Mary Berry's lemon drizzle cake is a timeless classic that combines a moist sponge with a sharp citrus kick and a crunchy topping. The recipe, a firm favourite of Berry's since the 1960s, uses her signature "all-in-one method," meaning all ingredients are combined simultaneously in a single bowl, saving time and washing up.
Preparation and baking tips
The lemon bake takes under 30 minutes to prepare. For the best results, Berry advises baking the cake on the middle shelf at 180C. She explained, "To avoid cakes cracking, don't bake them too high in the oven. If you do, the crust forms too soon and cracks as the cake continues to rise." Minor cracks can add rustic charm and create crevices for the icing to nestle into.
The cake can be stored in an airtight container at room temperature for three days and freezes well for up to two months when unsliced and wrapped tightly in cling film.
Ingredients and method
For the cake, you will need 225g of butter or baking spread at room temperature, plus extra for greasing; 225g of caster sugar; 275g of self-raising flour; one level teaspoon of baking powder; four free-range eggs; four tablespoons of milk; and two unwaxed lemons, finely grated zest only. For the glaze, you need 175g of granulated sugar and the juice of two lemons.
Preheat the oven to 180C/160C Fan/Gas Mark 4. Grease and line a loaf tin with baking paper, leaving an overhang for easy removal. Combine the sugar, flour, butter, eggs, lemon zest, and baking powder in a large bowl and beat with an electric whisk until smooth. Transfer the batter to the tin and bake on the middle shelf for 40 minutes, or until golden brown, pulling away from the sides and springy to the touch.
Avoiding a sunken cake
While the cake bakes, mix the sugar and lemon juice for the drizzle. Spoon the mixture over the warm cake and allow it to cool completely before lifting from the tin and slicing.
A sunken top often results from opening the oven door too soon; avoid opening it for at least the first 20 minutes. Berry also stressed ensuring the oven is fully preheated before the cake goes in. Over-mixing or taking too long to transfer the batter to the oven can also cause sinking, as the raising agents activate as soon as wet and dry ingredients are combined.
