Marry Berry’s Moist Lemon Drizzle Cake Recipe

If you’re hunting for a cake that bursts with bright citrus flavor while delivering an irresistibly soft texture, look no further! Marry Berry’s Moist Lemon Drizzle Cake Recipe is a true classic that combines zesty lemon with a tender crumb, making every bite a sunshine-filled delight. This cake is a perfect companion for your afternoon tea or a cheerful finish to any meal, loved for its simplicity yet sophisticated taste that keeps you coming back for more.

Ingredients You’ll Need

This recipe calls for straightforward ingredients that come together to create magic. Each component plays a crucial role, from the buttery richness that gives the cake its moist texture to the fresh lemons that bring lively bursts of flavor and aroma.

• 225 g self-raising flour: Provides the structure and a light, fluffy crumb to the cake.
• 175 g caster sugar (+75 g for the drizzle): Adds sweetness and helps create a shiny glaze with the lemon drizzle.
• 175 g unsalted butter (at room temperature): Ensures a tender and moist cake texture, plus richness.
• 3 medium eggs: Bind the ingredients and contribute to the cake’s beautiful rise and softness.
• 2 tbsp full-fat milk: Keeps the batter smooth and moist while enhancing the cake’s softness.
• Zest and juice from 2 large lemons: The star ingredients giving this cake its vibrant citrus punch and lovely fragrance.
• 1 tsp baking powder: Helps the cake rise perfectly and gives it a wonderful lightness.

How to Make Marry Berry’s Moist Lemon Drizzle Cake Recipe

Step 1: Cream the Butter and Sugar

Start by beating the unsalted butter and caster sugar together using a hand mixer until the mixture is pale, soft, and fluffy. This step is essential to incorporate air, which will help your cake rise beautifully and result in that amazing light texture we all love.

Step 2: Add the Eggs Gradually

Add the three eggs one at a time, beating well after each addition. This gradual mixing helps bind everything evenly without curdling the batter, creating a silky smooth consistency that sets the stage for a tender cake.

Step 3: Combine Flour, Baking Powder, Lemon Zest, and Milk

Sift in the self-raising flour and baking powder to avoid lumps, then add the fresh lemon zest and the two tablespoons of full-fat milk. Mix gently until you get a smooth, creamy batter. This combination ensures your cake is moist and bursting with citrus aroma in every bite.

Step 4: Prepare Your Baking Tin

Lightly grease and flour a round cake tin, ideally one that’s about 19 cm in diameter and 7 cm deep. A loose-base tin works wonderfully here, making it easy to remove the cake after baking without damaging its delicate sides.

Step 5: Bake to Golden Perfection

Pour the batter evenly into your tin and place it in a preheated oven set at 180 degrees Celsius (350 degrees Fahrenheit). Bake on the middle rack for about 35 to 40 minutes. Keep an eye on the cake; it’s ready when the top turns a beautiful golden color and a skewer inserted in the center comes out clean.

Step 6: Make the Lemon Syrup and Drizzle

While your cake is baking, mix the lemon juice with 75 grams of caster sugar to make a zesty syrup. Once the cake is out of the oven, carefully remove it from the tin and pour the lemon syrup all over while it’s still warm. This step soaks the cake with a sweet, tangy glaze that makes every bite irresistibly moist and flavorful.

Step 7: Cool and Enjoy

Allow the cake to cool completely to let the flavors meld and the drizzle set perfectly. This moment of patience is worth it for that melt-in-your-mouth texture that makes Marry Berry’s Moist Lemon Drizzle Cake Recipe so beloved.

How to Serve Marry Berry’s Moist Lemon Drizzle Cake Recipe

Garnishes

A simple dusting of powdered sugar or a few thin lemon slices on top can elevate the cake’s presentation and add a touch of elegance. Fresh mint leaves or edible flowers can also add a pop of color and freshness for a stunning finish.

Side Dishes

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. For a lighter touch, a side of fresh berries complements the citrus notes and brings a lovely freshness to each serving.

Creative Ways to Present

Try slicing the cake into delicate wedges and serving it as part of a luscious afternoon tea spread alongside finger sandwiches and scones. You can also cut it into small squares for an easy-to-share dessert at parties or drizzle a little extra lemon glaze before serving for that wow factor.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake securely in plastic wrap or store it in an airtight container at room temperature. It will stay fresh for up to three days, maintaining its delightful moistness and citrus zing.

Freezing

If you want to enjoy this cake later, slice it into portions and freeze in airtight containers or freezer bags. It freezes beautifully for up to two months. When you’re ready, thaw it overnight in the fridge.

Reheating

Warm your slices gently in a microwave for about 20-30 seconds or pop them in a warm oven for a few minutes. This brings back that fresh-from-the-oven warmth and softness that makes Marry Berry’s Moist Lemon Drizzle Cake Recipe such a delight to enjoy anytime.

FAQs

Can I use regular flour instead of self-raising flour?

You can substitute plain flour but you’ll need to add baking powder to ensure your cake rises well. Marry Berry’s Moist Lemon Drizzle Cake Recipe specifically calls for self-raising for that light, airy texture.

Is it necessary to use unsalted butter?

Yes, unsalted butter gives you control over the saltiness in baking, ensuring the cake’s sweet and tangy flavors shine through perfectly.

What if I don’t have fresh lemons for the zest and juice?

Fresh lemons are key to getting the vibrant flavor and aroma Marry Berry’s Moist Lemon Drizzle Cake Recipe is famous for. If unavailable, you might use good quality lemon juice and some lemon extract, but fresh is best!

Can I make this recipe dairy-free?

With some ingredient swaps—like using a plant-based butter and a non-dairy milk—you could adapt it, but the original recipe’s richness comes from traditional dairy ingredients, which help deliver that moist, tender crumb.

How long will this cake keep its moisture?

Thanks to the lemon drizzle syrup absorbed into the cake, it stays wonderfully moist for several days when stored properly at room temperature or refrigerated.

Final Thoughts

There’s something truly special about Marry Berry’s Moist Lemon Drizzle Cake Recipe that turns a simple cake into a glowingly memorable treat. Its bright, tangy lemon flavor combined with a soft, buttery crumb always brings smiles around the table. If you love desserts that strike the perfect balance between citrus freshness and comforting sweetness, this recipe is for you. Grab your mixing bowl and give it a go—you’ll want to keep this one in your baking repertoire forever.

Marry Berry’s Moist Lemon Drizzle Cake Recipe

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Mary Berry’s Moist Lemon Drizzle Cake is a classic British dessert that features a light, fluffy sponge cake infused with fresh lemon zest and juice, topped with a tangy lemon syrup drizzle. Perfectly balanced between sweetness and citrus tang, this cake is easy to prepare and ideal for teatime or any occasion that calls for a delicious, moist lemon-flavored treat.

• Author: Paula
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes
• Yield: 6 servings
• Category: Dessert
• Method: Baking
• Cuisine: British

Ingredients

Cake Batter

• 225 g self-raising flour (1 3/4 cups)
• 175 g caster sugar (3/4 cup)
• 175 g unsalted butter, at room temperature (3/4 cup)
• 3 medium eggs
• 2 tbsp full-fat milk
• Zest of 2 large lemons
• 1 tsp baking powder

Lemon Syrup Drizzle

• 75 g caster sugar (1/3 cup)
• Juice of 2 large lemons

Instructions

1. Beat butter and sugar: Using a hand mixer, cream together the unsalted butter and 175 g of caster sugar until the mixture is light and fluffy, which helps to incorporate air for a soft cake texture.
2. Add eggs: Crack in the eggs one at a time, beating thoroughly after each addition to ensure they are fully incorporated and the mixture remains smooth.
3. Combine dry ingredients and lemon: Sift together the self-raising flour and baking powder, then fold into the mixture along with the lemon zest and full-fat milk. Mix gently until the batter is smooth and creamy.
4. Prepare the cake tin: Grease and lightly flour a round cake tin (approximately 19 x 7 cm or 7 x 3 inches, preferably with a loose base). Evenly spread the cake batter into the tin.
5. Bake the cake: Preheat the oven to 180°C (350°F). Place the cake on the middle rack and bake for 35-40 minutes. The cake is done when the top is golden and a skewer inserted in the center comes out clean.
6. Make lemon syrup: While the cake is baking, combine 75 g caster sugar with the juice of the lemons, stirring until the sugar dissolves.
7. Drizzle syrup and cool: Remove the cake from the oven and the tin while still warm. Pour the lemon syrup evenly over the top, allowing it to soak in. Leave the cake to cool completely before serving to allow flavors to develop.

Notes

• Using a loose-based cake tin makes it easier to remove the cake without damage.
• Ensure all ingredients are at room temperature for better mixing and texture.
• Monitor the cake during baking to avoid overbaking, which can dry it out.
• The lemon syrup adds moisture and a tangy contrast that complements the sweetness of the cake.
• For a more intense lemon flavor, add additional lemon zest to the batter or syrup.