Mary Berry Lemon Drizzle Cake: A Zesty Delight Worth Baking

Lemon Drizzle Cake is a popular treat known for its moist texture and tangy lemon flavor. It’s a favorite for many because of its refreshing taste and simple ingredients. When you think of the best Lemon Drizzle Cake, Mary Berry’s name often comes to mind. She’s a famous British baker who has shared many recipes over the years. Her version of the Lemon Drizzle Cake is especially loved by many, making it a classic in many homes. Let’s explore this delicious cake and the talented baker behind it.

A Little History of Lemon Drizzle Cake:

Lemon Drizzle Cake originated in the United Kingdom. This cake evolved from traditional British tea-time cakes. While its exact inception date is unclear, this beloved classic has stood the test of time. The name “drizzle” refers to the method of pouring a sweet and tangy lemon syrup over the warm cake. Drizzling syrup ensures a moist and zesty flavor. Over the years it has become a staple in British households. It has also gained popularity worldwide for its simplicity and delightful taste.

Make Mary Berry Lemon Drizzle Cake Recipe Overview:

This Mary Berry Lemon Drizzle Cake is a classic British bake. It’s both simple to make and incredibly rewarding. It takes approximately 45 minutes for preparation and 25-30 minutes to bake. You’ll end up with 8-10 generous servings of this citrusy delight.

Tools and Equipment:

  1. Mixing Bowl: You’ll need a large mixing bowl to combine your cake ingredients.
  2. Electric Mixer An electric mixer or hand whisk will make the process of creaming the butter and sugar together much easier. But if you don’t have an electric mixer you can also use a hand whisk.
  3. Zester: A zester will help you to finely grate the lemon zest.
  4. Sieve: Use a sieve to sift the self-raising flour and baking powder into the mixture.
  5. Round Cake Tin : Ensure it’s greased and lined with parchment paper. Try to choose a size of  20cm/8 inches tin.
  6. Saucepan: To prepare the lemon drizzle topping.
  7. Citrus Juicer: To extract the juice from the lemon.
  8. Skewer or Toothpick: You’ll need this to poke holes in the cake for the drizzle to soak in.

Ingredients:

  • Flour : 250g (self-raising )
  • Egg : 4 large ( beaten )
  • Caster sugar : 250g 
  • Lemon : 2 lemons ( grated zest )
  • Butter : 250g ( softened )
  • Baking powder : 1 tsp 

For the Lemon Drizzle Topping:

  • Juice of 2 lemons
  • Sugar : 150g ( granulated )

Instructions:

  1. Preheat your oven to 180°C (160°C fan/350°F). Grease and line your round cake tin.
  2. In the mixing bowl, cream together the softened butter and caster sugar until the mixture is pale and fluffy. Beat for 2-3 minutes if you are using an electric mixer.
  3. Gradually add the beaten eggs in the mixture. Add a little at a time. Mix them well between each addition. Add a spoonful of flour when the mixture starts to curdle.
  4. Gently fold in the self-raising flour, lemon zest and baking powder. Be careful not to overmix. Just combine the ingredients until you have a smooth batter.
  5. Pour the batter into your cake tin. Smooth the top with a spatula.
  6. Now bake in the preheated oven for 25-30 minutes. Check if the cake is golden brown and springs back when lightly pressed. Then insert a skewer or toothpick into the center of the cake. If the skewer or toothpick comes out clean the cake is done.
  7. Now prepare the lemon drizzle topping. Heat the granulated sugar and lemon juice in a saucepan. This time keep the stove heat low. Keep this on your stove until the sugar has dissolved. Then turn off the stove and set it aside.
  8. As soon as you take the cake out of the oven, use a skewer or toothpick to poke several holes all over the cake. Pour the warm lemon drizzle evenly over the hot cake, allowing it to soak in.
  9. Leave the cake to cool in the tin for 15 minutes. Then transfer it to a wire rack to cool completely.
  10. Once cool, slice and serve this delightful Mary Berry lemon drizzle cake.

Also Try: Mary Berry Chocolate Brownies Recipe: A Decadent Delight

Tips and Tricks:

Here are some cooking tips for Mary Berry’s lemon drizzle cake.

  • Use room temperature butter and eggs. It will ensure a smoother batter.
  • Grease and line the cake tin for easy removal.
  • Carefully zest the lemons. Try to avoid the bitter pith.
  • Don’t overmix the batter. Just combine the ingredients.
  • Prepare the warm lemon drizzle in advance.
  • Poke holes in the cake for even drizzle absorption.
  • Allow the cake to cool before slicing.

Nutritional Value (per serving):

Calories: 350 kcal

Fat: 16g

Carbohydrates: 49g

Protein: 4g

Fiber: 1g

Sugar: 30g

Pair Mary Berry’s Lemon Drizzle Cake with:

Tea or Coffee: Tea or Coffee is a classic choice to pair with this cake. Enjoy a slice of lemon drizzle cake with a hot cup of tea (like Earl Grey or Darjeeling) or freshly brewed coffee. The contrast of the citrusy cake with the warmth of the beverage is delightful.

Fresh Berries : Serve the cake with a side of fresh berries. You can choose raspberries, strawberries or blueberries. The tartness of the berries complements the sweetness of the cake.

Whipped Cream: A dollop of lightly sweetened whipped cream adds a luxurious touch to the cake. The creaminess balances the zesty flavors of the cake.

Vanilla Ice Cream: A scoop of vanilla ice cream is a classic choice that pairs with the tangy lemon flavor. It’s very enjoyable when the cake is warm.

Lemon Curd: For an extra lemony kick, spread a thin layer of lemon curd on top of each cake slice. The combination of the drizzle and lemon curd is divine.

Greek Yogurt: A dollop of thick Greek yogurt can add a slightly tangy contrast to the sweetness of the cake. It’s a lighter option compared to cream or ice cream.

FAQs:

Can I use margarine instead of butter?

While you can use margarine, butter gives the cake a richer flavor. If using margarine, make sure it’s suitable for baking.

Can I make this cake in advance?

Yes, this cake actually tastes better the next day when the lemon drizzle has had time to infuse the sponge. Store it in a container.

Can I freeze Mary Berry’s lemon drizzle cake?

Yes, you can freeze individual slices or the whole cake. Wrap it well in plastic wrap and aluminum foil before freezing.

What is the difference between caster sugar and granulated sugar?

Caster sugar has a finer texture, but you can use granulated sugar if you can’t find caster sugar.

Can I use bottled lemon juice instead of fresh lemons?

Fresh lemon juice is recommended for the best flavor. Bottled juice may have a different taste.

Conclusion

Mary Berry’s lemon drizzle cake is a timeless classic that never fails to impress. With its zesty kick and moist sponge, it’s a delightful treat for all occasions. Whether you’re a seasoned baker or just starting out, this recipe is sure to become a favorite in your repertoire. Enjoy the citrusy goodness!

Lemon Drizzle Cake Mary Berry

Mary Berry Lemon Drizzle Cake Recipe

Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine British
Servings 8 Pieces

Ingredients
  

  • Flour : 250g self-raising
  • Egg : 4 large beaten
  • Caster sugar : 250g
  • Lemon : 2 lemons grated zest
  • Butter : 250g softened
  • Baking powder : 1 tsp

For the Lemon Drizzle Topping:

  • Juice of 2 lemons
  • Sugar : 150g ( granulated

Instructions
 

  • Preheat your oven to 180°C (160°C fan/350°F). Grease and line your round cake tin.
  • In the mixing bowl, cream together the softened butter and caster sugar until the mixture is pale and fluffy. Beat for 2-3 minutes if you are using an electric mixer.
  • Gradually add the beaten eggs in the mixture. Add a little at a time. Mix them well between each addition. Add a spoonful of flour when the mixture starts to curdle.
  • Gently fold in the self-raising flour, lemon zest and baking powder. Be careful not to overmix. Just combine the ingredients until you have a smooth batter.
  • Pour the batter into your cake tin. Smooth the top with a spatula.
  • Now bake in the preheated oven for 25-30 minutes. Check if the cake is golden brown and springs back when lightly pressed. Then insert a skewer or toothpick into the center of the cake. If the skewer or toothpick comes out clean the cake is done.
  • Now prepare the lemon drizzle topping. Heat the granulated sugar and lemon juice in a saucepan. This time keep the stove heat low. Keep this on your stove until the sugar has dissolved. Then turn off the stove and set it aside.
  • As soon as you take the cake out of the oven, use a skewer or toothpick to poke several holes all over the cake. Pour the warm lemon drizzle evenly over the hot cake, allowing it to soak in.
  • Leave the cake to cool in the tin for 15 minutes. Then transfer it to a wire rack to cool completely.
  • Once cool, slice and serve this delightful Mary Berry lemon drizzle cake.
Keyword Lemon Drizzle Cake Mary Berry, Mary Berry Lemon Drizzle Cake

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