Mary Berry’s Round Lemon Drizzle Cake is a moist, zesty cake with a tender crumb and a tangy lemon glaze. This classic British bake has a bright lemon flavor and is topped with a sugary drizzle that creates a delightful crunch. Perfect for tea time or dessert, this lemon drizzle cake is simple to make and incredibly satisfying.
What Is Mary Berry’s Lemon Drizzle Cake?
Mary Berry’s Lemon Drizzle Cake is a traditional, light sponge cake infused with fresh lemon juice and zest, then topped with a sweet and tangy lemon drizzle. Unlike heavier lemon cakes, this recipe uses simple ingredients for a moist, airy texture that’s full of flavor.
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Why You Should Try This Recipe
- Bright and Tangy Flavor – Full of fresh lemon zest and juice for a vibrant taste.
- Moist and Tender Texture – The cake is perfectly balanced with a moist crumb.
- Quick and Easy – Simple ingredients and quick prep make it an effortless bake.
- Perfect for Any Occasion – Ideal for tea time, picnics, or a light dessert.
- A Classic Favorite – A timeless recipe loved by all ages.
Ingredients Needed to Make Mary Berry’s Round Lemon Drizzle Cake
Here’s what you’ll need for this zesty lemon drizzle cake:
For the Cake
- All-Purpose Flour (1 cup or 125g) – Provides structure to the cake.
- Baking Powder (1 tsp) – Helps the cake rise.
- Butter (½ cup or 115g, softened) – Adds richness and moisture.
- Granulated Sugar (¾ cup or 150g) – Sweetens the cake.
- Eggs (2 large) – Binds the ingredients and gives structure.
- Lemon Zest (from 2 lemons) – Adds vibrant lemon flavor.
- Milk (2 tbsp) – Adds moisture for a tender crumb.
For the Lemon Drizzle
- Lemon Juice (from 2 lemons) – Adds tanginess to the drizzle.
- Granulated Sugar (⅓ cup or 75g) – Dissolves in the lemon juice to create a crunchy topping.
Equipment Needed
- Mixing Bowl – For preparing the batter.
- Electric Mixer or Hand Whisk – To cream the butter and sugar.
- 8-inch Round Cake Pan – For baking the cake.
- Spatula – For scraping down the bowl.
- Parchment Paper – To line the pan and prevent sticking.
Instructions to Make Mary Berry’s Round Lemon Drizzle Cake
Prepare the Cake Batter
- Preheat the Oven: Preheat your oven to 350°F (180°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Cream Butter and Sugar: In a mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Add Eggs and Lemon Zest: Add the eggs one at a time, beating well after each addition. Stir in the lemon zest for a burst of citrus flavor.
- Combine Dry Ingredients: In a separate bowl, sift together the flour and baking powder. Gradually fold the flour mixture into the wet ingredients.
- Add Milk for a Smooth Batter: Add the milk and gently mix until the batter is smooth and combined.
Bake the Cake
- Transfer to Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake the Cake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back when gently pressed.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 5 minutes before transferring it to a wire rack.
Make the Lemon Drizzle
- Prepare the Drizzle: While the cake cools, mix the lemon juice and granulated sugar in a small bowl until the sugar is partially dissolved but still slightly grainy for a crunchy topping.
- Drizzle Over the Cake: While the cake is still warm, poke small holes in the top with a toothpick or skewer. Pour the lemon drizzle evenly over the top of the cake, allowing it to soak in.
- Cool Completely and Serve: Let the cake cool completely, allowing the drizzle to set. Slice and enjoy!
What Goes Well with Mary Berry’s Lemon Drizzle Cake
- Fresh Berries – Strawberries, blueberries, or raspberries add a fruity contrast.
- Whipped Cream – Adds a light, airy texture that complements the moist cake.
- Lemon Curd – For an extra lemony touch.
- Vanilla Ice Cream – Perfect for a more indulgent dessert.
- Hot Tea or Coffee – A classic pairing for this delightful cake.
Expert Tips for Making the Best Lemon Drizzle Cake
- Use Fresh Lemons – Freshly squeezed lemon juice and zest add the best flavor.
- Don’t Overmix – Gently fold in the dry ingredients to keep the cake tender.
- Poke Holes for Better Absorption – Poking holes in the cake allows the lemon drizzle to seep into the cake, creating a moist texture.
- Let the Drizzle Set – Allow the cake to cool completely so the drizzle forms a light crust on top.
- Make Ahead – The cake stays moist and flavorful, making it perfect for preparing a day in advance.
Easy Variations of Mary Berry’s Lemon Drizzle Cake
- Lemon and Lime Drizzle Cake – Add lime zest and juice for a citrusy twist.
- Almond Lemon Drizzle Cake – Fold in ¼ cup of ground almonds for a nutty flavor.
- Blueberry Lemon Drizzle Cake – Add a handful of fresh blueberries to the batter.
- Glazed Lemon Drizzle Cake – Top with a lemon glaze instead of a drizzle for a smooth finish.
- Lemon Poppy Seed Drizzle Cake – Stir in a tablespoon of poppy seeds for texture.
Best Practices to Store Mary Berry’s Lemon Drizzle Cake
- Room Temperature – Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for Longer Storage – Store in the fridge for up to 5 days. Bring to room temperature before serving.
- Freeze for Future Use – Wrap the cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.
Best Practices to Reheat Mary Berry’s Lemon Drizzle Cake
- Serve at Room Temperature – This cake is best enjoyed at room temperature.
- Microwave Option – For a warm slice, microwave individual pieces for 10-15 seconds, but avoid overheating to prevent dryness.
How Can I Make Mary Berry’s Lemon Drizzle Cake Healthier?
- Reduce Sugar – Use slightly less sugar in the cake batter and drizzle for a less sweet version.
- Whole Wheat Flour – Substitute half the all-purpose flour with whole wheat flour for added fiber.
- Add Greek Yogurt – Replace a portion of the butter with Greek yogurt for a lighter cake.
- Skip the Drizzle – Serve without the drizzle for a simpler, lower-sugar treat.
Nutrition Value (per slice)
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 3g
- Fiber: 1g
FAQs
How do I make Mary Berry’s lemon drizzle cake extra moist?
To make the lemon drizzle cake extra moist, ensure you don’t overmix the batter, as this can make the cake dense. Additionally, pour the lemon drizzle over the cake while it’s still warm and poke small holes on top with a skewer to let the syrup soak in deeply.
Can I freeze Mary Berry’s lemon drizzle cake?
Yes, lemon drizzle cake can be frozen. Once fully cooled, wrap it tightly in plastic wrap and then in foil, and freeze for up to 2 months. Thaw at room temperature before serving for the best texture and flavor.
Why did my lemon drizzle cake sink in the middle?
Lemon drizzle cake can sink in the middle if the oven temperature is too low, if the batter was overmixed, or if the cake was removed from the oven too soon. Make sure to preheat the oven properly, avoid overmixing, and check for doneness with a toothpick.
Can I use bottled lemon juice instead of fresh lemons?
Fresh lemon juice is recommended for the best flavor, as it has a brighter, more natural citrus taste. However, bottled lemon juice can be used in a pinch, though the flavor may be slightly less vibrant.
Final Words
Mary Berry’s Round Lemon Drizzle Cake is a beautifully simple, classic bake with a bright citrus flavor. With its moist, tender crumb and a crunchy lemony topping, this cake is perfect for any occasion, from afternoon tea to weekend gatherings.
Enjoy a slice with your favorite tea or coffee, and savor the timeless taste of this delightful cake!
More By British Baking Recipes
Print
Mary Berry Round Lemon Drizzle Cake
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Lemon Drizzle Cake is a traditional, light sponge cake infused with fresh lemon juice and zest, then topped with a sweet and tangy lemon drizzle. Unlike heavier lemon cakes, this recipe uses simple ingredients for a moist, airy texture that’s full of flavor.
Ingredients
Here’s what you’ll need for this zesty lemon drizzle cake:
For the Cake
- All-Purpose Flour (1 cup or 125g) – Provides structure to the cake.
- Baking Powder (1 tsp) – Helps the cake rise.
- Butter (½ cup or 115g, softened) – Adds richness and moisture.
- Granulated Sugar (¾ cup or 150g) – Sweetens the cake.
- Eggs (2 large) – Binds the ingredients and gives structure.
- Lemon Zest (from 2 lemons) – Adds vibrant lemon flavor.
- Milk (2 tbsp) – Adds moisture for a tender crumb.
For the Lemon Drizzle
- Lemon Juice (from 2 lemons) – Adds tanginess to the drizzle.
- Granulated Sugar (⅓ cup or 75g) – Dissolves in the lemon juice to create a crunchy topping.
Instructions
Prepare the Cake Batter
- Preheat the Oven: Preheat your oven to 350°F (180°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Cream Butter and Sugar: In a mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- Add Eggs and Lemon Zest: Add the eggs one at a time, beating well after each addition. Stir in the lemon zest for a burst of citrus flavor.
- Combine Dry Ingredients: In a separate bowl, sift together the flour and baking powder. Gradually fold the flour mixture into the wet ingredients.
- Add Milk for a Smooth Batter: Add the milk and gently mix until the batter is smooth and combined.
Bake the Cake
- Transfer to Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake the Cake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back when gently pressed.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 5 minutes before transferring it to a wire rack.
Make the Lemon Drizzle
- Prepare the Drizzle: While the cake cools, mix the lemon juice and granulated sugar in a small bowl until the sugar is partially dissolved but still slightly grainy for a crunchy topping.
- Drizzle Over the Cake: While the cake is still warm, poke small holes in the top with a toothpick or skewer. Pour the lemon drizzle evenly over the top of the cake, allowing it to soak in.
- Cool Completely and Serve: Let the cake cool completely, allowing the drizzle to set. Slice and enjoy!
