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Mary Berry's lemon drizzle cake

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Mary Berry's lemon drizzle cake
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

 

Mary Berry is the queen of baking so if you're looking for a classic lemon drizzle cake recipe, this is the one to try. Mary Berry's lemon drizzle cake recipe is one of the most popular recipes on goodtoknow and has been tried and tested by pretty much the whole of the team! This classic cake recipe is full of citrus flavour and is perfect for all baking abilities from beginners to those who fancy a spot in The Great British Bake Off tent!

Ingredients

 For the lemon drizzle cake:

  • 1 large eggs
  • 87.5g (3 oz) self-raising flour
  • 87.5g (3 oz) caster sugar
  • 87.5g (3 oz) softened butter
  • 3/4 level tsp baking powder
  • Finely grated zest of lemon
For the crunchy lemon icing:

  • 50g (2 oz) granulated sugar
  • Juice of lemon

You'll also need:

  • 450g (1lb) loaf tin, greased and lined

That's goodtoknow

cartoon image of chef

The lemon loaf will keep for 3 days and will freeze well for up to 2 months uniced.

Method

  1. Preheat the oven to 180C/350F/Gas Mark 4.
  2. Beat together the eggs, flour, caster sugar, butter, baking powder and lemon zest until smooth in a large mixing bowl and turn into the prepared tin.
  3. Bake in the pre-heated oven for about 35 mins, or until golden brown, shrinking away from the sides of the tin and springy to the touch.
  4. While the cake is still warm, make the lemon drizzle topping. Mix together the sugar and lemon juice, and pour over the warm cake.
  5. Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin.
This recipe is taken from Mary Berry's Stress-Free Kitchen by Mary Berry, (Headline RRP 20.00)
 


Average rating

  • 4
(393 ratings)

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Your comments

Johny

I tried making this cake but it turned out to be overly dry. Does anyone know what i done wrong?

Janet B

Wierd recipie. I dont know if i misunderstood the quantities but even as raw mixture you could just tell it wasn't going to work. Really sloppy mixture with hardly any flour in it. Not very 'cakey' unless its one of those modern ones thats meant to be mainly air! Needless to say it didnt come out at all well. Like i say. i might have got it wrong but double checked every thing several times as didnt deem at all right to me.

Perdy Hardy

I made this cake and its more like a tray bake then a loaf so i tried making it again with all the ingredients doubled and made little lemon cupcakes instead and they were lovely !

lucy pad

I love this recipe, its foolproof, i've made it lots of times now and it always turns out perfect. I always add a little more lemon and a bit of zest to the topping and more zest to the sponge as we like it zingy xx

minafon

I made this cake earlier,but I doubled the amount and added the juice of one lemon. I lined a loaf tin with baking paper, making sure to leave about 2 inches above the tin, I am glad I did this, as the cake rose really well. The drizzle I made was with icing sugar and lemon juice. The cake is quite moist and light, just right!

evieiscool

this is a great recipie but the sponge itself isnt very lemony ... also the batch is very small so i doubled it.... this was the right size . in the double batch i put half a lemon juice in even though it doesnt say in the recipie it still wasnt very lemony though . with the recipie x2 i made a traybake and a small loaf tin . the overall was very nice but i had to make a few alterations...

ronni47

i love mary berry's recipes but my favourite is the lemon drizzle. With my recipe i am now making lemon drizzle muffins instead of a loaf/ cake,my mix is over double of mary,s,but i do a crunchy topping as she does,but i also add a little lemon juice in mix aswell and then top the muffins with a lemony butter icing , recipe makes 12/14 muffins and they are yummy yummy

Ruth Hogan

I made this cake but found that it is more like a traybake than a loaf sized cake. I would suggest doubling the recipe and lining the bottom of the loaf tin!

permilla maclaren

Will it work in a Halogen cooker ?

Anna

Whisk the second egg and just pour in half the mixture.

mandy

made this a few times now and has become a family fave. i always double up on the mixture as its more like a tray bake otherwise but does take a lot longer to bake :)

Sara

Baking the cake right now, Doubled the amount of ingredients and put juice of 1 lemon into the mixture. Forgot to double the baking powder /put 1tbs/but it rised a lot. Its in the oven 45 mins now n still little wobbly. I will leave it 5 more mins lower temperature and see. I also put vanilla extract into the mixture, and lemon zest into the syrup. Fingers crossed. Looks good so far.

Rachel H

Just tried this cake for the first time, added extra lemon to the mix as I like to taste the flavour... Will make again as it tasted great but didn't rise very much at all... Will try with double the amounts next time!!

Anne-Marie Campbell

if you want more lemon taste you should grate some of the lemon peel and squeeze a half or just under the half of lemon juice into the mixture while mixing. You can adjust the taste depending on the amount of Lemon you want to add. This is how I do it and it's delicious I take into work with me and nobody can get enough

Judith

I used 2 medium eggs, and a full lemon. Very good thank you

Cake-pop

Fantastic recipe!! so easy to make and takes amazing! my loaf tin was bigger than the one called for so was a little thin but no matter i will fill it with double next time :] i also made extra lemon syrp as i like my lemon drizzle really lemony! My granny would be so proud!

Harry

This is extremely simple to make. I spooned the mixture into cases and made lemon drizzle cupcakes. They turned out lovely, great texture and flavour.

Ben

This cake is bang tidy, will def make again

Lissa

So delicious - can't beat a Mary Berry recipe and this one doesn't disappoint! I often double the batch myself as it just goes so quickly in our household!

Chris

this is amazingly tasty. definitely make holes in it so the lemony loveliness gets down inside the cake. If you like maximum lemonyness then add a bit more lemon juice

Gemma Chandler

This recipe is amazing. A perfect summer bake and a must-try!

thecatspaws

I would take 2 eggs and weigh them together in their shells and then use that as a guide for the other ingredients eg. 2 eggs weigh 4oz so use 4oz each of sugar, flour and butter. Hope that helps.

thecatspaws

Absolutely delicious!! First time of making it but I opted for double the quantity of sponge and used 2 lemons all in a 2lb loaf tin. After 35 mins it was still undercooked in the middle, so I turned the oven down to 165C and gave it another 10 mins and it was perfect. While still hot I mixed the lemon juice and sugar and made lots of small skewer holes and poured the syrup over the top. Heaven! I will definitely be making this again. And again. And again :)

MRS SMITH

How do you measure half an egg

Jean

This is much more moist and lemony if you pierce the top of the cake in several places with a skewer or a fork before pouring on the lemon syrup.

dru peacock

im thinking of making this but dont like lemons or cakes any other ideas

Jamie

Not very lemony. Texture not brilliant. Would suggest adding lemon to cake base and pricking the cake before poring the "drizzle" on. Agree with others with needing to double up on quantities.

Christa Williams

it could be that you put in a bit much flour or over baked it. i tend to put a tiny bit of oil in all my cakes to help with dryness. I also place a tray of water under them to help them retain the moisture while baking, this does take longer but works! next time try taking a smidgen of flour out and put in a tablespoon of oil.

IRENE

THIS IS A GREAT RECIPE.I DOUBLED IT.

catscoe

great recipie but i added a little lemon curd to made it more lemony

Angela Stevens

if you use double quantities it it delicious and so easy

stephanie

delicious , esp for t attempt, thanks for advice as i too added more lemon juice and extra zest. well worth and goes long way.

Jackson Hutchison

I made this cake and it turned out spledid and I also managed to get another 2 slices than it stated (8). Such a good recipe.

Solo

I made this cake, and increased ingredients, to 4 oz, butter, flour & sugar. 1 tsp baking powder, 2 eggs,whole rind of lemon, whole lemon juice for the topping. Turned out just perfect.

Sunshine

I don't eat eggs what can I add to replace the eggs so it doesn't ruin the texture of the cake

ltomkins

Great cake but it's small. I added a teaspoon of vanilla and the zest of two lemons- delish!

bakers

ermm well how are you supposed to bake a LEMON CAKE/LOAF if you don't like lemons or cakes??

bakers

Absolutely lovely. Tasted great. Rose perfectly. Doubled the ingredients. Definitely worth making- but then again me and mum are good bakers ..... :-)

anne summers

Made this last week, delicious. I used 2 medium eggs instead of 11/2 large eggs it worked fine. Have made it again ready fof when my little grandson comes jome from school.

Karen palmer

Doubled mixture and used bigger tin - unfortunately sunk in the middle, but it tasted great

أم يوسف أيوب

I will try it, sounds easy and low cholesterol, I love cakes so this is a chance to eat something sweet but low fat

أم يوسف أيوب

maybe the baking powder is not good, maybe you did not mix it well, or maybe you opened the oven before its time,,, these are the main reasons,,,, I talk out of experience,,,

Sheila

Just use 2 medium ones

Sheila

Are you serious?:0

Ann Russell

well if you dont like lemons or cakes WHY bother

Teresa

I noted previous comment that not very lemony, so used zest of whole lemon in cake and juice of whole lemon in topping. Very easy to make and very scrummy to eat

krissie wilson

1st in baking and I found this recipe brilliant and easy taste lovely

Red Face

i'm a 55 year old male who's been baking and cooking for a couple of years since watching the G B B off and I have to say - What a fabulous cake ! I used two eggs and upped flour/sugar ratio to 100 grams but kept butter same. I cooked it for 45 mins and it is perfect. i also added some icing sugar to the topping which makes it very crunchy. Lovely

Ninaym

I made this today, exactly as the recipe, and it sank terribly. I cannot work out why. Any suggestions?

Indoor Olympic Pool

Just double the ingredients :)

trisha

if you double the mixtuire for this, how long do you bake it for and at what temperature?

milly

Put into the oven for 29 mins looked golded and had sunk from the edges would of burnt if . In any longer but it had sunk in the middle any tips please help

Jo

Made this lemon cake on Sunday, turned out lovely & moist, just not sure abt the topping..

immy

well i used lemon juice instead of lemon zest and it turned out light and fluffy

immy

i cant believe u but how about victoria sponge

jojo

"just to die for" so simple to make one of those cakes you struggle with just having one slice yum yum

Nelly

The kids can't get enough of this cake! I've now had to make it for their friends too. I doubled all the measurements including that of the drizzle, and whilst hot, pricked several holes on the top of the cake whilst still in the tin with a fork, then poured the drizzle over the cake. I removed the cake from the tin once the drizzle had set a little. This intensifies the flavour. Delia does a similar thing her 'ultimate carrot cake'. The juices ensure the cake is moist.

Cal

I doubled the recipe, and used the juice of 3 lemons to the topping. For anyone have difficulties with texture, I'd add a few more instructions to the recipe. First beat the egg, sugar and butter - and beat the heck out of the. Then just lightly mix in the flour and baking powder and lemon rind. (It will not be as light if you just throw everything in together at the start). Delicious cake! One of my new favs!

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