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lemon drizzle cake on a serving plate
cookingwithmykids

Mary Berry's Lemon drizzle cake

4.93 from 13 votes
An easy recipe for the classic lemon drizzle cake from Mary Berry. With easy step by step instructions it's a really easy recipe for kids to follow.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Afternoon tea
Cuisine: British
Calories: 443
Ingredients Method Video Notes

Ingredients
  

  • 225 g softened butter
  • 225 g caster sugar
  • 275 g self-raising flour
  • 2 level tsp baking powder
  • 4 large eggs
  • 4 tbsp milk
  • Finely grated rind of 2 lemons
For the crunchy topping
  • 175 g granulated sugar
  • Juice of 2 lemons

Method
 

Pre-heat the oven to 160C / 150C Fan and grease and 2 lb loaf tin (23xm x 13cm x 6cm) with baking paper
    Mix all the ingredients together in a large bowl
    1. Measure the butter, sugar and flour one at a time in a small bowl and add into your large mixing bowl. Crack the eggs into a bowl, then add to your mixture. Spoon the baking powder then milk into your mixture.
    2. Grate the lemon then add that in.  Mix everything together until it’s well blended.
    Bake the lemon drizzle cake
    1. Pour the cake mixture into the tin until it is 3/4 full and level the top.
    2. Bake in the oven for 35-40 minutes (or 60-75 minutes if you're making a loaf) or until the sides have shrunk away from the tin and the middle springs back if you press it gently with your fingers.
    3. Leave the cake to cool in the tin for a few minutes then turn it out. Carefully peel the baking paper off and finish cooling on a wire rack. Stand the wire rack on a tray to catch any drips from the topping.
    Make the crunchy lemon drizzle topping
    1. Measure the sugar into a bowl.
    2. Squeeze out the lemon juice. We popped ours in the microwave for 10 seconds before cutting them open to make the juice come out more easily.
    3. Mix the sugar and lemon juice together until you have a runny consistency then spoon over your cake while it is still a little warm.
    4. Cut it into about 25-30 squares once it is cooled.

    Video

    Notes

    Our loaf tin was advertised as a 2lb tin and measures 23cm x13cm x 6cm. I've noticed not all 2lb loaf tins have the same dimensions so if yours differs from this, you may need to alter amount of cake batter you add to the tin. If your tin is smaller than ours, fill it 3/4 full of batter to prevent it from overflowing in the oven.