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Mary Berry Round Lemon Drizzle Cake

Mary Berry Round Lemon Drizzle Cake recipe
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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

  1. 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.
  2. Cream Butter and Sugar: In a mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
  3. 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.
  4. Combine Dry Ingredients: In a separate bowl, sift together the flour and baking powder. Gradually fold the flour mixture into the wet ingredients.
  5. Add Milk for a Smooth Batter: Add the milk and gently mix until the batter is smooth and combined.

Bake the Cake

  1. Transfer to Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
  2. 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.
  3. 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

  1. 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.
  2. 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.
  3. Cool Completely and Serve: Let the cake cool completely, allowing the drizzle to set. Slice and enjoy!

Find it online: https://britishbakingrecipes.co.uk/mary-berry-round-lemon-drizzle-cake/