Mary Berry’s Moist Lemon Drizzle Cake Recipe

A simple but impressive cake adapted from one of Mary Berry’s awesome desserts, this Moist Lemon Drizzle Cake is one of Great Britain’s favourite cake recipes. Moist, flavourful, super easy to whip up, and great for any party.

Overhead view of a white plate with a lemon drizzle cake topped with a slice of lemon

This lemon drizzle cake is the finest you can possibly get.  It might not look as posh as other luscious cream cakes, but the flavour is definitely the winner here.

Tangy, yet sweet, moist and gorgeously golden, this cake is pure heaven. Put the kettle on, it’s time for a tea party!

British people adore their afternoon cream tea, and this is one recipe to impress all your guests. Homemade goodies can never be beaten, that’s for sure.

I like using lemon in most of my baking, whether it’s just lemon extract, zest or juice. One can never go wrong with it. It gives a fresh zesty flavour even to the most boring food.

Not sure if it’s because of its happy colour, but when l think of lemon, l can imagine lovely hot days.

Can you tell that l’m already looking forward to Spring? Gosh, this winter’s been a long one.

I badly want some warmth, sunshine, a cool glass of lemonade, and of course, a big fat piece of lemon drizzle cake. Is it too much to ask for a hammock as well?

Collage of 3 photos to show how to make Mary Berry's Lemon Drizzle Cake

How do you make Mary Berry’s easy Lemon Drizzle Cake?

There are 2 golden rules if you want the achieve a perfectly moist lemon drizzle cake.

  • pre-heat the oven before popping the cake in
  • make sure all ingredients are at room temperature.

It is crucial that the butter is soft, but not melted. Cold ingredients mean that the cake will take longer to rise in the oven, which will result in uneven cake and not-that-fluffy cake.

If helps if you have either a hand mixer, or a kitchen aid, so that the ingredients are mixed together to a smooth paste.

Because, really all it takes is mixing all ingredients together, put the mixture in a cake tin, oven on, and voilà! Your cake is ready before you know it.

Double the amount of the ingredients listed below if you want to make a bigger one or maybe you want to use a rectangle tray, instead of a round one.

How do you make the drizzle for the lemon drizzle cake?

Once the cake is out of the oven, pour the drizzle over as soon as possible, so that the cake can soak up all that tangy drizzle.

The drizzle is made of lemon juice and granualted sugar. It might sound too tangy, but trust me, it’s the perfect drizzle for such cake.

A white plate with a lemon drizzle cake topped with a lemon slice

When I use the lemon zest in any baking, I usually buy the no-wax lemons, they are safer to consume than the waxed ones, no matter how much you wash the lemons.

Otherwise, if you only use the lemon juice, I don’t think I would go out of my way to buy no-wax ones. Same with oranges, if the peel is needed, I highly recomend the no-wax ones.

I won’t go into the cliche that organic food is better, but I do appreciate that better ingredients make tastier cakes, so there is no brainer here.

Also, do make sure the dairy products you use are full-fat, rather than skimmed or semi-skimmed, you will tell the difference straight away.

We don’t bake every day, so we might as well indulge a little bit when we do, right?

A slice of lemon drizzle cake on a small plate, with another plate with cake in the background


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If you’ve liked my MOIST LEMON DRIZZLE CAKE or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.

3.89 from 18 votes
Marry Berry's Lemon Drizzle Cake
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

A simple but impressive cake adapted from one of Mary Berry's awesome desserts, this Moist Lemon Drizzle Cake is one of Great Britain's favourite cake recipes. Moist, flavourful, super easy to whip up, and great for any party.

Course: Dessert
Cuisine: English
Keyword: lemon desserts
Servings: 6 people
Calories: 199 kcal
Author: Daniela Anderson
  • 140 g plain flour
  • 150 g caster sugar
  • 75 g unsalted butter (at room temperature)
  • 2 medium eggs
  • 2 tbsp full-fat milk
  • zest and juice from one large lemon
  • 1 tsp baking powder
  • a pinch of salt
  1. Sift the flour and add it to a large bowl together with 100 g of sugar, eggs, milk, butter, baking powder, salt and lemon zest.

  2. Use an electric mixer to mix everything together to a smooth, creamy consistency.

  3. Flour and grease a round cake tin (mine is a 16x9 cm with loose base), then place the mixture into it.

  4. Bake in the preheated oven at 180 degrees C (350 degrees F) for 35-40 minutes, keeping an eye on it.

  5. To make the syrup, mix the lemon juice with 50 g of sugar.

  6. Once the cake is out of the oven, remove it from the tin, pour over the lemon syrup, then leave it to cool down completely. 

Recipe Notes
  • Click on the US Customary link to see the measurements displayed in cups and ounces.
  • The servings can be adjusted by clicking the number next to Servings.
Nutrition Facts
Marry Berry's Lemon Drizzle Cake
Amount Per Serving
Calories 199 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 7g 35%
Cholesterol 81mg 27%
Sodium 25mg 1%
Potassium 135mg 4%
Total Carbohydrates 18g 6%
Protein 4g 8%
Vitamin A 7.8%
Calcium 5.6%
Iron 7.8%
* Percent Daily Values are based on a 2000 calorie diet.






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  • Reply
    February 3, 2017 at 8:08 pm

    The cake looks so divine! And I love anything lemon!

    • Reply
      Daniela Anderson
      February 3, 2017 at 10:41 pm

      Thank you, Lina! I love lemons too, such a great flavour!

  • Reply
    February 4, 2017 at 4:19 am

    Fun looking and easy to make!

  • Reply
    Meringue nests with lemon curd
    March 1, 2017 at 1:00 pm

    […] Just pick up some nice lemons, and job done. If you have some lemons to spare, why not give my Classic lemon drizzle cake recipe  a try? It’s so lemony and perfect for tea […]

  • Reply
    Refreshing key lime pie with condensed milk
    March 31, 2017 at 2:01 am

    […] as well and love them. You can definitely tell by the amount of desserts l make with lemons: Classic lemon drizzle cake recipe being one of my favourite ever. Not to mention the lovely lemon curd that tastes like nothing in […]

  • Reply
    Elizabeth Grayton
    February 24, 2019 at 2:04 pm

    This recipe doesn’t work.

    It would be better to cream the fat and sugar, add the egg and then add the flour and milk after beating the eggs into the sugar and butter mixture until light and fluffy!

    I’m a good cook and my cake didn’t rise properly and I think it’s because there wasn’t enough air in the mixture. You also forgot to add the milk. I added that when I added the flour.

    Sorry to not seem supportive but it’s a waste of ingredients and time if it doesn’t work

    • Reply
      Daniela Anderson
      February 24, 2019 at 3:13 pm

      I’m sorry that the recipe did not work for you. I’ve made it times and times again, with excellent results. And as l mentioned, this is Mary Berry’s recipe, the famous British cook with years of experience in baking.
      There can be a few reasons why your cake did not rise the way you expected: quality of ingredients (full-fat ingredients are best), oven temperature, ingredients used at room temperature rather than cold, overmixing. The last one is particularly important, overmixing tends to make the cake quite dense (the same principle applies to muffins and cupcakes). Indeed l forgot to mention adding the milk, l edited the recipe.

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