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, the lemon drizzle cake is a winner every single time.
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?
How TO 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 TO 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 granulated sugar. It might sound too tangy, but trust me, it’s the perfect drizzle for such cake.
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 recommend 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?
OTHER LEMON SWEET TREATS
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Mary Berry's Moist Lemon Drizzle Cake, a classic British dessert that is so quick and easy to make, but overly indulgent. Made with a few simple ingredients, and a fantastic lemon kick, this cake is perfect for every occasion, be it Mother's Day, VE Day, or just an afternoon tea party. The lemon drizzle cake is fluffy and rich, buttery and perfectly baked. Serve it with a hot drink for the best British experience.
- 140 g self-raising 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
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.
Use an electric mixer to mix everything together to a smooth, creamy consistency.
Flour and grease a round cake tin (mine is a 16x9 cm with loose base), then place the mixture into it.
Bake in the preheated oven at 180 degrees C (350 degrees F) for 35-40 minutes, keeping an eye on it.
To make the syrup, mix the lemon juice with 50 g of sugar.
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.
- 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.