The Mary Berry Lemon Drizzle Cake is one of Britain’s most beloved classic bakes—and for good reason. This recipe delivers a soft, fluffy sponge soaked with a bright, tangy lemon syrup that keeps the cake wonderfully moist. Whether you’re baking for a family tea, a weekend treat, or a special celebration, this iconic cake always impresses with minimal effort and maximum flavour.
In this guide, you’ll learn how to make the perfect Mary Berry Lemon Drizzle Cake, the health benefits of lemon-based bakes, key baking tips, and answers to common questions. You’ll also find helpful internal links to explore more recipes on Food Fables, including our collection of Mary Berry recipes.
Why the Mary Berry Lemon Drizzle Cake Is So Popular
Mary Berry’s timeless recipe is known for three things:
simplicity, rich lemon flavour, and fail-proof results. Unlike more complicated bakes, the lemon drizzle cake uses staple ingredients you’re likely to already have—yet it tastes like something straight from a professional bakery.
Some of the reasons home bakers adore this recipe:
- Quick to prepare (usually less than 15 minutes prep)
- Uses basic ingredients
- Stays moist for days
- Appeals to both kids and adults
- Perfect for freezing or batch baking
If you love this recipe, consider browsing our other related bakes here:
👉 More Mary Berry recipes: https://foodfables.co.uk/category/mary-berry-recipes/
Ingredients You’ll Need
To bring your Mary Berry Lemon Drizzle Cake to life, gather the following:
For the sponge:
- 225g self-raising flour
- 225g caster sugar
- 225g softened butter
- 4 large eggs
- 1 lemon (zest only)
- 1 tsp baking powder
For the drizzle:
- Juice of 2 lemons
- 85g caster sugar
Step-by-Step Directions (Mary Berry Style)
- Preheat the oven to 180°C (160°C fan). Grease and line a loaf tin.
- Mix the sponge: Beat the butter and caster sugar together until pale and fluffy.
- Add the eggs one at a time, mixing well.
- Fold in the self-raising flour and baking powder.
- Add the lemon zest for that signature zesty lift.
- Spoon the mixture into the tin and smooth the top.
- Bake for 35–40 minutes, or until a skewer comes out clean.
- While warm, stir together the lemon juice and caster sugar.
- Pierce the cake several times with a skewer.
- Pour the lemon drizzle over the warm cake gradually, letting it soak into the sponge.
This final step ensures your cake remains ultra-moist and perfectly tangy—exactly as Mary Berry intended.
Health Benefits of Lemon Drizzle Cake (Yes—Really!)
While the Mary Berry Lemon Drizzle Cake is definitely a treat, it does offer a few surprising benefits thanks to its star ingredient: lemons.
1. Rich in Vitamin C
Lemons are a powerhouse of vitamin C, supporting immunity and skin health. According to Healthline, vitamin C also helps reduce fatigue and supports healthy collagen production (source: https://www.healthline.com/nutrition/lemon-water).
2. Natural Mood Booster
The bright citrus aroma of lemon is known to elevate mood and reduce stress. It’s baking therapy at its finest.
3. A Better Dessert Choice
Compared to heavy chocolate cakes or cream-filled pastries, lemon drizzle cake tends to be lighter, lower in saturated fat, and made with fewer rich ingredients.
4. Portion Control Friendly
A loaf cake is easy to slice into even portions, making it a great option for mindful indulgence.
Tips for the Perfect Lemon Drizzle Every Time
To ensure your Mary Berry Lemon Drizzle Cake turns out bakery-quality, keep these expert tips in mind:
1. Use fresh lemons—not bottled juice
Fresh lemons give more vibrant flavour and aroma.
2. Don’t overmix
Overmixing causes the sponge to become dense. Fold gently for a lighter texture.
3. Pour the drizzle while the cake is still warm
This helps the sugary syrup soak deep into the sponge.
4. Add extra lemon zest for more zing
If you prefer a strong lemon flavour, zest an extra half lemon into the batter.
5. Store properly
A lemon drizzle cake will stay moist for 4–5 days in an airtight container.
For more classic bakes and inspiration, check out:
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How to Serve Your Mary Berry Lemon Drizzle Cake
This cake works beautifully for:
- Afternoon tea
- Picnics
- School lunches
- Brunch gatherings
- Festive dessert tables
Serve slices with fresh berries, a dollop of crème fraîche, or simply enjoy it warm with a cup of tea.
Variations to Try
If you love experimenting in the kitchen, try these twists:
- Lemon & blueberry drizzle loaf
- Lemon poppyseed loaf
- Glazed lemon drizzle cupcakes
- Lime & lemon “sunshine” loaf
Each variation still keeps that signature tangy sweetness you expect from the Mary Berry Lemon Drizzle Cake.
Conclusion
The Mary Berry Lemon Drizzle Cake remains a timeless British favourite, loved for its simplicity, zesty flavour, and incredibly moist texture. Whether you’re an experienced home baker or just starting out, this classic recipe guarantees reliable, delicious results every single time. With fresh lemon zest, a beautifully sticky glaze, and a light airy sponge, it’s the perfect cake to brighten any day.
FAQs About Mary Berry Lemon Drizzle Cake
1. Why is my lemon drizzle cake not fluffy?
Your cake may be dense if the batter was overmixed or if your baking powder is expired. Always fold the flour gently for best results.
2. Can I freeze Mary Berry Lemon Drizzle Cake?
Yes! It freezes beautifully for up to three months. Wrap it tightly in cling film and store in an airtight container.
3. Can I make this recipe gluten-free?
Absolutely. Substitute gluten-free self-raising flour and add an extra tablespoon of milk to prevent dryness.