Mary Berry Lemon Drizzle Cake in Loaf Tin Recipe

If you love classic British bakes, this Mary Berry lemon drizzle cake in loaf tin recipe is one of the easiest and most rewarding cakes you can make at home. It has a soft, buttery crumb with a bright lemon flavour running through every slice, finished with a crisp tangy drizzle that soaks beautifully into the sponge. The loaf tin shape makes it simple to bake and perfect for slicing with tea or coffee. This recipe is beginner-friendly, requires minimal preparation, and comes together in just over an hour from start to finish.

Table of Contents

• What Is Mary Berry Lemon Drizzle Cake?
• Mary Berry Lemon Drizzle Cake in Loaf Tin Recipe Ingredients
• Preparation and Cooking Time
• How to Make Mary Berry Lemon Drizzle Cake in Loaf Tin
• Helpful Baking Tips
• Serving Suggestions
• Storage Instructions
• Nutrition Information
• Frequently Asked Questions

What Is Mary Berry Lemon Drizzle Cake?

Mary Berry lemon drizzle cake is a traditional British sponge cake known for its light texture and bold citrus flavour. The sponge is made with butter, sugar, eggs, flour, and fresh lemon zest, then topped with a sweet lemon drizzle that creates a delicious crisp finish on top.

Baking the cake in a loaf tin gives it a lovely tall shape with even slices that stay moist for days. The flavour is fresh, buttery, sweet, and slightly tangy, making it one of the most popular homemade tea cakes in the UK.

Mary Berry Lemon Drizzle Cake in Loaf Tin Recipe Ingredients

For the Lemon Cake

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 2 tsp baking powder
• Zest of 2 lemons
• 2 tbsp milk

For the Lemon Drizzle

• Juice of 2 lemons
• 85g caster sugar

For Preparing the Tin

• Butter for greasing
• Baking parchment

Preparation and Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour
• Servings: 10 slices

How to Make Mary Berry Lemon Drizzle Cake in Loaf Tin

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease a 2lb loaf tin with butter and line it with baking parchment so the cake removes easily after baking.
• Mix the cake batter: Add the softened butter, caster sugar, eggs, self-raising flour, baking powder, lemon zest, and milk into a large mixing bowl. Beat everything together until smooth, pale, and creamy.
• Fill the loaf tin: Spoon the mixture into the prepared loaf tin and level the top gently with a spatula.
• Bake the cake: Place the tin onto the middle shelf of the oven and bake for 45 minutes or until golden and risen. Insert a skewer into the centre. If it comes out clean, the cake is ready.
• Prepare the drizzle: While the cake is baking, mix the lemon juice and caster sugar together in a bowl until combined.
• Add the lemon drizzle: Leave the cake in the tin after baking. Use a skewer or fork to poke small holes all over the top, then slowly spoon the lemon drizzle over the warm cake.
• Cool and serve: Allow the cake to cool completely in the tin so the drizzle fully absorbs into the sponge before slicing.

Helpful Baking Tips

Why did my lemon drizzle cake sink in the middle?

This usually happens if the oven door is opened too early or the cake batter was overmixed. Keep the oven closed during baking and mix only until smooth.

How do I keep lemon drizzle cake moist?

The lemon syrup helps lock moisture into the sponge. Pour the drizzle onto the cake while it is still warm so it absorbs properly.

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

Yes, but you will need to add 2 teaspoons of baking powder to help the cake rise correctly.

What is the best loaf tin size?

A standard 2lb loaf tin works best for this recipe and gives the cake enough height and even baking.

Serving Suggestions

• Serve with hot tea or fresh coffee
• Add whipped cream on the side
• Top with fresh berries for dessert
• Enjoy slightly warm with vanilla ice cream

Storage Instructions

Room Temperature

Store the cake in an airtight container for up to 4 days. Keep it away from direct heat and sunlight.

Refrigerator

You can refrigerate the cake for up to 1 week. Allow slices to come to room temperature before serving for the best texture.

Freezing

Wrap individual slices or the whole loaf tightly in cling film and freeze for up to 3 months. Thaw overnight before serving.

Nutrition Information

• Calories: 340 kcal
• Carbohydrates: 42g
• Protein: 5g
• Fat: 17g
• Saturated Fat: 10g
• Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredient brands and portion sizes.

Frequently Asked Questions

Mary Berry Lemon Drizzle Cake in Loaf Tin Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Soft and buttery lemon drizzle loaf cake with fresh citrus flavour and a sweet crunchy lemon topping. A classic British bake perfect for afternoon tea.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 225g self-raising flour

• 2 tsp baking powder

• Zest of 2 lemons

• 2 tbsp milk

• Juice of 2 lemons

• 85g caster sugar

• Baking parchment and butter for greasing

Directions

• Preheat oven to 180°C (160°C Fan). Grease and line a 2lb loaf tin.
• Add butter, caster sugar, eggs, flour, baking powder, lemon zest, and milk into a large bowl.
• Beat together until smooth, pale, and creamy.
• Transfer the mixture into the loaf tin and level the top.
• Bake for 45 minutes until golden and fully cooked through.
• Mix lemon juice and caster sugar together while the cake bakes.
• Poke holes over the warm cake and spoon the lemon drizzle evenly on top.
• Leave to cool fully in the tin before slicing and serving.

Notes

• Use fresh lemons for the best flavour.
• Do not overmix the batter or the sponge may become dense.
• The cake can be frozen for up to 3 months.