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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!

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
  • 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.

Method

  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)
 


Average rating

  • 4
(570 ratings)

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Your comments

miss Enaid

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

Ilog

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 :)

Phil

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

Rose

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

Kath

make two small loaves. Easier.

kath

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

kath

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

amande

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

Panda502

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

maggie

think dru is on a wind up!!!!

Toria

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

Solo

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.

Sunshine

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

ltomkins

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

bakers

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

bakers

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,,,

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