3.9 from 543 votes
Marry Berry's Moist Lemon Drizzle Cake Recipe
Mary Berry's Moist Lemon Drizzle Cake Recipe, a classic British dessert that is so quick and easy to make, but overly indulgent. Made with a few simple ingredients, and a fantastic lemon kick, this cake is perfect for every occasion, be it Easter, Mother's Day, VE Day, or just an afternoon tea party. The lemon drizzle cake is fluffy and rich, buttery and perfectly baked. Serve it with a hot drink for the best British experience.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 people
Calories: 380 kcal
Course:
Dessert
Cuisine:
British
Ingredients
- 225 g self-raising flour
- 175 g caster sugar (+75 g for the drizzle)
- 175 g unsalted butter (at room temperature)
- 3 medium eggs
- 2 tablespoon full-fat milk
- Zest and juice from 2 large lemons
- 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.
Cup of Yum
Notes
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- Mary Berry uses a regular rectangle tray for her lemon drizzle cake, but I decided to make my lemon drizzle cake round, so I used a regular round cake tin, and it looked and tasted amazing!
- It is crucial that the butter is soft, but not melted. Cold ingredients mean that the cake will take longer to rise in the oven, which will result in uneven cake and not-that-fluffy cake. If helps if you have either a hand mixer, or a kitchen aid, so that the ingredients are mixed together to a smooth paste.
Nutrition Information
Calories
380kcal
(19%)
Carbohydrates
28g
(9%)
Protein
8g
(16%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
145mg
(48%)
Sodium
38mg
(2%)
Potassium
150mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
857IU
(17%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 380
% 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.