Marry Berry’s Moist Lemon Drizzle Cake Recipe
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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Make lemon syrup: While the cake is baking, combine 75 g caster sugar with the juice of the lemons, stirring until the sugar dissolves.
- 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.
