second day.

Refrigerator

Not recommended, as chilling can dry out the sponge.

Freezing

Wrap the unglazed cake tightly in cling film and foil and freeze for up to 3 months. Defrost fully, then add the drizzle topping fresh.

Nutrition

Calories: 360 kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Sodium: 180mg

Nutritional values are approximate and provided as a guide only.

FAQs

Can I use plain flour instead of self-raising?

Yes. Replace the self-raising flour with plain flour and add an extra 1½ teaspoons of baking powder.

Can I bake this in a round tin instead?

You can, but the baking time will be shorter. Start checking after 35 minutes.

How do I stop the drizzle leaking out of the sides?

Make sure the loaf tin is well lined and spoon the drizzle slowly so it absorbs rather than runs off.

Can I add icing on top?

This cake is traditionally finished with drizzle only, but a thin lemon icing can be added once fully cool if you prefer.