Mary Berry's lemon drizzle cake recipe

(3875 ratings)
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  • Serves: 6

  • Prep time:

  • Cooking time:

  • Costs: Cheap as chips

  • Skill level: Easy peasy

  • Child friendly
  • Make in advance

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 loved by pretty much the whole of the team! This classic Mary Berry lemon drizzle 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! The light and zesty lemon sponge is glazed with a crunchy lemon drizzle icing, made with a simple sugar and lemon mixture. We love this lemon cake recipe for a lazy Sunday afternoon with a warm cuppa or even as a treat during the week for afternoon tea. This recipe for lemon drizzle cake will take approximately 55 mins to prepare and bake, so you don’t even have to spend that much time in the kitchen to make this easy lemon drizzle cake. This lemon cake recipe serves up to 6 people, so it’s perfect if you’re having a small group of friends over. This lemon drizzle cake is so good that we doubt you’ll leftovers. But if you do, you can store this cake in an airtight container for up to 3 days and enjoy it later.

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


 For the lemon drizzle cake:
  • 1½ large eggs
  • 87.5g (3 oz) self-raising flour
  • 87.5g (3 oz) caster sugar
  • 87.5g (3 oz) softened butter
  • ¾ level tsp baking powder
  • Finely grated zest of ½ lemon
For the crunchy lemon icing:
  • 50g (2 oz) granulated sugar
  • Juice of ½ lemon
You'll also need:
  • 450g (1lb) loaf tin, greased and lined


  1. Preheat the oven to 180ºC, gas 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.
Recipe taken from Mary Berry's Stress-Free Kitchen by Mary Berry, (Headline RRP £20.00)

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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(3875 ratings)

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Why the silly measurements? I use two eggs and 4oz of flour etc, makes a better size cake and doesn't leave you with half an egg! This is also nice with poppy seeds added to the mix, even better with a little syrup made by heating some sugar and lemon juice and pouring over before icing.

280 Bakes

This is way too small for a loaf - I always double it. solves the 1/2 egg issue too. :)


The measurements are definelty wrong, I made this and there wasn't enough mixture to make a loaf cake. I double checked on another website and the measurement are entirely different

Karen Phillips

I made this cake for a friends leaving party, it was quick and easy to prepare and baked for 35 minutes on the dot. The cake was perfect, I added the juice of half a lemon to the sponge mix and skewered the cooked cake before drizzling with syrup. Not a crumb left at the end of the party

Silly sausage



You do know it isn't that simple it is quite hard when you don't bake cakes or buns a lot

Sugar plum

Ok thank you for the advice

Karen Phillips

I added the other half of the lemon juice to the sponge mix, made it very lemony


I find cakes work well in the halogen oven as long as I use a metal cake tin and even better if I use one of those tins with a hole in the middle ( I think they are called Bundt tins) to allow the hot air to circulate better.


Closed the browser because the video rudely auto-plays and won't stop


Just come out of the oven - was cooked after just 20mins at 180degrees! Perhaps it should have said 160 for fan ovens? Also next time i shall double the mixture as it is tiny and was never going to fill and rise enough in my loaf tin!


made it with low fat butter (what we had). Added extra zest to the mix; based on comments I saw here. Scaled up amounts slighty to 90g for flour, sugar, butter. It has a cupcake mix consistency. I have topped it with candied citrus peel and pricked the warm cake prior to adding the lemon drizzle. Also I don't like crunchy drizzle that much so I mostly used icing sugar. Thinking about it now, it's effectively a totally different cake! I think adding a bit of lemon curd to a buttercream filling would make this interesting as well. That's for another day...


Another wind up (hopefully).


If you're using a standard sized loaf tin (I've no idea what size 450g would be) then you need to double this recipe. There's no need to halve an egg then, the quantities do seem strange!

Audrey Hamilton Finn

Lower oven temp 170.


I made this today and it was really nice. Few buts, firstly how do you measure 1/2 eggs so I used 2 and compensated this by doing 100grms of other ingredients. Also, added a bit of milk as it seemed bit dry? Main gripe it stuck on the tin even though it was well oiled? But great tasting cake :)


Double mix an make 2 easy


Done this twice now hasent failed me yet soooooo easy,and tasty

Tim Jordan

Can anybody tell me what one and a half eggs means on this lemon drizzle cake recipe please?


Does Mary mean 180 ordinary or fan oven?


I made double the amount as I wanted 21 cakes for my Granddaughters 21st but they flopped in the middle/didn't rise!!! I have a new oven. Did I have it too high/low ?

Elly Bell

Oh TEASPOONS not, that's where I went wrong ! Thanks

Elly Bell

I made this tonight and it tasted AMAZING, however it had sunk in the middle, any tips much appreciated, thank you

Victoria Vasso

I think this is a good base to start the recipe. I doubled the recipe and thank god I did otherwise it would have been tiny! I also put in the juice of 1 lemon in the batter and 1 1/2 lemon juice for the icing and I also used a fork to put holes in the top so that the icing could sink in. Thank god I did because the reviews have been nothing short of amazing! It's not too overpowering, it's light, fluffy and moist! Good luck!


2 small eggs.

Sue W

This is a family favourite. Very easy to make and delicious. I double up the ingredients to make one large cake and bake in a round tin for approx 45 minutes.


This particular recipe is for a ONE POUND loaf tin - not the regular TWO POUND one - that's why it seems such a small amount ;). I use a slightly different recipe that uses 2eggs, 4ozs butter, 5 or 6ozs sugar, finely grates zest of a large lemon and 6ozs of flour - baked in a TWO POUND tin. Works well for our Cake Tables in church.

Beth Burrows

Magic. I needed a good belly laugh. Had me wabbling and weeping. Thankyou. x


Why are the written ingredients only 1/2 of the quantities in the video?


Oven temps and ingredient dampness vary slightly. Stick a wooden toothpick or skewer into the center of the cake 5 minutes before "done" time. If wet dough clinging to it, continue baking. If slightly damp crumbs on the toothpick/skewer, pull it out even if it isn't official "time".

Chris Phillips

cheese sandwich ?


Yeah this recipe is flawed flour should be more in weight than butter and sugar in the tv show her recipe is 225 sugar 225 butter 4 eggs 275 flour 2 tsps baking powder 4tbs milk (grams)


This recipe is nothing like Mary Berry's or the video attached. Its rubbish!!

Maxim Baller

Sarcasm redefined! I saute you.

Jenny Woods

Made Mary Berry's Lenin drizzle cake but doubled the recipe for a 2lb loaf tin . On both occasions it has sunk in the middle and I don't know why - ingredients weighed out correctly and oven for not opened until the end of the cooking time

Jane Doe

The measurements are incorrect, you need to double the ingredients to make enough to fill one loaf tin......or better still go to BBC GoodFood

Simon Tredwell

I followed the recipe exactly but the cake collapsed there is something very wrong with this recipe


You can add lemon curd or lemon rind to the cake mix. I assume you haven't sorted this out in the 5 years since you posted!


Double the ingredients, make 2 loaves and then eat 2 loaves!

Sarah Powell

I always make this cake with double the ingredients and it comes out perfect every time

Matt Griffin

That's the best response I've heard to anything... ever!! Bravo haha


Can you use this recipe to make lemon drizzle cupcakes?

Julian Kaufman

You could freeze it and then saw it in half. Alternatively purchase some steel cable and wrap it around the egg. Make sure it is secure. Next, attach the other end of the cable to a vehicle. I suggest a BMW or Audi. Make sure the car is in neutral gear and then floor the accelerator. As you put it into gear the car should speed forward (make sure your way is clear) and pull one half of the egg away from the other neatly segmenting it. If the segmentation isn't neat enough then follow the procedure again. Experiment with different thicknesses of cable or different forms of egg (chicken, goose, ostrich, elephant, Easter, Bamphliff, sacred, Faberge etc.) until you achieve the desired results. Good luck


I use 2 large eggs, 90g of the ingredients and the zest of a whole lemon. i bake for 32 minutes and the cake is perfect.


I found the cake nice and light and moist but not lemony enough. If a tablespoon of lemon curd was added to the mix would it make the cake too heavy?.

Beth Morgan

Great recipe if you convert to imperial measures. This is an old recipe that uses old measurements. It works really well when I did this.

Shirley owens

Where in the oven does the cake go? Lower middle, middle or near the top of the oven. This is a big part of a successful cake, yet does not state.


I made this cake as per the recipe (except, I lazily just put 2 large eggs) and it was perfect. Yes it is a small loaf size, but more than enough for 6 people. I cooked it in a gas fanforced oven at 170C for 35 mins. Being of Greek background I couldn't resist making extra drizzle, and I pieced the cake thoroughly with a toothpick before I poured it over. It is a delicious cake.


really lovely cake but i find mines better without the baking powder xx


Oh, and if you are going to add syrup before icing, pierce the top of the cake all over with a skewer first.

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