Mary Berry's lemon drizzle cake

(4131 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's classic lemon drizzle cake recipe is one of the most popular recipes on GoodtoKnow and has been tried and loved by thousands of fans! This simple 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 dont 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 its perfect if youre having a small group of friends over. This lemon drizzle cake is so good that we doubt youll 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:
  • 1 large eggs
  • 87.5g (3 oz) self-raising flour
  • 87.5g (3 oz) caster sugar
  • 87.5g (3 oz) softened butter
  • 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


  1. Preheat the oven to 180C, 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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great recipie but i added a little lemon curd to made it more lemony

Angela Beiny Roberts

if you use double quantities it it delicious and so easy


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.


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


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!


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...


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!


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 :)


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!!

AnneMarie 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


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


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!


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.


This cake is bang tidy, will def make again


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!


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!


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.


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 :)


How do you measure half an egg


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


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.

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!


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..


Have now attempted this recipe twice, both fails!!!!! I can't see how this recipe works with such little flour in a 1lb cake tin. My cakes never fail yet this has twice!!!!


Mine sunk too but I'm sure I put the right amount of baking powder in it!

Jackie Wiseman

Fabulous cake but need to double or treble quantities. I made a tray bake with three times the amount and it turned out great.

Kirsty L. Powell

I just use two medium eggs


I love this recipe, although I use the lemon juice and sugar to make a syrup which I the pour onto the cake after making lots of little holes in it to let the syrup soak in. I then use the rest of the syrup to make a lemony icing sugar which I drizzle over the top and sides.


why not make an orange drizzle bread

Daniel Bryar

If you have not got large eggs use 2 medium ones same result will be obtained im a baker so information is accurate to the best of my ability folks

Daniel Bryar

crack an egg in a cup beat it with a fork then weigh out 1oz an average egg weighs 2oz so just half of that will suffice hope that helps your request

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

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.


I made this cake but swapped the lemon with orange it was so nice and tangy!

Suzy Bowler

This makes a tiny cake and certainly not enough for any 6 people I know. Double the ingredients and it works well.


Very thin and small cake at the end. It rose beautifully whilst baking but then dropped when it came out the oven. Nice texture and taste but could have more lemon flavour.


I am very surspicious of a recipe that uses 1 1/2 eggs. Not knowing Mary Berry personally, so I am assuming, that a person with her years of experience would not make a cake with 1 1/2 eggs!!!!!!

J Chapman

Just made this cake, absolutely fab, so light but so tasty.

Penny Pitstop jones

Made this today & it's just gorgeous 👍😉❤️💜💙

maria harding

love this cake, only wish i could eat some. why why why does mary berry and mr. hollywood not make gluten free cakes and bread, ive been eating mary berry recipies for 50 years and now im very unhappy( and hungry) please can you help me mary.

Mary Bayne

Best and easiest recipe ever


This is a quite easy recpe, but it is very tiny!I made it to share out in college tomorrow, but its not going to stretch far, if I make it again will use double quantities


do these quatnities actually work? I most other recipes I see for are about 225g flour/butter/sugar.


Double the ingredients, this makes a tiny cake!


I have just made this cake for the first time and was a little unsure after reading the reviews. However I doubled the quantities and even added a little drizzle of oil to the mixture. I also placed a tray of water to the shelf below. After 35 minutes it was still uncooked in the middle (I then realised it would take longer for the quantity!!!) I covered the top with foil to stop it burning and reduced the temperature down to 165 and cooked for a further 10-15 mins - it came out perfect and we couldn't wait for it to cool before tasting it. My daughter says it is lovely and moist but rather sweet which could be due to the topping. I will use less gran sugar next time.


cant be bothered to read all the responses - sorry, but really dont believe this is Mary Berry. She wouldnt have a stupid recipe for 1 1/2 eggs, Come on, own up, who's daft idea was this anyway? Is it an advert for some egg measuring device. Very easy, too easy, why bother?


Just baked this cake.Followed the recipe,exactly.It tastes very eggy,and I think the topping is unpleasantly syrupy.

joyce jamson

It was very nice the best one I have eve made I also gave my friend one she also thought it was lovley


This recipe makes a delicious cake. I almost didn't use this recipe when I realised the measurements were very small. The comments section gave useful information. I doubled the ingredients and it came out great. I intend to multiply the measurements by 4 next time. I have a large loaf tin - no idea what size it is.


I found the mixture made a small loaf therefore I would definitely recommend doubling the ingredients....or I was doing something wrong!

Michelle duffy

I'd go for two small eggs myself😞??

Jade Gloder

Another tip - I would poke holes in the cake with a fork and pour the drizzle on after - it means that the drizzle drips down inside the cake and makes the cake lemony too!

Jade Gloder

Wow! make sure you check the size first! I've turned out a very small cake!


Followed the exact recipe and the result was a crumpet-textured 1 inch high flavourless brick


Much more lemony if you zest 3 lemons and add 3 tablespoons of fresh lemon juice! .... Yum!


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.


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

Juan Argentino Jones

Always works fine, though I do alter it a wee bit. 2 eggs, 100gm of the main ingredients but only 75gm of sugar. Like to add a dribble of flavoured gin to the sugar topping, e.g sloe

Dave Jennings

Love this so much!

philip carlini

Absolute rubbish. Followed recipe to the letter. Never rose up and remained 1.5 inches thick. I really didn't hold out much hope due to the small amount of ingredients in the first place.

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.

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