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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:
1½ 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 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
That's goodtoknow
The lemon loaf will keep for 3 days and will freeze well for up to 2 months uniced.
What do you think of this recipe? Leave us your comments, twists and handy tips.
Your comments
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!
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.
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
Your comments
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!
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.
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