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Mary Berry's lemon drizzle cake

(3399 ratings)

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Mary Berry's lemon drizzle cake
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 loved by pretty much the whole of the team! This classic Mary Berry lemon 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.

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
  • 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

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, 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)

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  • 3
(3399 ratings)

Your comments

Jo

Double the ingredients, this makes a tiny cake!

MrsT

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.

Ellie

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?

Lizzie

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

Nshina

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.

Kelkins

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!

whydoihavetosignup

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

Neil

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

Louisa

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!!!!

Jane

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

EllieB

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.

cakefan

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

shirley

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

Andy2112

Hard boil it then cut in half - simple :)

MrsAitch

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!

Kate

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

rm

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!

Onlyme

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...

Linda

Another wind up (hopefully).

Helen

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.

Meelie

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 :)

Shani

Double mix an make 2 easy

Shani

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?

Annie

Does Mary mean 180 ordinary or fan oven?

Pauline

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 tablespoons...lol, 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!

Anonymous

2 small eggs.

Jacqui

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.

kerampersad

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.

Linda

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

Janet

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

SKS

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

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

duncan

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!

duncan

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

MPlmer

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

Abbie

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.

Cassie

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.

Lynette

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.

sal

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

Kerry

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

Kerry

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. :)

Tessabella

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

Yes

Rrcsvbd

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

banana_the_poet

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.

b

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