This Mary Berry Lemon Drizzle Cake in a loaf tin is a moist and zesty recipe, which is made with fresh lemons and a crunchy sugar topping. It’s a classic, foolproof recipe, ready in about 1 hour and 15 minutes.
Mary Berry Lemon Drizzle Cake Ingredients
For the Lemon Cake:
- 225g (8oz) softened butter or baking spread
- 225g (8oz) caster sugar
- 275g (10oz) self-raising flour
- 2 level tsp baking powder
- 4 large eggs
- 4 tbsp milk
- Finely grated rind of 2 large lemons
For the Crunchy Lemon Drizzle:
- 175g (6oz) granulated sugar
- Juice of 2 large lemons
How To Make Mary Berry Lemon Drizzle Cake in a Loaf Tin
- Prepare the Oven and Tin: Preheat the oven to 325°F (160°C / 150°C Fan). Grease a 2lb (900g) loaf tin and line it with a strip of parchment paper that overhangs the long sides to make it easy to lift the cake out later.
- Make the Cake Batter: Using Mary Berry’s all-in-one method, measure all the cake ingredients (butter, caster sugar, flour, baking powder, eggs, milk, and lemon rind) into a large mixing bowl.
- Mix the Batter: Beat everything together with an electric mixer for about 2 minutes, until the batter is smooth, pale, and well-combined.
- Bake the Loaf Cake: Pour the mixture into the prepared loaf tin and level the surface with a spatula. Bake in the center of the oven for 60 to 70 minutes. The cake is done when it is golden brown, has shrunk slightly from the sides of the tin, and a skewer inserted into the center comes out clean.
- Prepare the Drizzle: While the cake is baking, prepare the crunchy topping. In a small bowl, simply mix together the granulated sugar and the lemon juice.
- Drizzle the Cake: As soon as the cake comes out of the oven, and while it is still hot in the tin, poke holes all over the surface with a skewer. Pour the lemon and sugar mixture evenly over the top of the cake.
- Cool and Serve: Let the cake cool completely in the tin. The drizzle will soak in and form a delicious, crunchy crust. Once cool, use the parchment paper handles to lift the cake out of the tin. Slice and serve.
Recipe Tips
- How do I get the perfect crunchy topping? The secret is to pour the drizzle over the cake while it is still hot from the oven. This allows the lemon juice to soak into the sponge, leaving the granulated sugar on top to form a crisp, crunchy shell as it cools.
- Why did my loaf cake sink in the middle? Loaf cakes are denser and take longer to cook than layer cakes. Sinking is often caused by underbaking or opening the oven door too early. Make sure to bake it for the full time and test it with a skewer to ensure the center is fully cooked.
- How do I prevent the top from getting too dark? If you notice the top of the loaf is browning too quickly before the inside is cooked, you can loosely cover it with a piece of aluminum foil for the last 15-20 minutes of baking.
- Can I use a different size loaf tin? This recipe is best suited for a 2lb (900g) loaf tin. Using a smaller tin will require a longer baking time and may cause the batter to overflow, while a larger tin will result in a shorter, flatter loaf.
What To Serve With Lemon Drizzle Cake
This zesty and sweet loaf cake is a classic for a reason and is perfect on its own, especially with:
- A hot cup of Earl Grey or English Breakfast tea.
- A simple cup of black coffee.
How To Store Lemon Drizzle Cake
Store: The cake will keep beautifully in an airtight container at room temperature for up to 4 days. Do not store it in the refrigerator, as this can cause the sponge to become hard and dry.
Lemon Drizzle Cake Nutrition Facts
- Calories: ~450 kcal per slice
- Protein: 5g
- Fat: 22g
- Carbohydrates: 60g
- Sugar: 45g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. If you don’t have self-raising flour, use 275g of plain flour and increase the baking powder to 4.5 level teaspoons in total.
Caster sugar has finer crystals, which dissolve more easily into the cake batter for a smoother texture. Granulated sugar has larger crystals, which is why it’s perfect for the drizzle, as it provides that signature crunchy topping.
Yes, this cake freezes very well. Once completely cool, wrap the entire loaf (undrizzled is best, but drizzled also works) in a double layer of plastic wrap and then in foil. It can be frozen for up to 3 months. Thaw at room temperature.
Mary Berry Lemon Drizzle Cake in Loaf Tin Recipe
Description
A classic, moist, and intensely zesty lemon loaf cake made with Mary Berry’s simple all-in-one method, finished with a signature crunchy lemon sugar drizzle.
Ingredients
Instructions
- Preheat oven to 325°F (160°C). Grease and line a 2lb loaf tin.
- Combine all cake ingredients in a large bowl and beat with an electric mixer for 2 minutes until smooth.
- Pour the batter into the prepared loaf tin and level the top.
- Bake for 60-70 minutes, until a skewer inserted into the center comes out clean.
- While the cake is baking, mix the granulated sugar and lemon juice together for the drizzle.
- As soon as the cake is out of the oven, poke holes all over the top with a skewer and pour the drizzle over the hot cake.
- Let the cake cool completely in the tin before slicing.
Notes
- The all-in-one method makes the cake batter quick, easy, and foolproof.
- Pouring the drizzle over the hot cake is essential for the crunchy topping and moist sponge.
- If the cake is browning too quickly, cover it loosely with foil for the last part of baking.
- Store in an airtight container at room temperature for the best texture.
