There are few bakes as beloved in British kitchens as a lemon drizzle cake. Mary Berry’s version takes everything you love about this classic and delivers it in a round tin with a light, buttery sponge soaked in a sharp lemon syrup that sets into a gorgeous, crunchy glaze. It is bright, zesty, and impossibly moist, and it comes together with a handful of everyday ingredients in under an hour.
Whether you are baking for afternoon tea, a weekend gathering, or just because the lemons on your counter need using up, this recipe never lets you down. The all-in-one mixing method means less washing up, less fuss, and a consistently tender crumb every single time.
Ingredients
For the lemon sponge
- 225g (8 oz) self-raising flour
- 225g (8 oz) caster sugar
- 225g (8 oz) softened butter or baking spread
- 4 large eggs
- 1 teaspoon baking powder
- Finely grated zest of 2 unwaxed lemons
- 2 tablespoons milk
For the lemon drizzle topping
- 85g (3 oz) granulated sugar
- Juice of 1.5 lemons (approximately 4 tablespoons)
For the tin
- Softened butter, for greasing
- Baking parchment, for lining
- 20cm (8-inch) round deep cake tin
How to Make Mary Berry Lemon Drizzle Round Cake Recipe
Follow these simple steps for a perfectly moist, golden sponge every time:
- Preheat the oven to 180°C (160°C fan / 350°F / Gas Mark 4). Grease your 20cm round tin with butter and line the base with baking parchment. Set aside.
- Make the batter by placing the softened butter, caster sugar, eggs, self-raising flour, baking powder, lemon zest, and milk into one large mixing bowl. Using an electric hand mixer or stand mixer, beat for about 2 minutes until the batter is pale, smooth, and well combined. Scrape down the sides of the bowl to make sure everything is evenly mixed.
- Transfer the batter into the prepared tin and level the surface with the back of a spoon or a palette knife.
- Bake for 35 to 40 minutes, or until the cake is golden brown, has pulled slightly away from the sides of the tin, and a skewer inserted into the centre comes out clean. Do not open the oven door before the 30-minute mark.
- Make the drizzle while the cake finishes baking. Stir the granulated sugar and lemon juice together in a small bowl. Do not overmix; you want the sugar to stay a little grainy so it creates that classic crunch on top.
- Drizzle immediately. As soon as the cake comes out of the oven, leave it in the tin and prick the surface all over with a skewer. Slowly spoon the lemon syrup over the warm cake, allowing it to soak in gradually. Take your time at this stage so the drizzle penetrates the sponge evenly.
- Cool completely in the tin before turning out. The drizzle topping will set into a delicate, sugary crust as the cake cools.
Tips
How do I stop my lemon drizzle cake from sinking?
The most common culprits are opening the oven door too early, overmixing the batter, using too much baking powder, or getting the batter into the oven too slowly after mixing. Once the wet and dry ingredients combine, the raising agents start working straight away, so move quickly. Also check your oven temperature with a thermometer since many home ovens run hotter than their dial suggests, causing the cake to rise rapidly and then collapse.
Why is my cake dry?
A dry sponge is almost always the result of overbaking. Start checking at the 32-minute mark and remove the cake as soon as a skewer comes out clean. The second cause is adding the drizzle too late. The lemon syrup must go onto a warm cake so it soaks deep into the crumb rather than sitting on the surface.
Can I make the drizzle soak in better?
Yes. Prick the cake generously and deeply with a skewer, all the way to the bottom in several places. Pour the drizzle slowly, a spoonful at a time, giving it a few seconds to absorb between each addition. Leaving the cake in the tin while you do this ensures you catch every drop of syrup.
Should I use unwaxed lemons?
Absolutely, especially when using the zest. Waxed lemons are coated in a thin layer that can affect the flavour and is not ideal to consume. Unwaxed lemons give you clean, fresh citrus flavour in both the zest and juice. If unwaxed lemons are unavailable, scrub waxed lemons under warm water before zesting.
Serving Suggestions
This lemon drizzle round cake is wonderful served at room temperature in generous slices. Here are some ideas to make the most of it:
- Serve with a pot of English breakfast or Earl Grey tea for a proper afternoon tea experience.
- Add a dollop of clotted cream or a spoonful of lightly whipped double cream on the side.
- Pair with fresh berries, particularly raspberries or blueberries, for a burst of colour and contrasting flavour.
- Dust lightly with icing sugar just before serving for an elegant presentation.
- Serve slightly warm with a scoop of good vanilla ice cream for a simple dessert.
Storage
Room temperature
Once fully cooled, wrap the cake in cling film or store it in an airtight cake tin at room temperature. It will stay fresh and moist for up to 4 to 5 days. The lemon drizzle actually helps preserve the sponge, keeping it tender long after baking.
Refrigerator
It is generally best to avoid storing lemon drizzle cake in the fridge. Cold temperatures cause the sponge to harden and lose its soft, moist texture. If you need to refrigerate it for any reason, bring it back to room temperature for at least 30 minutes before serving.
Freezing
This cake freezes well for up to 3 months. For the best results, freeze the sponge without the drizzle topping, wrapping it tightly in two layers of cling film and placing it in a freezer bag. Defrost fully at room temperature and then add the drizzle before serving. If the cake has already been drizzled, freeze it whole, wrapped tightly, and expect the topping to soften slightly once defrosted.
Nutrition
The following values are approximate per slice, based on the cake cut into 10 portions:
| Nutrient | Per Slice (approx.) |
| Calories | 330 kcal |
| Carbohydrates | 38g |
| Protein | 5g |
| Fat | 17g |
| Saturated Fat | 10g |
| Sugar | 24g |
| Fibre | 1g |
Nutritional values are estimates and will vary depending on exact ingredients used.
FAQ’s
Can I use plain flour instead of self-raising flour?
Yes. Sift 225g of plain (all-purpose) flour with 2.5 teaspoons of baking powder as a direct substitute.
Can I make this cake in a different tin?
You can use a loaf tin or a traybake tin. Adjust baking time accordingly as a loaf tin will need around 50 to 55 minutes.
Can I make this recipe ahead of time?
Yes. This cake actually improves in flavour after a few hours as the lemon syrup fully penetrates the sponge. It is an ideal make-ahead bake.
Can I add a lemon icing on top as well?
Absolutely. Mix icing sugar with a small amount of lemon juice to a drizzlable consistency and pour over the cooled cake for an extra layer of citrus flavour.
Is this recipe suitable for beginners?
Yes. The all-in-one method means you simply add everything to one bowl and beat until smooth, making it one of the most beginner-friendly cakes you can bake.
Why does my drizzle not soak in?
If the drizzle sits on the surface instead of soaking in, the cake has likely cooled too much before you added it. Always drizzle over a warm cake with plenty of skewer holes for the best absorption.
Final Thoughts
Mary Berry’s lemon drizzle round cake is the kind of recipe that earns a permanent place in your baking rotation. It is simple enough for a weekday afternoon yet impressive enough to bring to any gathering. The combination of a tender, buttery sponge with that sharp, crunchy lemon topping is genuinely hard to beat.
Follow the steps carefully, use fresh unwaxed lemons, get that drizzle on while the cake is warm, and you will have a slice of proper British baking at its very best. Once you have made it once, you will understand why this recipe has stood the test of time.
