Mary Berry Recipes

Home / Baking / Classic Lemon Drizzle Cake

Oh, my dears, there's nothing quite like a truly splendid Lemon Drizzle Cake to brighten any day, is there? It’s a recipe that has stood the test of time, a true cornerstone of British baking, and for very good reason. The sheer simplicity of the ingredients, combined with that glorious burst of fresh lemon, creates a cake that is utterly irresistible. It’s comforting, it’s refreshing, and it always brings a touch of elegance to the tea table.

I remember first learning to bake a lemon cake with my mother, and the joy of that first slice, with its golden crust and tangy drizzle, has stayed with me ever since. It’s a recipe I’ve made countless times over the years, for family, for friends, and for those quiet moments when only a slice of something utterly delicious will do. It’s a cake that speaks of home, of warmth, and of simple pleasures.

This particular recipe is one that I’ve perfected over many years, ensuring a wonderfully moist crumb and a perfectly balanced citrus kick. It's designed to be straightforward, even for those new to baking, so you can achieve sheer perfection every time. So, tie on your apron, gather your ingredients, and let’s create a truly glorious Lemon Drizzle Cake together!

Why You'll Love This Recipe

The simple 'all-in-one' method makes it incredibly easy to prepare, perfect for busy bakers.
The generous lemon drizzle soaks into the warm cake, creating a wonderfully moist and tangy finish.
It uses readily available, inexpensive ingredients, making it an accessible treat for everyone.

Ingredients

225g (8oz) self-raising flour
225g (8oz) caster sugar
225g (8oz) baking margarine or softened butter
4 large eggs
Finely grated zest of 2 lemons
2 tablespoons milk (optional, for a softer crumb)
For the Drizzle:
100g (3½oz) caster sugar
Juice of 2 lemons

Equipment Needed

20cm (8-inch) round cake tin or 2lb loaf tin • Baking parchment • Large mixing bowl • Electric mixer (optional, but helpful) • Spatula or wooden spoon • Measuring scales • Grater (for lemon zest) • Lemon juicer • Small bowl • Skewer or fork

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 20cm (8-inch) round cake tin or a 2lb loaf tin with baking parchment. This ensures your beautiful cake won't stick!
In a large mixing bowl, combine the self-raising flour, caster sugar, baking margarine or softened butter, eggs, and lemon zest. If you're using a stand mixer, beat on a medium speed until the mixture is smooth and well combined, about 2-3 minutes. If mixing by hand, beat vigorously until light and fluffy. A little milk can be added at this stage if the mixture feels a little stiff, but often it's not needed.
Spoon the mixture evenly into your prepared cake tin and gently level the top with the back of a spoon. Pop it into the preheated oven.
Bake for 40-45 minutes, or until the cake is golden brown, well risen, and springs back when lightly touched in the centre. A skewer inserted into the middle should come out clean. Every oven is a little different, so keep a watchful eye!
While the cake is baking, prepare the glorious drizzle. In a small bowl, mix the 100g of caster sugar with the freshly squeezed juice of two lemons. Stir until the sugar has largely dissolved.
Once the cake is out of the oven, leave it in its tin. Immediately prick the top all over with a skewer or a fork. This creates little channels for our lovely drizzle to seep into.
Pour the lemon drizzle evenly over the warm cake. You'll see it bubble and soak right in, creating that wonderful moist texture. Leave the cake in the tin to cool completely. As it cools, the drizzle will set and create that irresistible tangy crust.
Once completely cold, carefully remove the cake from the tin, peel off the parchment, and slice it generously. Serve with a lovely cup of tea and enjoy!

Perfect Substitutions

Self-raising flour: If you only have plain flour, use 225g plain flour with 2 teaspoons of baking powder.
Caster sugar: Granulated sugar can be used, though caster sugar dissolves a little more easily for the drizzle.
Baking margarine: Unsalted butter at room temperature works beautifully for a richer flavour.
Lemons: While fresh lemons are best, bottled lemon juice can be used for the drizzle in a pinch, but the zest from fresh lemons is essential for flavour in the cake.

Serving Suggestions

This truly delightful Lemon Drizzle Cake is simply heavenly on its own, perhaps with a lovely cup of Earl Grey or a traditional English Breakfast tea. For a special occasion, a dollop of clotted cream or a light crème fraîche wouldn't go amiss, though it's perfectly moist and delicious without. If you enjoyed this, you might also love our Classic Coffee and Walnut Cake and Vibrant Raspberry & Ginger Coulis.

How to Store \u0026 Reheat

This cake keeps beautifully! Store it in an airtight container at room temperature for up to 4-5 days. There's no need to refrigerate it, as that can sometimes dry out a sponge. It's best enjoyed at room temperature, so no reheating is needed. It's not particularly suited for freezing once the drizzle has been applied, as the texture can change upon defrosting. However, you could bake the plain sponge, freeze it, and then drizzle it after defrosting.

Mary's Secrets to Success

My dears, for that extra special touch, ensure all your ingredients are at room temperature before you begin. This helps them combine beautifully, creating a wonderfully smooth batter and a lighter, more even sponge. And when you're pouring over that glorious drizzle, do make sure the cake is still warm from the oven – that's when it soaks in best, creating a truly moist and tangy finish that is simply sheer perfection!

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice and zest truly give the best flavour, you can use bottled lemon juice for the drizzle if you must. However, please do try to use fresh lemon zest in the cake mixture itself, as it provides that wonderful aromatic lift that bottled zest simply cannot replicate.

My cake sank in the middle, what went wrong?

Oh dear! This can happen if the oven door is opened too early, or if the cake isn't quite cooked through. Ensure your oven temperature is accurate and resist the urge to peek before the suggested baking time. Make sure it's fully cooked by inserting a skewer – if it comes out clean, it's ready!

How do I get a really good lemon flavour?

The secret to a truly zesty flavour is using plenty of fresh lemon zest in the cake mixture, and then a generous amount of fresh lemon juice in the drizzle. Don't be shy with those lemons, my dear! Organic lemons often have more fragrant zest too.

Can I make this gluten-free?

Absolutely! You can substitute the self-raising flour with a good quality gluten-free self-raising flour blend. Often, adding an extra egg or a touch more milk can help with the texture in gluten-free baking, so keep an eye on the consistency of your batter.

Can I make this in a different tin size?

You certainly can, but you might need to adjust the baking time. For a larger tin, it will bake quicker, and for a smaller one, it will take longer. Always test with a skewer for doneness. If using a loaf tin, it will have a slightly different shape but taste just as lovely.