Mary Berry’s classic lemon drizzle cake recipe is one of our most popular recipes. This simple 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 will take approximately 55 mins to prepare and bake, so you don’t even have to spend that much time in the kitchen. This recipe serves up to 6 people, so it’s perfect if you’re having a small group of friends over. This lemon drizzle cake is so good that we doubt you’ll leftovers. But if you do, you can store this cake in an airtight container for up to 3 days and enjoy it later.
- 1½ large eggs
- 87.5g (3 oz) self-raising flour
- 87.5g (3 oz) caster sugar
- 87.5g (3 oz) softened butter
- ¾ level tsp baking powder
- Finely grated zest of ½ lemon
- 50g (2 oz) granulated sugar
- Juice of ½ lemon
- 450g (1lb) loaf tin, greased and lined
Preheat the oven to 180ºC, gas 4.
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.
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.
While the cake is still warm, make the lemon drizzle topping. Mix together the sugar and lemon juice, and pour over the warm cake.
Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin.
The lemon loaf will keep for 3 days and will freeze well for up to 2 months uniced.