Mary Berry’s Lemon Drizzle Cake – this super-easy lemon Bundt cake is deliciously moist and tangy with a crunchy sparkly sugar crust. You are sure to LOVE this recipe, it simply comes out perfect every time!
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Question: Can you have too many Lemon Drizzle cake recipes?
Answer: No, never, lemon cakes are THE BEST!!
Seriously folks, Mary Berry’s Lemon Drizzle Cake is a stone-cold classic and however many times I bake it I never tire of it.
The best part is that this lemon cake is ridiculously easy to make. So quick in fact that your oven will barely have time to preheat!
All you have to do is beat all the ingredients together and bake. And the texture? It is SO GOOD! This cake has a soft, moist, buttery crumb and stays fresh for days thanks to the drizzle of lemon and sugar.
This creates a crunchy, shiny glaze that saturates the cake and keeps it moist. The beauty of this cake is that it needs no embellishments to make it special. Bake it in a beautiful bundt pan and you will wow everyone!
Lemon Drizzle cake can be frozen whole or in slices so you can always have a teatime cake treat to hand! Wrap well with plastic wrap and place in a suitable container. Thaw overnight in the fridge then serve.
Lemon Bundt Cake
You only need a handful of everyday baking ingredients to make this drizzle cake recipe. It really is foolproof and simple. I used a Blossom Bundt Pan this time as I love the beautiful intricate shape. You can use any type of standard capacity Bundt pan – 10 cups or 2.5 liters.
The key to successfully releasing a bundt cake from the pan is twofold
- Use a good quality cake pan. Nordic Ware make the most durable ones with a variety of pretty designs. Respect your bundt tins and hand wash them as the dishwasher can weaken the non-stick coating.
- Properly grease the pan either with cake release spray or by brushing with melted shortening and flour.
Grocery List
- Flour – Self Raising Flour or all-purpose / plain flour + baking powder
- Sugar – granulated or caster (superfine) sugar
- Softened unsalted butter or margarine
- Eggs – large
- Lemon juice and zest (my Meyer lemon tree had lots of fruit which I used)
How to make Self Rising flour
Self rising or self raising flour is commonly used in the UK. If you need to make your own then sift together 2 cups of all-purpose flour with 3 tsp baking powder and pinch of salt. This amount is just right for this recipe.
HOW TO MAKE MARY BERRY’S LEMON DRIZZLE CAKE
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Preheat the oven to 350°F / 175°C. Mist a 10-cup Bundt tin with cake release, making sure to get into all the nooks and crannies. Alternatively use a pastry brush to brush melted shortening over the pan and then lightly dust with flour. Shake out any excess flour.
Put all the cake ingredients in the order listed into a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment).
Beat together on low speed to start with then increase the speed once the ingredients have combined. Keep mixing, scraping the bottom and sides of the bowl, until you have a smooth batter.
Spoon the cake batter into the prepared Bundt tin and level. Lightly tap the pan on your worktop. Bake for 35-40 minutes, or until the cake is golden, well risen and springy to the touch. A toothpick inserted in the centre should come out clean.
Leave the cake in the pan for five minutes then carefully invert onto a wire rack. This should be easy if you have greased the cake pan properly.
Combine the sugar and lemon juice in a bowl and drizzle over the entire cake. Take your time doing this so the drizzle has a chance to soak into the warm cake.
Allow the cake to cool down – the drizzle will set into a crunch crystal glaze. Slice and share or keep for up to five days in a covered cake container at room temperature.
Useful Tools
- Blossom Bundt Pan or any good quality 10-cup Bunt pan
- Mircroplane zester
- Electric hand mixer or a stand mixer
- Digital scales – I use a scale for all my bakes
- Measuring spoons for the raising agents
- Cake release spray
YOU WILL ALSO LIKE
- Mary Berry’s Victoria Sponge
- Lemon Drizzle Traybake
- Mary Berry’s Banana Bread
- Round Lemon Drizzle Cake
- Easy Christmas Cake – Inspired by Mary Berry!
HAVE YOU MADE MARY BERRY LEMON DRIZZLE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram with @supergolden88 and the tag #supergoldenbakes and make my day!
Mary Berry’s Lemon Drizzle Cake
Ingredients
For the cake
- 1 cup (226g) softened unsalted butter or margarine (Stork)
- 2 lemons zest only
- 1 ½ cups (300g) sugar ideally caster /superfine sugar
- 2 cups (260g) self raising flour or see notes
- 4 eggs large
- 2 tbsp lemon juice
For the drizzle
- ½ cup (100g) granulated sugar , plus extra if needed
- 2 lemons juice only
Instructions
- Preheat the oven to 350°F / 175°C. Mist a 10 cup bundt tin with cake release, making sure to get into all the nooks and crannies. Alternatively use a pastry brush to brush melted shortening over the pan and then lightly dust with flour. Shake out any excess flour.
- Put all the cake ingredients in the order listed into a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment). Beat together on low speed to start with then increase the speed once the ingredients have combined. Keep mixing, scraping the bottom and sides of the bowl, until you have a smooth batter.
- Spoon the cake batter into the prepared bundt tin and level. Lightly tap the pan on your worktop. Bake for 40-45 minutes, or until the cake is golden, well risen and springy to the touch. A toothpick inserted in the centre should come out clean.
- Leave the cake in the pan for five minutes then carefully invert onto a wire rack.
- Combine the sugar and lemon juice in a bowl and drizzle over the entire cake. Take your time doing this so the drizzle has a chance to soak into the warm cake.
- Allow the cake to cool down – the drizzle will set into a crunch crystal glaze. Slice and share or keep up to five days in a covered cake container at room temperature.
Video
Notes
- Blossom Bundt Pan or any good quality 10-cup Bunt pan
- Mircroplane zester
- Electric hand mixer or a stand mixer
- Digital scales – I use a scale for all my bakes
- Measuring spoons for the raising agents
- Cake release spray
- I used a Blossom Bundt Pan this time as I love the beautiful intricate shape. You can use any type of standard capacity Bundt pan – 10 cups or 2.5 liters.
- Use softened unsalted butter or Stork (margarine). The butter should be soft enough for your finger to leave an imprint if prodded. You can use Stork straight out of the fridge.
- Remaining ingredients, namely the eggs, also need to be room temperature.
- Use a microplane to zest the lemons – I have specified the zest of two but you can add even more zest if you like!
- Make sure the self raising flour is fresh.
- Check the cake five minutes before the baking time indicated in the recipe. Some ovens run hot, others are not hot enough.
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