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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!


 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.


  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)

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(736 ratings)

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Your comments


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


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,,,


Just use 2 medium ones


Are you serious?:0

Ann Russell

well if you dont like lemons or cakes WHY bother


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


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 :)


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


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


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


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


i cant believe u but how about victoria sponge


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


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.


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!

permilla maclaren

Will it work in a Halogen cooker ?


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


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 :)

donna moo

I'm also doing a orange one as well as we speak


Easy peasy cake to make and tasted fab, so light and fluffy. Thanks Mary. X


Hard boil it then cut in half - simple :)


I doubled the ingredients (3x large eggs), added a dash of vanilla extract and baked at GM4 for just over an hour (until it browns and pulls away from the sides of the tin). After pricking holes into the cake whilst warm in the tin, I poured lemon juice into the cake until it stopped absorbing and when cold topped the cake with icing. I have used this adapted version of the above recipe and it not only tastes light and lemony but doesn't last very long either. I hope that helps!


I've just made this cake. However I've doubled the ingredients.and added a bit more of the baking powder


What is 3/4 of baking powder in tsp measurements?

miss Enaid

we love lemon drizzle cake, my son and I have just added the drizzle to it.. can't wait to taste it


I found this cake AMAZING! I times end the whole recipe by 3 exactly and it worked really well but I have a big loaf tin :)


1st attempt and its brill just enough will double the amounts next time prick the top and add the drizzle as soaks into cake fab


Love the lemon cake making it for school

barbara trevelyan

if your cake sinks try putting a roasting tin in bottom of your oven with 2 cups of water poured into it or try not to over mix good luck x


make two small loaves. Easier.


prick holes in the loaf with a skewer and mix the icing sugar (very runny) with lemon juice before drizzling over. Helps.


double the ingredients, then make two loafs. Freeze one for later.


Use No eggs. You can buy that at Holland and Barrets


It's good and tasty but how can you measure 1 and 1/2 eggs

ann russell

you can use lemon zest+ juice to make it more lemony

ann russell

too much baking powder !! measure level teaspoons exactly

Janet Trent

have now made this at least 6 times double the recipe and use a square tin comes out brilliant


think dru is on a wind up!!!!


Definitely need to DOUBLE the size of this and excellent tip to prick the cake prior to pouring on the lemon drizzle

The cooking genie

Very delicious cake. Thew tweaks makes it an amazing cake!!! Needs less time to cook!! Amazing all round cake


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.


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


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

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