This Mary Berry-style lemon drizzle cake baked in a loaf tin is everything a classic tea-time cake should be: light, buttery, and packed with bright lemon flavour. The crumb is soft and fine, then finished with a sharp, glossy drizzle that soaks into the warm sponge for that signature tangy bite. It’s an easy, reliable bake using the all-in-one method, so it’s very beginner-friendly. Total time is about 1 hour 15 minutes, including cooling enough to drizzle.
Ingredients
For the lemon drizzle loaf cake
- 225g unsalted butter, softened (plus extra for greasing)
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 1 tsp baking powder
- Finely grated zest of 2 lemons
- 2 tbsp milk
- Pinch of salt
- Baking parchment, for lining
For the lemon drizzle topping
- 100g caster sugar
- Juice of 1 1/2 to 2 lemons (about 60ml), adjust to taste
Optional lemon icing (for an extra glossy top)
- 150g icing sugar, sifted
- 2 to 3 tbsp lemon juice
How to Make Mary Berry Lemon Drizzle Cake in a Loaf Tin
- Prepare the oven: Preheat the oven to 180°C (160°C fan). Position a shelf in the middle so the loaf bakes evenly.
- Line the tin: Grease a 2lb (900g) loaf tin, then line it with baking parchment, leaving a little overhang on the long sides so you can lift the cake out easily.
- Measure into one bowl: Add the softened butter, caster sugar, eggs, self-raising flour, baking powder, lemon zest, milk, and a pinch of salt to a large mixing bowl.
- Mix the batter: Beat with an electric mixer (or a wooden spoon and some energy) for 1 to 2 minutes, until pale, smooth, and fully combined. Stop as soon as it looks creamy and uniform so the cake stays light.
- Fill the tin: Spoon the mixture into the lined loaf tin and level the top. Give the tin a gentle tap on the counter to settle the batter.
- Bake: Bake for 45 to 55 minutes, until the cake is golden, risen, and a skewer inserted into the centre comes out clean (a few dry crumbs are perfect).
- Mix the drizzle: While the cake is baking, stir together the caster sugar and lemon juice in a small bowl until it looks glossy and spoonable. It should be runny, but still a little granular.
- Cool briefly: Remove the loaf from the oven and leave it in the tin for 5 to 10 minutes. This short rest helps it settle so it will not crack apart when you drizzle.
- Drizzle while warm: Poke the top all over with a skewer (go deep so the drizzle can sink in). Slowly spoon the lemon drizzle over the warm cake, letting it absorb before adding more.
- Cool completely: Leave the cake to cool fully, then lift out using the parchment overhang and slice. For neat slices, use a serrated knife and wipe it between cuts.
- Optional icing: If you want a thicker, bakery-style finish, whisk the icing sugar with enough lemon juice to make a thick but pourable icing. Spoon over the cooled loaf and let it set before slicing.
Tips for the Best Lemon Drizzle Loaf
Why did my lemon drizzle cake sink in the middle?
The most common causes are opening the oven door too early, underbaking, or overbeating the batter. Keep the oven closed for at least the first 35 to 40 minutes, and make sure a skewer comes out clean before you pull it out.
How do I stop a loaf cake from cracking too much on top?
A little crack is normal for a loaf, but a very deep split can mean the oven runs hot. If your oven is aggressive, reduce the temperature by 10°C and bake a touch longer. Also make sure the batter is level in the tin so it rises evenly.
How do I get the drizzle to soak in instead of sitting on top?
Drizzle while the cake is still warm and poke plenty of holes right down into the sponge. Add the drizzle slowly, giving it time to absorb between spoonfuls.
Can I make it more lemony without changing the texture?
Yes. Add extra zest (zest boosts flavour without thinning the batter), and keep the juice mainly for the drizzle. If you add lots of juice to the cake batter, it can tighten the crumb.
Serving Suggestions
- Slice thickly and serve with tea, coffee, or an Earl Grey latte.
- Add a spoon of lightly whipped cream and fresh berries for dessert.
- Serve with Greek yogurt and a drizzle of honey for a simple brunch plate.
- Toast a slice lightly and spread with a little butter for an extra-indulgent treat.
Storage
Room temperature
Store in an airtight container at cool room temperature for up to 3 days. If your kitchen is warm, keep it in the fridge instead so the butter-rich crumb stays fresh.
Refrigerator
Refrigerate for up to 5 days, well wrapped or in an airtight container. Bring slices to room temperature before serving for the best soft texture.
Freezing
Freeze the cooled loaf (preferably without the optional icing) for up to 3 months. Wrap it tightly in cling film, then foil. Thaw overnight at room temperature, still wrapped, then refresh slices as needed.
Nutrition (Per Slice)
- Calories: 330 kcal
- Carbohydrates: 45g
- Protein: 4g
- Fat: 16g
- Saturated Fat: 9g
- Sodium: 180mg
Disclaimer: Nutrition values are estimates and will vary depending on ingredients and portion sizes.
FAQs
What size loaf tin is best for lemon drizzle cake?
A 2lb (900g) loaf tin is ideal. It gives the cake enough depth to rise well without drying out. If your tin is smaller, hold back a little batter so it does not overflow.
Can I use plain flour instead of self-raising flour?
Yes. Swap the self-raising flour for 225g plain flour and increase the baking powder to 2 1/2 teaspoons. This will mimic the lift you get from self-raising flour.
Should I drizzle the cake hot or cold?
Warm is best. Leave the loaf in the tin for 5–10 minutes after baking, poke holes, then spoon over the drizzle. The warmth helps it soak in and flavour the sponge all the way through.
Why is my lemon drizzle cake dry?
Dryness usually comes from overbaking or measuring too much flour. Check the cake at 45 minutes, and use a scale for accuracy. Also make sure you add the drizzle while the cake is warm to keep the crumb moist.
Can I freeze lemon drizzle cake?
Yes. Freeze the cooled loaf for up to 3 months, tightly wrapped. Thaw at room temperature and slice once fully defrosted. If you want to ice the top, do it after thawing for the neatest finish.
Mary Berry Lemon Drizzle Cake (Loaf Tin)
Course: DessertCuisine: BritishDifficulty: Easy12
slices15
minutes50
minutes75
minutes330
kcal1
hour5
minutesA light, buttery lemon drizzle loaf with a soft crumb and a sharp lemon-sugar drizzle that soaks into the warm sponge. An easy, classic British bake for tea time.
Ingredients
225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
Finely grated zest of 2 lemons
2 tbsp milk
Pinch of salt
100g caster sugar (for the drizzle)
Juice of 1 1/2–2 lemons (about 60ml)
Butter, for greasing the tin
Baking parchment
Directions
- Preheat the oven to 180°C (160°C fan). Grease and line a 2lb (900g) loaf tin with baking parchment.
- Add the butter, caster sugar, eggs, self-raising flour, baking powder, lemon zest, milk, and salt to a large bowl.
- Beat for 1–2 minutes until pale, smooth, and well combined. Do not overmix.
- Spoon into the tin and level the top. Bake for 45–55 minutes, until golden and a skewer comes out clean.
- While the cake bakes, mix the drizzle sugar with the lemon juice until glossy.
- Leave the cake in the tin for 5–10 minutes, then poke all over with a skewer and spoon the drizzle over the warm cake.
- Cool completely in the tin or on a wire rack before slicing.
Notes
- Line the tin with an overhang so you can lift the loaf out neatly.
- Use unwaxed lemons and zest before juicing.
- Do not open the oven door early, or the loaf may sink.
- For a sharper finish, add an extra tablespoon of lemon juice to the drizzle.
