Mary Berry Lemon Drizzle Round Cake Recipe

If you love bright citrus flavours and soft buttery cakes, this Mary Berry Lemon Drizzle Round Cake Recipe is one of the best classic bakes to try. The sponge is light, moist, and filled with fresh lemon flavour, while the sweet drizzle creates a delicate crisp topping that makes every slice irresistible. It is an easy homemade cake that works perfectly for afternoon tea, birthdays, or simple family desserts. From start to finish, the recipe takes just over an hour and is suitable for beginners as well as experienced home bakers.

Ingredients

For the Lemon Cake

225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
2 teaspoons baking powder
Zest of 2 lemons
3 tablespoons milk

For the Lemon Drizzle

Juice of 2 lemons
85g granulated sugar

For Preparing the Tin

Butter for greasing
Baking parchment

How to Make Mary Berry Lemon Drizzle Round Cake Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 20cm round cake tin with baking parchment so the cake releases easily after baking.
Mix the cake batter: Add the butter, caster sugar, eggs, self-raising flour, baking powder, lemon zest, and milk to a large bowl. Beat together until the mixture becomes smooth and creamy.
Fill the cake tin: Spoon the batter into the prepared tin and smooth the top evenly with a spatula.
Bake the cake: Place the tin in the centre of the oven and bake for 30 to 35 minutes until golden and springy. A skewer inserted into the middle should come out clean.
Prepare the lemon drizzle: While the cake bakes, mix the lemon juice and granulated sugar together in a small bowl until combined.
Add the drizzle: Leave the warm cake in the tin and prick the top all over with a skewer. Slowly spoon the lemon drizzle over the cake so it soaks into the sponge.
Cool and serve: Allow the cake to cool completely before removing from the tin. Slice and serve with tea or coffee.

Tips for the Best Lemon Drizzle Cake

How do you keep lemon drizzle cake moist?

Do not overbake the sponge. Adding the drizzle while the cake is still warm helps lock in moisture and flavour.

Can you use bottled lemon juice?

Fresh lemon juice gives the cake a much brighter and fresher flavour than bottled juice.

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early or if the batter was overmixed.

How do you get a crunchy lemon topping?

Using granulated sugar instead of icing sugar creates the classic crisp lemon drizzle topping.

Serving Suggestions

Serve with hot tea or coffee
Add fresh berries on the side
Top with lightly whipped cream
Serve slightly warm for extra softness
Pair with vanilla ice cream for dessert

Storage

Room Temperature

Store the cake in an airtight container for up to 3 days. Keep it in a cool dry place away from direct sunlight.

Refrigerator

The cake can be refrigerated for up to 5 days. Allow slices to come to room temperature before serving for the best texture.

Freezing

Wrap individual slices tightly in cling film and freeze for up to 3 months. Defrost overnight before serving.

Nutrition

Calories: 360 kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 10g
Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make this lemon drizzle cake in a loaf tin?

Yes, you can bake the mixture in a loaf tin. The baking time may need an extra 5 to 10 minutes.

Can I use plain flour instead of self-raising flour?

Yes, add 2 extra teaspoons of baking powder if using plain flour.

Why is my lemon drizzle cake dry?

Overbaking is the most common reason. Check the cake a few minutes before the suggested baking time ends.

Can I freeze lemon drizzle cake?

Yes, the cake freezes very well for up to 3 months when wrapped properly.