There are few things more quintessentially British than a perfectly baked lemon drizzle cake, and when it comes from the kitchen of national treasure Mary Berry, you know it's going to be something special. This beloved recipe has stood the test of time, becoming a firm favourite in households across the UK for its perfect balance of tangy citrus and sweet satisfaction.
The Secret to Mary's Perfect Lemon Drizzle
What sets this recipe apart is its beautiful simplicity combined with Mary Berry's trademark attention to detail. The magic lies in creating a light, fluffy sponge that perfectly soaks up the sharp lemon syrup, creating that signature moist texture that keeps people coming back for just one more slice.
Ingredients You'll Need
For the sponge:
- 225g softened unsalted butter
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 1 teaspoon baking powder
- Finely grated zest of 2 lemons
For the drizzle topping:
- Juice of 2 lemons
- 100g granulated sugar
Step-by-Step Baking Instructions
Preparing the Perfect Sponge
Begin by preheating your oven to 180°C/160°C Fan/Gas 4. Grease and line a 900g loaf tin with baking parchment - this ensures your cake will release perfectly every time.
In a large mixing bowl, cream together the butter and caster sugar until pale and fluffy. This initial step is crucial for creating that light texture Mary's cakes are famous for. Add the eggs one at a time, beating well after each addition to incorporate plenty of air.
The Gentle Touch with Flour
Sift the flour and baking powder together before gently folding into the mixture along with the lemon zest. Mary Berry always emphasises the importance of not overmixing at this stage - a light hand keeps the sponge beautifully tender.
Transfer the mixture to your prepared tin and level the surface. Bake for 35-40 minutes until golden brown and a skewer inserted into the centre comes out clean.
The All-Important Drizzle Moment
While the cake is baking, mix together the lemon juice and granulated sugar for the drizzle. The moment the cake comes out of the oven, prick it all over with a skewer and immediately spoon over the lemon syrup.
This timing is essential - the warm cake absorbs the syrup much better, creating that signature moist texture and crisp sugary topping that makes this recipe so irresistible.
Cooling and Serving Perfection
Leave the cake to cool completely in the tin before turning out. This allows the syrup to fully penetrate and set, giving you that perfect crunch when you slice into it.
Serve with a proper cup of tea for the ultimate British afternoon treat. The contrast between the sharp lemon zing and sweet sponge creates a flavour sensation that never fails to delight.
Why This Recipe Remains a Classic
Mary Berry's lemon drizzle cake embodies everything great about British baking: straightforward techniques, quality ingredients, and spectacular results. It's the kind of recipe that beginners can tackle with confidence yet delivers professional-level results that would impress at any bake sale or afternoon tea gathering.
The beauty of this cake lies in its versatility - equally at home as a weekday treat with a cuppa or as the star of a special occasion. Once you've mastered this classic, you'll understand why it remains one of the most searched-for recipes in British kitchens year after year.
