Mary Berry Lemon Drizzle Round Cake Recipe

Jump to Recipe Print Recipe

This classic lemon drizzle round cake is light, moist, and full of bright citrus flavour, just as you would expect from a Mary Berry style bake. The sponge is soft and buttery, soaked with sharp lemon syrup that keeps it tender for days. It is an easy, reliable recipe suitable for beginners, with simple ingredients and clear steps. From start to finish, it takes about 1 hour, making it perfect for an afternoon bake or weekend treat.

Ingredients

For the lemon sponge

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

For the lemon drizzle topping

Juice of 2 lemons
85g caster sugar

For the tin

Butter, for greasing
Baking parchment

How to Make Mary Berry Lemon Drizzle Round Cake Recipe

Prepare the oven and tin: Preheat the oven to 180°C (160°C fan). Grease a 20cm round cake tin and line the base with baking parchment. Set aside.
Mix the cake batter: Place the softened butter, caster sugar, eggs, flour, baking powder, lemon zest, and milk into a large mixing bowl. Using an electric mixer, beat for about 2 minutes until the mixture is pale, smooth, and well combined. Scrape down the sides of the bowl if needed.
Bake the cake: Spoon the mixture into the prepared tin and gently level the surface. Bake for 35 to 40 minutes, until the cake is golden, well risen, and a skewer inserted into the centre comes out clean.
Prepare the lemon drizzle: While the cake is baking, mix the lemon juice and caster sugar in a small bowl. Stir well and set aside. The sugar should remain slightly grainy for a traditional drizzle texture.
Cool and drizzle: Leave the cake in the tin for 5 minutes after baking. Prick the surface all over with a skewer, then slowly spoon the lemon drizzle over the warm cake, allowing it to soak in. Leave to cool completely in the tin before turning out.

Tips

How do I stop my lemon drizzle cake from sinking?

Make sure the oven is fully preheated and avoid opening the door during baking. Beating the mixture just until smooth also helps prevent a heavy sponge.

Why is my cake dry?

Overbaking is the most common cause. Check the cake a few minutes before the end of the baking time and remove it as soon as it is cooked through.

Can I make the drizzle soak in better?

Drizzling while the cake is still warm and pricking it generously with a skewer helps the syrup absorb evenly.

Should I use unwaxed lemons?

Yes, unwaxed lemons are best as the zest is used. If using waxed lemons, scrub them well in hot water first.

Serving Suggestions

Serve plain with a cup of tea
Add a spoon of lightly whipped cream on the side
Decorate with thin lemon slices for a simple finish

Storage

Room temperature

Store in an airtight container for up to 3 days. The drizzle helps keep the cake moist.

Refrigerator

Keep refrigerated for up to 5 days if your kitchen is warm. Bring to room temperature before serving.

Freezing

Freeze the undecorated cake, well wrapped, for up to 3 months. Defrost overnight at room temperature before serving.

Nutrition

Calories: 390 kcal
Carbohydrates: 45g
Protein: 6g
Fat: 20g
Saturated Fat: 12g
Sodium: 180mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I use plain flour instead of self-raising?

Yes. Use plain flour and add an extra 1 tsp baking powder to achieve the same rise.

Can I bake this in a loaf tin instead?

Yes, but the baking time will increase to around 45 to 50 minutes. Check with a skewer before removing.

Is this cake suitable for freezing?

Yes. Freeze without the drizzle for best results, then add fresh drizzle after defrosting if preferred.

Can I reduce the sugar in the drizzle?

You can slightly reduce it, but the classic balance of sharp lemon and sweet sugar is what gives the cake its signature flavour.