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Mary Berry Lemon Drizzle Round Cake ​ Recipe

Mary Berry Lemon Drizzle Round Cake ​ Recipe

Mary Berry Lemon Drizzle Round Cake ​ Recipe is a true classic. This cake is soft, moist, and full of flavor. The zingy lemon drizzle makes it extra special.
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Course Dessert

Equipment

  • 20cm round cake tin
  • Mixing bowls (2 large ones)
  • Electric mixer or wooden spoon
  • Measuring cups and spoons
  • Lemon zester or grater
  • Cooling rack
  • Skewer or toothpick
  • Small saucepan for drizzle

Ingredients
  

  • 225 g softened butter
  • 225 g white sugar
  • 4 large eggs
  • 225 g self-raising flour
  • 2 lemons zest only
  • 3 tablespoons milk
  • 2 lemons juice only
  • 175 g granulated sugar

Instructions
 

  • Heat your oven to 180°C or 160°C fan.
  • Grease your round tin with butter generously.
  • Line the bottom with baking paper carefully.
  • This stops the cake from sticking later.
  • Beat butter and sugar until light and fluffy.
  • This takes about 3 to 5 minutes.
  • Add eggs one at a time, mixing well.
  • Fold in the flour gently with a spoon.
  • Add lemon zest and milk, then mix gently.
  • Do not overmix the batter at all.
  • Pour batter into your prepared tin evenly.
  • Smooth the top with a spoon or spatula.
  • Bake for 45 to 50 minutes total.
  • The cake should be golden on top.
  • Check with a skewer inserted in the middle.
  • It should come out clean when ready.
  • Mix lemon juice and sugar in a bowl.
  • Stir it well but do not heat.
  • The sugar should stay slightly grainy for texture.
  • Poke holes in the warm cake with skewer.
  • Pour the drizzle over the cake slowly.
  • Let it soak in for best results.
  • Leave the cake in the tin completely.
  • Let it cool for 30 minutes minimum.

Notes

  • Use room temperature eggs and butter always.
  • They mix together much better this way.
  • Zest the lemons before you juice them.
  • This makes the job much easier overall.
  • Do not skip poking holes in the cake.
  • The drizzle needs to soak in properly.
  • Pour the drizzle while cake is still warm.
  • This helps it absorb all the flavor.
  • Use fresh lemons for the best taste possible.
  • Bottled juice does not taste as good.
  • Let the cake cool in the tin first.
  • This keeps it moist and prevents breaking.
Keyword Mary Berry Lemon Drizzle Round Cake ​ Recipe