Mary Berry is the undisputed queen of baking, so it’s no surprise her lemon drizzle cake recipe comes out perfect. The method is incredibly easy to follow and produces moist, crumbly results every time. If made according to the instructions, this cake yields 10 servings and comes together in one hour and 15 minutes.
Sharing the recipe by the Great British Bake Off star, food blogger cookingwithmykids.co.uk said: “This easy lemon drizzle cake from Mary Berry is beautifully moist with a delicious zingy kick of lemon. It’s also all mixed together in one bowl, making it really easy for kids to make.”
Mary Berry’s lemon drizzle cake recipe
Ingredients
- 225 g softened butter
- 225 g caster sugar
- 275 g self-raising flour
- Two level tsp baking powder
- Four large eggs
- Four tbsp milk
- Finely grated rind of two lemons
For the crunchy topping
- 175 g granulated sugar
- Juice of two lemons
Method
Preheat the oven to 160C (or 150C for fan ovens) and prepare a 23x13x6cm loaf tin by lining it with baking paper and lightly greasing the sides.
Individually weigh the butter, sugar, and flour using a small bowl for each, then transfer them into a larger mixing bowl. Crack the eggs into a separate bowl and add them to the rest of the ingredients. Add the baking powder and milk. Finely grate the zest of a lemon and stir that in as well. Mix thoroughly until the batter is smooth and evenly combined.
Transfer the mixture into the prepared tin, filling it to about three-quarters full. Smooth the surface with a spoon or spatula.
Place in the oven and bake for 35 to 40 minutes. If you’re baking a loaf version rather than traybake-style, allow 60 to 75 minutes. It’s ready when the edges pull slightly away from the tin and the centre springs back when pressed lightly with your fingertips.
Allow the cake to cool in the tin for a short while before turning it out. Gently remove the baking paper and place the cake on a wire rack to cool completely. Position the rack over a tray to catch any excess from the drizzle.
How to prepare the lemon drizzle topping
Weigh out the sugar into a bowl. Extract the juice from the lemon — warming it in the microwave for about 10 seconds before cutting may help release more juice.
Combine the lemon juice and sugar, stirring until it forms a thin, pourable syrup. Drizzle this over the cake while it is still slightly warm so it absorbs into the surface.
Once fully cooled, slice the cake into roughly 25 to 30 small pieces.
