Marry Berry's Moist Lemon Drizzle Cake Recipe
User Reviews
3.9
Marry Berry's Moist Lemon Drizzle Cake Recipe
Description
This lemon drizzle cake recipe, inspired by Mary Berry, uses common cake ingredients enriched with lemon zest and juice for pronounced citrus notes. The self-raising flour and baking powder provide a gentle rise while the softened butter creamed with sugar creates a tender crumb. Milk moistens the batter, producing a creamy consistency.
After baking in a round greased cake tin at 180°C (350°F) for around 35-40 minutes, the cake is pricked and drizzled with a lemon syrup made from lemon juice and additional sugar. This syrup soaks into the warm cake, enhancing moisture and adding a glossy finish. The cake texture is soft and slightly dense, yet fluffy, with a balancing sweetness and acidity from the lemon components.
Typically served as a teatime or dessert treat, this cake is versatile and can be prepared ahead. Choosing room-temperature butter ensures even mixing and better rise. Variations include using fresh or standard lemons for zest and juice. Removing the cake from the tin before drizzling helps syrup absorption and prevents sogginess at the base.
Following the recommended ingredient temperatures and measuring helps achieve consistent results. This recipe adapts easily with slight adjustments to pan shape or size while maintaining its moist, lemony character.
Ingredients
- 225 g self-raising flour
- 175 g caster sugar +75 g for the drizzle
- 175 g butter at room temperature, unsalted
- 3 egg medium
- 2 tablespoon milk full-fat
- lemon zest and juice from 2 large
- 1 teaspoon baking powder
Instructions
- Beat the butter and sugar together using a hand mixer.
- Add the eggs one by one mixing well after each addition.
- Sift in the flour, baking powder, add the lemon zest and milk, and mix again to a smooth, creamy consistency.
- Flour and grease a round cake tin (mine is a 19x7 cm with loose base), then spread the batter evenly.
- Bake in the preheated oven on the middle rack at 180 degrees C (350 degrees F) for 35-40 minutes, keeping an eye on it- the cake is done when the top is golden and a skewer inserted in the middle comes out clean.
- To make the syrup, mix the lemon juice with 75 g of sugar.
- Once the cake is out of the oven, remove it from the tin, pour over the lemon syrup, then leave it to cool down completely.
Notes
- Use softened butter at room temperature instead of melted for a better cake texture and rise.
- Fresh lemon zest and juice provide the characteristic lemon flavor; adjust quantities with standard lemons if Meyer lemons are unavailable.
- After baking, pour the lemon syrup onto the warm cake to ensure it soaks in evenly.
- Use a round cake tin as specified for best results, though a rectangular tin can be used with adjusted baking times.
- Careful mixing with a hand mixer or stand mixer helps achieve a smooth batter consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 28g | 9% |
| Protein | 8g | 16% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 38mg | 2% |
| Potassium | 150mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 857IU | 17% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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