Mary Berry Lemon Drizzle Round Cake Recipe

This classic lemon drizzle cake is a tender, buttery round sponge soaked with a sharp-sweet lemon syrup that sinks into every crumb. The texture is soft and finely textured with a lightly crisp top, and the flavour is bright, fresh, and properly lemony without being sour. It’s an easy, beginner-friendly bake with simple mixing and one tin. From start to finish, plan for about 1 hour 10 minutes, including cooling and drizzling.

Ingredients

For the lemon sponge

225g unsalted butter, softened (or baking spread)
225g caster sugar
4 large eggs
275g self-raising flour
2 level teaspoons baking powder
Pinch of salt (optional, but lovely in sweet citrus cakes)
Finely grated zest of 2 lemons
4 tablespoons milk

For the lemon drizzle

175g granulated sugar
Juice of 2 lemons (about 90–110ml)

For the tin

Butter, for greasing
Baking parchment, for lining the base and sides

How to Make Mary Berry Lemon Drizzle Round Cake

Prepare the oven: Preheat the oven to 180°C (160°C fan). Grease a deep 20cm (8-inch) round cake tin and line the base and sides with baking parchment for easy release.
Cream the butter and sugar: In a large bowl, beat the softened butter and caster sugar until pale, light, and fluffy. This helps the cake rise and keeps the crumb tender.
Add the eggs: Beat in the eggs one at a time, mixing well after each addition. If the mixture looks like it’s curdling, add 1 tablespoon of the flour and continue.
Fold in the dry ingredients: Add the self-raising flour, baking powder, and salt (if using). Fold gently until you can no longer see dry flour.
Flavour and loosen the batter: Fold in the lemon zest, then add the milk and mix gently to a soft dropping consistency. The batter should fall from a spoon without being runny.
Fill the tin: Spoon the batter into the prepared tin and level the top. Tap the tin lightly on the worktop to settle the mixture.
Bake: Bake for 35 to 45 minutes, until golden and a skewer inserted into the centre comes out clean. If the top is browning too quickly near the end, loosely cover with foil for the final 5 to 10 minutes.
Mix the drizzle: While the cake bakes, stir together the granulated sugar and lemon juice. It will look like wet sand and that’s exactly right. The sugar should not fully dissolve.
Prick and drizzle: When the cake comes out of the oven, leave it in the tin. Prick the top all over with a skewer, going most of the way down. Slowly spoon the drizzle over the warm cake, letting it soak in before adding more.
Cool and serve: Leave the cake in the tin for 10 to 15 minutes, then lift out and cool completely on a wire rack. Slice into wedges and serve once the top feels lightly crisp.

Tips for the Best Lemon Drizzle Cake

Why did my cake sink in the middle?

The most common causes are opening the oven door too early, underbaking, or overbeating once the flour goes in. Keep the oven door closed for at least the first 30 minutes, and bake until a skewer comes out clean from the very centre.

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

Grease the tin well and line both the base and sides with parchment. Let the cake sit for 10 to 15 minutes after drizzling before lifting out, as the syrup can make it delicate while hot.

Why is my drizzle running off instead of soaking in?

The cake needs to be warm, and you need plenty of holes. Prick all over with a skewer, then spoon the drizzle on slowly in stages so it has time to absorb.

How do I make it extra lemony without making it sour?

Use finely grated zest (that’s where the aroma is) and choose unwaxed lemons if possible. If you want more punch, add the zest of an extra lemon to the sponge, but keep the drizzle ratio the same so it stays sweet and balanced.

Serving Suggestions

Serve with a cup of tea and a dusting of icing sugar (optional).
Add a spoonful of lightly whipped cream and fresh berries for a simple dessert.
Pair with Greek yogurt for a bright, not-too-sweet afternoon treat.
Serve slightly warm with a scoop of vanilla ice cream for a pudding-style slice.

Storage

Room temperature

Store in an airtight container at room temperature for 3 to 4 days. Lemon drizzle stays moist, but it dries out quickly if left uncovered.

Refrigerator

You can refrigerate it for up to 7 days, tightly wrapped. Let slices come to room temperature before eating for the best soft texture.

Freezing

Freeze the cooled cake (whole or sliced) for up to 3 months. Wrap in cling film, then a layer of foil, or use a freezer-safe container. Defrost overnight at room temperature, still wrapped, to prevent condensation making the top sticky.

Nutrition

Calories: 405 kcal
Carbohydrates: 55g
Protein: 5g
Fat: 17g
Saturated fat: 10g
Sodium: 220mg

Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs

What size round tin is best for lemon drizzle cake?

A deep 20cm (8-inch) round cake tin is ideal. It gives the cake enough depth to stay soft inside while still baking through evenly.

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

Yes. Use 275g plain flour plus 3 level teaspoons baking powder. Sift them together so the raising agent is evenly distributed.

Should I drizzle lemon syrup on a hot or cold cake?

Warm is best. Drizzle the syrup over the cake straight from the oven (while it’s still in the tin) after pricking it all over, so the syrup soaks in rather than sliding off.

Why is my lemon drizzle cake dry?

Dry cake is usually from overbaking or measuring too much flour. Weigh flour with a scale (don’t pack it into a cup), and start checking the cake at 35 minutes. Storing it airtight also makes a big difference.

Can I freeze lemon drizzle cake?

Yes, it freezes very well. Wrap it tightly (whole or sliced) and freeze for up to 3 months. Defrost at room temperature while still wrapped to keep the crumb moist.