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Mary Berry's Lemon Drizzle Cake
4.6 from 22 votes

Mary Berry's Lemon Drizzle Cake

This super-easy lemon bundt cake is deliciously moist and tangy with a crunchy sparkly sugar crust. You are sure to LOVE this recipe, it simply comes out perfect every time!

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 12 slices
Calories: 369 kcal
Course: Snacks, Cake
Cuisine: British

Ingredients

For the cake
  • 1 cup butter or margarine (Stork, unsalted, softened, about 226g
  • 2 lemon zest only, plural
  • 1 ½ cups sugar ideally caster /superfine sugar, about 300g
  • 2 cups self-raising flour or see notes, about 260g
  • 4 egg large
  • 2 tbsp lemon juice
For the drizzle
  • ½ cup granulated sugar plus extra if needed, 100g
  • 2 lemon juice only, plural

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F / 175°C. Mist a 10 cup bundt tin with cake release, making sure to get into all the nooks and crannies. Alternatively use a pastry brush to brush melted shortening over the pan and then lightly dust with flour. Shake out any excess flour.
  2. Put all the cake ingredients in the order listed into a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment). Beat together on low speed to start with then increase the speed once the ingredients have combined. Keep mixing, scraping the bottom and sides of the bowl, until you have a smooth batter.
  3. Spoon the cake batter into the prepared bundt tin and level. Lightly tap the pan on your worktop. Bake for 40-45 minutes, or until the cake is golden, well risen and springy to the touch. A toothpick inserted in the centre should come out clean.
  4. Leave the cake in the pan for five minutes then carefully invert onto a wire rack.
  5. Combine the sugar and lemon juice in a bowl and drizzle over the entire cake. Take your time doing this so the drizzle has a chance to soak into the warm cake.
  6. Allow the cake to cool down – the drizzle will set into a crunch crystal glaze. Slice and share or keep up to five days in a covered cake container at room temperature.

Notes

  • How to make Self-Rising flour
  • Self-rising or self-raising flour is commonly used in the UK. If you need to make your own then sift together 2 cups of all-purpose flour with 3 teaspoons baking powder and pinch of salt. This amount is just right for this recipe.
  • Useful Tools
  • Recipe Notes
  • I used a Blossom Bundt Pan this time as I love the beautiful intricate shape. You can use any type of standard capacity Bundt pan – 10 cups or 2.5 liters. 
  • Use softened unsalted butter or Stork (margarine). The butter should be soft enough for your finger to leave an imprint if prodded. You can use Stork straight out of the fridge.
  • Remaining ingredients, namely the eggs, also need to be room temperature.
  • Use a microplane to zest the lemons – I have specified the zest of two but you can add even more zest if you like! 
  • Make sure the self raising flour is fresh.
  • Check the cake five minutes before the baking time indicated in the recipe. Some ovens run hot, others are not hot enough.
  • * Contain affiliate links. For more information, check my disclosure
  • Blossom Bundt Pan or any good quality 10-cup Bunt pan
  • Mircroplane zester
  • Electric hand mixer or a stand mixer
  • Digital scales – I use a scale for all my bakes
  • Measuring spoons for the raising agents
  • Cake release spray 
  • I used a Blossom Bundt Pan this time as I love the beautiful intricate shape. You can use any type of standard capacity Bundt pan – 10 cups or 2.5 liters. 
  • Use softened unsalted butter or Stork (margarine). The butter should be soft enough for your finger to leave an imprint if prodded. You can use Stork straight out of the fridge.
  • Remaining ingredients, namely the eggs, also need to be room temperature.
  • Use a microplane to zest the lemons – I have specified the zest of two but you can add even more zest if you like! 
  • Make sure the self raising flour is fresh.
  • Check the cake five minutes before the baking time indicated in the recipe. Some ovens run hot, others are not hot enough.

Nutrition Information

Calories 369kcal (18%) Carbohydrates 51g (17%) Protein 5g (10%) Fat 17g (26%) Saturated Fat 4g (20%) Trans Fat 1g (50%) Cholesterol 55mg (18%) Sodium 200mg (8%) Potassium 75mg (2%) Fiber 1g (4%) Sugar 34g (68%) Vitamin A 757IU (15%) Vitamin C 10mg (11%) Calcium 22mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 slices

Amount Per Serving

Calories 369

% Daily Value*

Calories 369kcal 18%
Carbohydrates 51g 17%
Protein 5g 10%
Fat 17g 26%
Saturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 55mg 18%
Sodium 200mg 8%
Potassium 75mg 2%
Fiber 1g 4%
Sugar 34g 68%
Vitamin A 757IU 15%
Vitamin C 10mg 11%
Calcium 22mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.