Mary Berry's lemon drizzle cake is a timeless treat that combines a moist sponge with a citrus kick from lemon and a wonderfully crispy topping. The cake takes under 30 minutes to prepare and uses Berry's traditional all-in-one method, where all ingredients are mixed together at once. This approach cuts down on preparation time and washing up, as ingredients can be measured directly into a single bowl.
The lemon drizzle traybake has been one of Berry's favourites since the 1960s, and it is the recipe she is most asked for when stopped in the street, according to the original article.
Top tips for baking the perfect lemon drizzle cake
Berry recommends baking the cake in the centre of the oven at 180C for the finest lemon sponge. She said, "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."
Cracks on a cake can be endearing, creating crevices where icing can nestle. The cake will taste divine regardless of its surface appearance. The baking expert suggests storing the lemon drizzle cake in an airtight container or cake tin at room temperature for three days. It can also be frozen successfully for up to two months unsliced and wrapped securely in cling film.
Ingredients and method for Mary Berry's lemon drizzle cake
For the cake: 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; two unwaxed lemons, finely grated zest only.
For the glaze: 175g of granulated sugar; two lemons, juice only.
Method: Preheat the oven to 180C/160C Fan/Gas Mark 4. Grease and line a loaf tin with baking paper, leaving a slight overhang. In a large mixing bowl, combine the sugar, flour, butter, eggs, lemon zest and baking powder. Beat together using an electric whisk until smooth. Transfer the batter into the prepared tin and place it on the middle shelf of the oven. Bake for 40 minutes or until golden brown, pulling away from the edges and springing back when gently pressed. While the cake bakes, mix the sugar and lemon juice for the drizzle. Once the cake emerges from the oven and is still warm, spoon the drizzle mixture over the top. After the cake cools completely, lift it from the tin and cut into slices.
Why did my lemon drizzle cake sink?
If the cake has a collapsed centre, the likely cause is opening the oven door too soon while baking. Resist the temptation to peek for at least the first 20 minutes, allowing the cake to establish a firm structure. Berry also highlighted the importance of ensuring the oven is fully preheated before the cake goes in.
The cake may also sink if the ingredients are overmixed or if too long is taken getting the batter from bowl to tin and into the oven. Once wet and dry ingredients are mixed, the chemical raising agents in the flour and baking powder begin working immediately. Moving swiftly to get the mixture into the oven is important, as it will lose volume before the secondary rising reaction occurs during baking.
