Mary Berry Lemon Drizzle Cake in Loaf Tin Recipe

This lemon drizzle loaf is a Mary Berry-style classic: tender, buttery sponge with a bright lemon fragrance and that signature crackly-sweet citrus topping. The crumb stays wonderfully moist for days, thanks to a lemon syrup soaked into the warm cake. It’s an easy, confidence-building bake that suits beginners, but still feels special enough for guests. Total time is about 1 hour 20 minutes, including cooling.

Ingredients

For the lemon loaf

225g unsalted butter, softened
225g caster sugar
4 large eggs, at room temperature
225g self-raising flour
1 tsp baking powder
Finely grated zest of 2 unwaxed lemons
2 tbsp milk
Pinch of fine salt (optional, but helps the flavour)
Butter, for greasing
Baking parchment, for lining

For the lemon drizzle

Juice of 1 to 2 lemons (about 60ml, adjust to taste)
85g granulated sugar

Optional lemon icing (for an extra tangy finish)

100g icing sugar
1 to 2 tbsp lemon juice

How to Make Mary Berry Lemon Drizzle Cake in Loaf Tin Recipe

Oven and tin preparation

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Place a shelf in the middle of the oven so the loaf bakes evenly.
Line the tin: Grease a 2lb (900g) loaf tin, then line the base and long sides with baking parchment (leave a little overhang so you can lift the cake out easily).

Mixing the batter

Cream butter and sugar: In a large bowl, beat the softened butter and caster sugar until very pale and fluffy. This takes about 2 to 3 minutes with an electric mixer.
Add the eggs: Beat in the eggs one at a time. If the mixture starts to look a little curdled, add 1 tablespoon of the flour and continue mixing.
Fold in the dry ingredients: Add the self-raising flour, baking powder, lemon zest, and salt (if using). Fold gently until you can no longer see dry flour.
Loosen with milk: Fold in the milk to get a soft dropping consistency. The batter should fall from the spoon easily without being runny.

Baking

Fill the tin: Spoon the batter into the prepared loaf tin and level the top with the back of a spoon.
Bake: Bake for 45 to 55 minutes, until the loaf is golden, risen, and a skewer inserted into the centre comes out clean.
Protect the top if needed: If the top is browning too quickly, loosely cover with foil for the final 10 to 15 minutes.

Cooling and adding the drizzle

Make the drizzle: While the cake bakes (or as soon as it comes out), mix the lemon juice and granulated sugar in a small bowl. It will look like wet sand, and that’s perfect.
Prick the cake: Leave the cake in the tin. While it’s still warm, prick all over with a skewer, going right down but not tearing the crumb.
Spoon on the syrup: Spoon the lemon drizzle over slowly, letting it soak in a little at a time. Pay extra attention to the edges, which can be drier than the middle.
Cool properly: Leave in the tin for 10 minutes, then lift out using the parchment and cool completely on a wire rack.

Optional icing (only once the cake is cool)

Mix the icing: Stir the icing sugar with 1 tablespoon of lemon juice. Add a little more, drop by drop, until thick but pourable.
Finish: Drizzle over the top and let it set for 15 to 20 minutes before slicing.

How to Make Mary Berry Lemon Drizzle Cake in Loaf Tin Recipe

Tips

Why did my lemon drizzle loaf sink in the middle?

This usually comes from underbaking or overmixing once the flour goes in. Bake until a skewer comes out clean, and fold the flour in gently just until combined. Also try to avoid opening the oven door in the first 35 minutes.

How do I stop the cake from sticking to the loaf tin?

Grease the tin well and line it with baking parchment, especially along the long sides. The parchment overhang makes lifting out the warm loaf much easier and prevents the drizzle from gluing it to the tin.

How do I get that crackly lemon drizzle topping?

Use granulated sugar (not caster) for the drizzle and spoon it on while the cake is warm. The heat helps the syrup soak in while the sugar on top sets into a light crust as it cools.

How can I make the lemon flavour stronger without making the cake sour?

Add extra zest rather than extra juice in the sponge. Zest gives a deep lemon aroma without changing the batter’s liquid balance.

Serving Suggestions

Serve slightly warm with a spoonful of crème fraîche or Greek yogurt.
Pair with fresh berries for a simple dessert plate.
Enjoy with a cup of tea, especially Earl Grey or English Breakfast.
Turn leftovers into a trifle layer with whipped cream and raspberries.

Storage

Room temperature

Store in an airtight container for up to 4 days. The drizzle keeps the loaf moist, so it stays lovely even on day three or four.

Refrigerator

You can refrigerate it for up to 6 days, but bring slices to room temperature before serving for the best texture. If you add the optional icing, refrigeration helps it stay neat in warm weather.

Freezing

Freeze the un-iced loaf (whole or sliced) for up to 3 months. Wrap well in cling film, then foil. Defrost at room temperature, still wrapped, so condensation forms on the wrapping rather than the cake.

Nutrition

Calories: 360 kcal
Carbohydrates: 46 g
Protein: 5 g
Fat: 18 g
Saturated Fat: 11 g
Sodium: 160 mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients, brands, and portion size.

FAQs

What size loaf tin should I use for lemon drizzle cake?

A 2lb (900g) loaf tin is ideal, roughly 23 x 13cm (9 x 5 inches). If your tin is smaller, hold back a little batter to avoid overflow.

Can I make lemon drizzle cake with plain flour instead of self-raising?

Yes. Use 225g plain flour plus 2 teaspoons baking powder. Sift them together so the cake rises evenly.

Why is my lemon drizzle cake dry?

Dry cake is usually from overbaking or measuring too much flour. Check the loaf 5 minutes early, and spoon flour into the measuring cup (or better, use scales). Adding the drizzle while the cake is warm also helps keep it moist.

When should I add the drizzle, hot or cold cake?

Add the drizzle while the cake is warm and still in the tin. Pricking the cake first helps the lemon syrup soak in properly.

Can I make this lemon drizzle loaf ahead of time?

Yes. In fact, it often tastes better the next day as the lemon syrup settles into the crumb. Bake, drizzle, cool, then store airtight at room temperature.

Can I freeze lemon drizzle cake?

Yes. Freeze the loaf without the optional icing for the best finish. Wrap well and freeze for up to 3 months, then defrost at room temperature while still wrapped.