Mary Berry Lemon Drizzle Round Cake ​ Recipe

This zesty Mary Berry Lemon Drizzle Round Cake is a show-stopping yet simple dessert, created with her famously easy all-in-one method. It combines self-raising flour, caster sugar, soft butter, eggs, and the zest of fresh lemons for a fragrant sponge. This recipe creates an incredibly moist and tangy cake, all finished with a signature crisp sugar crust. Perfect for a special occasion or weekend tea, this recipe makes one 8-inch round cake to impress your guests.

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Mary Berry Lemon Drizzle Round Cake Ingredients

For the Lemon Sponge:

• 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 Round Cake

1. Prepare the cake tin: Preheat your oven to 180∘C (160∘C Fan / Gas Mark 4). Grease a deep 20cm (8-inch) round cake tin and line the base with a circle of non-stick baking paper.
2. Combine all cake ingredients: In a large mixing bowl, measure the soft butter, 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 batter is pale, smooth, and well-combined.
4. Bake the cake: Spoon the batter into the prepared round tin and level the surface with a spatula. Bake in the center of the oven for 30-35 minutes, or until the cake is golden, has risen beautifully, and a skewer inserted into the center comes out clean.
5. Prepare the lemon drizzle: While the cake is baking, mix the granulated sugar and lemon juice together in a small bowl or jug. Stir them together just enough so the sugar is moistened.
6. Drizzle the hot cake: The moment the cake comes out of the oven, while it is still piping hot, place it on a wire rack (still in its tin). Immediately poke holes all over the surface with a skewer.
7. Pour the topping over: Slowly and evenly pour the lemon and sugar mixture over the hot cake, making sure to cover the entire surface.
8. Cool and serve: It is very important to leave the cake to cool completely in the tin. This allows the drizzle to soak in properly and form its signature crisp shell on top. Once cool, run a knife around the edge and carefully remove the cake from the tin. Serve in wedges.

Recipe Tips

• Drizzle When Hot: This is the most critical tip for achieving the perfect lemon drizzle finish. Pouring the sugary juice onto the cake while it’s piping hot allows the syrup to soak deep into the sponge, while the sugar recrystallizes on the surface as it cools, creating the famous crunch.
• Use Room Temperature Ingredients: For the all-in-one method to work flawlessly, your butter or spread must be very soft and your eggs at room temperature. This helps them emulsify into a smooth, light batter without any curdling.
• Don’t Skimp on the Zest: All the lemon flavour within the actual sponge comes from the zest. Be generous and use a fine grater to get the zest from your lemon before you juice it. This ensures a fragrant and flavourful cake.
• Let It Cool in the Tin: Do not be tempted to turn the cake out of its tin while it is still warm. Leaving it to cool completely in the tin is essential for the drizzle to set properly into its crunchy shell. Rushing this step will cause the topping to crack and fall off.

What To Serve Lemon Drizzle Cake

This beautifully balanced cake is a delight all on its own, making it a perfect partner for a simple cup of tea or coffee. For a more formal dessert presentation, a dollop of thick crème fraîche or a scoop of good-quality vanilla ice cream can be served alongside; the creaminess provides a lovely contrast to the cake’s zesty tang.

How To Store Lemon Drizzle Cake Leftovers

• Store at Room Temperature: This cake keeps wonderfully. Store it in an airtight container or under a cake dome at room temperature. Thanks to the drizzle, it will stay moist and delicious for 3-4 days. Avoid placing it in the refrigerator, as this can dry out the sponge.
• Freeze: Lemon drizzle cake freezes exceptionally well. For best results, freeze the cake whole before slicing. Wrap the completely cooled cake in a layer of plastic wrap and then a layer of aluminum foil. It can be frozen for up to 3 months. Simply thaw at room temperature before slicing and serving.

Mary Berry Lemon Drizzle Round Cake Nutrition Facts

• Serving Size: 1 slice (recipe makes 10)
• Calories: 340 kcal
• Total Fat: 17g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 220mg
• Total Carbohydrate: 43g
• Dietary Fiber: 0.8g
• Sugars: 29g
• Protein: 4.5g

Frequently Asked Questions

• Why didn’t my topping go crunchy? The key to the signature crunchy topping is using granulated sugar. Finer sugars like caster or icing sugar will simply dissolve into a syrup. Granulated sugar’s larger crystals are what reform on the hot surface to create the crisp texture.
• Can I bake this recipe in two sandwich tins? Yes, you can divide the batter between two greased and lined 8-inch (20cm) sandwich tins. The baking time will be shorter, around 20-25 minutes. You should drizzle both hot cakes with the topping. You could then serve them stacked with a thin layer of lemon curd in between for an extra treat.
• Can I use bottled lemon juice? Fresh lemon juice is strongly recommended for the best, most vibrant flavour. Bottled juice can taste dull or artificial. You also need a fresh lemon to get the zest for the cake batter, so it’s best to use fresh for the juice too.
• My cake seems a bit dense. What might have gone wrong? A dense cake is often the result of over-mixing the batter after the ingredients have been combined. In the all-in-one method, you should beat only until the batter is smooth. Using butter that is too cold can also prevent the batter from becoming light and airy.
  

Try More Recipes:

• Mary Berry Lemon Drizzle Tray Bake​ Recipe
• Mary Berry Lemon Drizzle Cake In Loaf Tin​
• Mary Berry Mini Victoria Sponge Recipe​