Mary Berry Lemon Drizzle Cake In Loaf Tin​

This zesty Mary Berry Lemon Drizzle Cake in a Loaf Tin is a true British classic, made using a simple all-in-one method with self-raising flour, caster sugar, soft butter, and fresh lemons. This recipe creates an incredibly moist and lemony sponge, soaked in a tangy syrup and finished with a signature crunchy sugar topping. Perfect for afternoon tea or a simple yet impressive dessert, this recipe makes one 2lb loaf cake that serves 8-10 people.

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Mary Berry Lemon Drizzle Cake in Loaf Tin Ingredients

For the Lemon Cake:

• 175g (6oz) very soft butter or baking spread
• 175g (6oz) caster sugar
• 175g (6oz) self-raising flour
• ¾ level teaspoon baking powder
• 3 large eggs, at room temperature
• Finely grated zest of 1 large lemon

For the Crunchy Lemon Drizzle:

• 100g (3.5oz) granulated sugar
• Juice of 1 large lemon

How To Make Mary Berry Lemon Drizzle Cake in Loaf Tin

1. Prepare the loaf tin and oven: Preheat your oven to 180∘C (160∘C Fan / Gas Mark 4). Grease a 2lb (900g) loaf tin and line it with a single piece of baking paper, leaving some paper overhanging the sides to act as handles.
2. Combine all cake ingredients: In a large mixing bowl, measure the soft butter or spread, caster sugar, eggs, self-raising flour, baking powder, and the finely grated lemon zest.
3. Beat the batter: Using an electric hand mixer or a stand mixer, beat all the ingredients together for about 2 minutes until the mixture is smooth, pale, and well-combined.
4. Bake the cake: Spoon the batter into the prepared loaf tin and use a spatula to level the top. Bake in the center of the oven for about 40-45 minutes. The cake is ready when it is golden brown, has started to shrink away from the sides of the tin, and a skewer inserted into the center comes out clean.
5. Prepare the crunchy topping: While the cake is baking, mix the granulated sugar and fresh lemon juice together in a small bowl or jug. Stir until the sugar is just moistened by the juice.
6. Apply the drizzle: As soon as the cake is out of the oven, while it is still piping hot in its tin, poke holes all over the surface with a skewer, going about halfway down.
7. Pour the drizzle over: Slowly and evenly pour the lemon juice and sugar mixture over the top of the hot cake. Ensure you cover the entire surface, allowing the syrup to sink into the holes.
8. Cool and serve: Leave the cake to cool completely in the tin. The sugar will form a crisp, crunchy crust as it cools. Once cool, use the paper handles to lift it out, then slice and serve.

Recipe Tips

• Use a Baking Spread: For her all-in-one sponges, Mary Berry often recommends a soft baking spread. It’s ready to use straight from the fridge and helps create a consistently light and moist crumb.
• Zest Before You Juice: It is far easier to grate the zest from a whole, firm lemon than from a soft, squeezed one. Always remember to zest your lemon before you cut it in half to juice it for the drizzle.
• Drizzle While the Cake is Hot: This is the most crucial step for a perfect lemon drizzle cake. Pouring the lemon and sugar mixture onto the hot cake allows the liquid to soak deep into the sponge, making it ultra-moist and tangy, while the granulated sugar recrystallizes on the surface to form the signature crunchy topping.
• Don’t Overbake: Loaf cakes can sometimes cook faster on the outside than in the middle. Start checking for doneness at the 35-minute mark. The cake is ready when a skewer inserted into the very center comes out clean.

What To Serve Lemon Drizzle Cake

This classic Lemon Drizzle Cake is a star performer and truly needs no accompaniment. Its moist, tangy crumb and crunchy topping provide a perfect balance of texture and flavor. It is best enjoyed with a simple cup of hot tea—Earl Grey’s bergamot notes are a particularly lovely pairing—or a freshly brewed coffee.

How To Store Lemon Drizzle Cake Leftovers

• Store at Room Temperature: This cake keeps beautifully. Store it in an airtight container at room temperature for up to 4 days. The drizzle helps to keep the sponge incredibly moist. There is no need to refrigerate it, which can cause the sponge to become dry.
• Freeze: Lemon drizzle cake freezes exceptionally well. It is best to freeze the cake whole and unsliced. Once completely cool, wrap the entire loaf tightly in a layer of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before slicing and serving.

Mary Berry Lemon Drizzle Cake in Loaf Tin Nutrition Facts

• Serving Size: 1 slice (recipe makes 10)
• Calories: 325 kcal
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 80mg
• Sodium: 210mg
• Total Carbohydrate: 42g
• Dietary Fiber: 0.8g
• Sugars: 28g
• Protein: 4g

Frequently Asked Questions

• My crunchy topping just dissolved. What went wrong? This usually happens if you use caster or icing sugar for the topping. It is essential to use granulated sugar, as the larger crystals are what create the signature crunchy texture when they recrystallize on the hot cake.
• Can I use bottled lemon juice instead of fresh? For the best, brightest flavor, fresh lemons are a must. Bottled lemon juice can have a muted or slightly chemical taste that won’t do justice to the cake. Plus, you need the fresh lemon to get the zest for the sponge batter.
• Can I make this recipe as muffins? Yes, this batter works well for muffins. Divide the mixture among 12 paper-lined muffin cases and bake for 15-20 minutes. As soon as they come out of the oven, poke the tops and spoon the drizzle over each muffin while they are still in the tin.
• Why was my loaf cake dry? A dry cake is almost always a result of overbaking. Every oven is slightly different, so it’s important to start checking your cake before the recipe’s stated time is fully up. The moment a skewer inserted into the center comes out clean, it’s ready.
  

Try More Recipes:

• Mary Berry Mini Victoria Sponge Recipe​
• Mary Berry​ Dairy Free Victoria Sponge Recipe
• Mary Berry Victoria Sponge Traybake​ Recipe