This lemon drizzle round cake is everything you want with a classic British bake: light, tender crumb, bright lemon zest throughout, and that signature crackly, sticky syrup soaked into the sponge. It’s simple enough for a first-time baker, but polished enough for guests. Expect a buttery sponge with a sweet-sharp lemon finish that stays moist for days. Total time is about 1 hour 10 minutes, including cooling and drizzling.
Ingredients
For the lemon sponge
- 175g unsalted butter, softened (plus extra for greasing)
- 175g caster sugar
- 3 large eggs, at room temperature
- 175g self-raising flour
- 1 tsp baking powder
- Finely grated zest of 2 lemons
- 2 tbsp milk
- Baking parchment, for lining the base
For the lemon drizzle syrup
- Juice of 2 lemons (about 80 to 100ml)
- 100g granulated sugar
Optional lemon icing (for a neat glazed finish)
- 120g icing sugar, sifted
- 1 to 2 tbsp lemon juice (add gradually)
How to Make Mary Berry Lemon Drizzle Round Cake
- Prepare the oven: Preheat the oven to 180°C (160°C fan). Grease a 20cm (8-inch) round cake tin and line the base with baking parchment so the cake releases cleanly.
- Cream butter and sugar: Beat the softened butter and caster sugar together until pale and fluffy. This takes 2 to 3 minutes with an electric mixer and helps the cake rise well.
- Add the eggs: Beat in the eggs one at a time. If the mixture looks like it’s starting to split, add a spoonful of the flour and carry on mixing.
- Fold in the dry ingredients: Add the self-raising flour and baking powder and fold gently until nearly combined. Stir in the lemon zest and milk to finish, keeping the batter smooth and spoonable.
- Bake: Spoon the batter into the tin and level the top. Bake for 30 to 40 minutes, until golden and springy, and a skewer inserted into the centre comes out clean.
- Make the drizzle: While the cake bakes, mix the lemon juice and granulated sugar in a small bowl. You want a sloshy syrup, not fully dissolved sugar.
- Drizzle while warm: Once baked, leave the cake in the tin. Prick the surface all over with a skewer, then spoon the lemon drizzle on slowly, letting it soak in between spoonfuls.
- Cool and finish: Cool in the tin for 10 minutes, then turn out onto a wire rack and peel off the parchment. For optional icing, wait until the cake is completely cool, then mix icing sugar with enough lemon juice to make a thick pourable glaze and spoon it over the top.
Tips
Why did my cake sink in the middle?
This usually comes from opening the oven door too early or underbaking. Keep the door shut for at least the first 25 minutes, and bake until the centre feels springy and a skewer comes out clean.
How do I stop the mixture from curdling?
Use room-temperature eggs and add them gradually. If it still looks split, beat in 1 tablespoon of the flour and the batter will come back together once the remaining flour is folded in.
How do I get a proper crunchy, crackly top?
Use granulated sugar (not caster) in the drizzle and spoon it over the warm cake. The sugar partly dissolves, then sets into that classic crisp lemon drizzle layer as it cools.
Can I make the lemon flavour stronger without making it bitter?
Stick to finely grated zest (yellow part only) and use fresh lemon juice. Avoid grating the white pith, which is where bitterness comes from.
Serving Suggestions
- Serve as-is with a cup of tea or coffee.
- Add a spoonful of lightly whipped cream or crème fraîche.
- Pair with fresh berries for a simple dessert plate.
- Warm a slice briefly and serve with vanilla ice cream.
Storage
Room temperature
Keep the cake in an airtight container for 3 to 4 days. The drizzle helps it stay moist, and the lemon flavour often tastes even better on day two.
Refrigerator
If your kitchen is warm, you can refrigerate it for up to 5 to 6 days. Let slices come back to room temperature before serving for the best texture.
Freezing
Freeze the un-iced cake (or individual slices) wrapped tightly in cling film and then foil for up to 2 to 3 months. Defrost at room temperature, still wrapped, so condensation forms on the wrapping and not the cake. Add icing after defrosting if using.
Nutrition
- Calories: 330 kcal
- Carbohydrates: 44g
- Protein: 4g
- Fat: 15g
- Saturated fat: 9g
- Sodium: 160mg
Disclaimer: Nutrition values are estimates and will vary based on ingredients, brands, and portion size.
FAQs
Can I bake this in a loaf tin instead of a round tin?
Yes. Use a lined 900g (2lb) loaf tin and bake at the same temperature for about 45–55 minutes. Start checking at 45 minutes and cover loosely with foil if the top is browning too quickly.
What size round cake tin is best for lemon drizzle cake?
A 20cm (8-inch) round tin works best for this quantity and gives a good height without drying out. If using a 23cm (9-inch) tin, expect a slightly thinner cake and begin checking for doneness a little earlier.
Can I use plain flour instead of self-raising flour?
Yes. Replace the self-raising flour with 175g plain flour and increase the baking powder to 2 tsp. The texture will still be light, though self-raising flour gives the most classic result.
Why is my lemon drizzle not soaking in?
The cake needs to be warm, and you need holes for the syrup to travel into. Prick all over with a skewer and spoon the drizzle on slowly, pausing between spoonfuls so it absorbs rather than running off.
Can I freeze lemon drizzle cake?
Yes. Freeze the cake well wrapped for up to 2–3 months. For best texture, freeze without icing and glaze after defrosting.
Lemon Drizzle Round Cake
Course: DessertCuisine: BritishDifficulty: Easy12
slices20
minutes35
minutes70
minutes330
kcal55
minutesA light, buttery lemon sponge baked in a round tin, then soaked with a crunchy lemon drizzle for that classic sweet-tart finish.
Ingredients
- Cake Batter
175g unsalted butter, softened (plus extra for greasing)
175g caster sugar
3 large eggs, room temperature
175g self-raising flour
1 tsp baking powder
Finely grated zest of 2 lemons
2 tbsp milk
- Lemon Drizzle Syrup
Juice of 2 lemons (about 80–100ml)
100g granulated sugar
- Optional Lemon Icing (for a glazed top)
120g icing sugar, sifted
1–2 tbsp lemon juice
Baking parchment (to line the tin base)
Directions
- Preheat the oven to 180°C (160°C fan). Grease and line the base of a 20cm (8-inch) round cake tin.
- Beat the butter and caster sugar until pale and fluffy. Beat in the eggs one at a time, adding a spoonful of flour if the mixture starts to curdle.
- Fold in the flour and baking powder, then stir in lemon zest and milk until the batter is smooth.
- Spoon into the tin, level the top, and bake for 30–40 minutes until golden and a skewer comes out clean.
- Mix lemon juice and granulated sugar for the drizzle. While the cake is warm, prick all over and spoon the drizzle over slowly.
- Cool in the tin for 10 minutes, then turn out onto a rack to cool completely. Add optional lemon icing once fully cool.
Notes
- Room-temperature eggs help the batter emulsify and rise evenly.
- Drizzle the syrup over the cake while it’s warm so it soaks in properly.
- Wrap well to keep the crumb soft; the flavour improves after a few hours.
