Mary Berry’s Round Lemon Drizzle Cake Recipe [GUIDE]

Mary Berry’s Round Lemon Drizzle Cake is a delightful, refreshing twist on the classic British cake that blends the zestiness of lemons with a soft, buttery crumb. Famous for her precision and perfect baking skills, Mary Berry has crafted a lemon drizzle cake that stands out because of its moist, tender texture and vibrant citrus flavor. This cake features a simple yet elegant combination of a sponge cake base infused with the zing of lemon zest and juice, topped with a tangy, sweet lemon syrup that soaks into the cake, making every bite refreshingly sweet and slightly tart. It’s the kind of dessert that is both comforting and refreshing-a versatile treat that works perfectly as an afternoon tea cake, a birthday cake, or a light dessert after dinner.

Unlike some other lemon cakes that can be overly dense or too sweet, Mary Berry’s version strikes the ideal balance. The drizzle-made from freshly squeezed lemon juice and sugar-creates a glossy, syrupy finish that not only enhances the cake’s flavor but also gives it a slightly crispy top. It’s the perfect accompaniment to the soft crumb of the cake itself.

Berry’s method involves using the best of simple ingredients, focusing on technique and the quality of the flavors. By following her instructions, even beginner bakers can create a cake that looks and tastes like it came straight out of a professional bakery.

Mary Berry’s Round Lemon Drizzle Cake Recipe

Ingredients Needed

To make Mary Berry’s Round Lemon Drizzle Cake, you’ll need a selection of basic ingredients that, when combined, create a rich, flavorful cake. Here’s what you’ll need:

• Self-raising flour – This flour contains baking powder, which helps the cake rise to a soft, fluffy texture. Using self-raising flour eliminates the need to add extra leavening agents.
• Butter – Unsalted butter is ideal for baking as it gives the cake a rich, smooth texture. It also helps in giving the cake a lovely, buttery flavor.
• Caster sugar – This fine sugar dissolves quickly into the batter, giving the cake its sweetness without creating any grainy texture.
• Eggs – The eggs provide structure and moisture to the cake. You’ll need large eggs, preferably at room temperature, to ensure even mixing and consistent texture.
• Lemon zest – Fresh lemon zest is where the cake gets its signature tangy, fragrant citrus kick. The zest adds a bright, fragrant note that will infuse the cake with lemony goodness.
• Lemon juice – Freshly squeezed lemon juice is used in both the cake batter and the drizzle. The acidity of the lemon juice helps balance the sweetness of the sugar.
• Milk – Milk adds moisture to the batter, creating a smooth and pourable consistency for the cake. You can use full-fat milk for a richer flavor, but semi-skimmed works just as well.
• Granulated sugar – For the drizzle, granulated sugar gives that perfect sweet crunch to the syrup that soaks into the cake.

Equipment Needed

This recipe is simple and doesn’t require any specialized equipment. Here’s what you’ll need to prepare Mary Berry’s Round Lemon Drizzle Cake:

• A round cake tin – A 20cm (8-inch) round cake tin is the ideal size for this recipe. Make sure it’s lined with parchment paper or greased well to prevent sticking.
• Mixing bowls – At least two large bowls: one for mixing the batter and another for making the lemon drizzle syrup.
• Electric hand whisk or stand mixer – While you can mix everything by hand, an electric whisk or stand mixer makes the process quicker and ensures the batter is perfectly smooth and aerated.
• Measuring spoons and scales – Precision is key in baking, so accurate measurements will help you achieve the perfect result. A set of measuring spoons and digital scales are highly recommended.
• Grater or zester – To get the perfect zest from your lemon, you’ll need a zester or fine grater. This ensures you get the fresh, fragrant skin without the bitter pith.
• Juicer – A citrus juicer is useful to get the maximum amount of juice from your lemons without the seeds.

Instructions To Make Mary Berry’s Round Lemon Drizzle Cake

1. Preheat the oven: Start by preheating your oven to 180°C (350°F) or 160°C (320°F) for fan ovens. This ensures that the oven reaches the correct temperature for baking your cake.
2. Prepare your cake tin: Grease a 20cm round cake tin and line the bottom with baking parchment to prevent the cake from sticking.
3. Mix the batter: In a large mixing bowl, cream together the butter and caster sugar until the mixture is light and fluffy. You can do this with an electric mixer or by hand using a wooden spoon. The more air you incorporate, the lighter your cake will be.
4. Add the eggs and lemon zest: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the lemon zest.
5. Combine dry ingredients: Sift the self-raising flour into the bowl, then gently fold it into the wet ingredients. If the mixture feels too thick, add a splash of milk to loosen it. You want the batter to have a smooth, slightly dropping consistency.
6. Bake the cake: Pour the batter into your prepared tin and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes or until a skewer inserted into the center of the cake comes out clean.
7. Prepare the lemon drizzle syrup: While the cake is baking, make the drizzle. In a small saucepan, gently heat the lemon juice and granulated sugar until the sugar has dissolved completely. Once the sugar has dissolved, set it aside.
8. Drizzle the syrup: When the cake is out of the oven, immediately prick it all over with a skewer or fork. Pour the lemon drizzle syrup over the warm cake. The syrup will soak into the cake, giving it that delightful tangy sweetness.
9. Cool and serve: Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely. Once cool, you can serve it as is or dust it with a little extra caster sugar for a bit of sparkle.

Tips And Tricks

• Room temperature ingredients: Make sure your butter, eggs, and milk are all at room temperature before you begin. This helps the ingredients blend more easily, creating a smooth batter and avoiding curdling.
• Zest properly: When zesting the lemons, avoid the white pith underneath the skin, as it can be bitter. Only zest the yellow part of the peel for a clean, fresh lemon flavor.
• Don’t skip the drizzle: The drizzle is what gives the cake its signature moisture and flavor, so don’t skip this step! Pour the syrup on while the cake is still warm, allowing it to soak in for maximum flavor.
• Make it a step ahead: This cake can be made a day ahead and stored in an airtight container. In fact, it often tastes even better the next day once the flavors have had time to meld.
• Add a twist: While the classic lemon drizzle is unbeatable, you could experiment by adding poppy seeds to the batter for a little crunch, or a small handful of blueberries for a burst of fruitiness.

Mary Berry’s Round Lemon Drizzle Cake is a timeless classic that offers a burst of sunshine in every bite. The combination of zesty lemon and the sweetness of the drizzle creates a cake that is both indulgent and refreshing. With its simple ingredients and straightforward process, this cake is perfect for bakers of all levels. Whether you’re hosting a tea party, celebrating a special occasion, or simply treating yourself to a slice of something delicious, this cake ticks all the boxes. It’s the epitome of classic British baking, and it’s sure to become a favorite in your repertoire! So, grab your ingredients, preheat your oven, and get ready to enjoy a slice of citrusy heaven.

Easy Recipe Variations For Mary Berry’s Round Lemon Drizzle Cake

Mary Berry’s Round Lemon Drizzle Cake is a timeless British classic, renowned for its zingy, sweet and tangy flavor. The base is light and airy, with a vibrant lemony taste, while the sugary drizzle adds the perfect balance of sweetness and tartness. Though the original recipe is beloved, there are several ways to give this cake a unique twist. Here are some easy recipe variations to consider:

1. Blueberry And Lemon Drizzle Cake

   One popular variation is to add fresh blueberries to the cake batter, which provide an additional burst of juiciness and sweetness. The subtle tartness of the blueberries complements the sharp lemon flavor beautifully. Simply fold in a cup of fresh or frozen blueberries before baking, ensuring they are evenly distributed in the batter. This variation works well as a summer treat or for brunch gatherings.

2. Ginger And Lemon Drizzle Cake

   If you’re a fan of warm, spiced flavors, adding ground ginger to your lemon drizzle cake is a fantastic option. A teaspoon of ground ginger in the batter introduces a soft, aromatic spice that pairs wonderfully with the lemon’s freshness. For an extra kick, you can drizzle a ginger syrup over the cake after baking to intensify the flavor profile. This variation is especially comforting during the colder months when a little warmth is appreciated.

3. Poppy Seed Lemon Drizzle Cake

   Poppy seeds are a subtle addition, but they lend a beautiful crunch and texture to the cake. When mixed into the batter, they add an interesting contrast to the smooth crumb of the cake, without overpowering the lemon flavor. You could also sprinkle a few extra seeds on top of the glaze to create a decorative and visually appealing look.

4. Lemon And Almond Drizzle Cake

   For a slightly richer variation, try incorporating ground almonds into the cake batter. The almonds add a subtle nutty flavor, making the cake more decadent. The almondy notes work harmoniously with the citrusy lemon and elevate the texture of the cake, giving it a slightly denser, yet still light, quality. You could also garnish the top with slivered almonds for a crunchy topping, which adds both flavor and visual appeal.

5. Lemon And Coconut Drizzle Cake

   Coconut and lemon are a match made in heaven, so adding desiccated coconut to the cake batter is a great way to bring in a tropical element. The coconut adds moisture and a slight chewiness, creating a soft, indulgent texture that balances the zesty tang of the lemon drizzle. For an extra coconut boost, consider topping the cake with toasted coconut flakes after drizzling the icing, adding both flavor and a touch of crunch.

6. Vegan Lemon Drizzle Cake

   For those looking for a vegan alternative, it’s easy to adapt Mary Berry’s recipe. Substitute the eggs with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and swap the butter with dairy-free margarine or vegetable oil. For the drizzle, replace the butter with a plant-based option and use a powdered sugar glaze. The result will still be light, fluffy, and bursting with citrus flavor, making it an excellent dessert for all to enjoy, regardless of dietary preferences.

Storing Leftovers

After enjoying a slice or two (or more!) of Mary Berry’s Round Lemon Drizzle Cake, you may be left with some delicious leftovers. To ensure the cake stays fresh and moist for as long as possible, proper storage is essential.

1. Room Temperature Storage

   If you’re planning to eat the leftover cake within 2 to 3 days, it’s best to store it at room temperature. Place the cake in an airtight container or cover it tightly with cling film to prevent it from drying out. The lemon drizzle topping may start to soften a little over time, but the cake will still retain its flavor and moisture.

2. Refrigerator Storage

   If you want to extend the freshness, store your leftover cake in the fridge. Just make sure it’s covered well in an airtight container to prevent it from absorbing any fridge odors. When kept in the fridge, the cake should remain good for up to a week. If you prefer your cake to be at room temperature when serving, simply let it sit out for 30 minutes to an hour before eating to bring back that soft, just-baked texture.

3. Freezing Leftovers

   For longer storage, freezing Mary Berry’s Round Lemon Drizzle Cake is an excellent option. Slice the cake into individual pieces, then wrap each slice tightly in plastic wrap or aluminum foil. For added protection, place the wrapped slices in a freezer-safe bag or container. The cake will stay fresh in the freezer for up to 3 months. When you’re ready to enjoy it again, let the cake thaw at room temperature for a few hours. The texture might slightly change upon thawing, but it will still taste just as delicious!

What To Eat With Mary Berry’s Round Lemon Drizzle Cake?

While Mary Berry’s Round Lemon Drizzle Cake is delicious on its own, pairing it with the right accompaniments can elevate the experience and make for an even more indulgent treat. Here are some ideas for what to eat with your lemon drizzle cake:

1. Clotted Cream

   A dollop of clotted cream, which is rich and velvety, pairs beautifully with the citrusy zing of the lemon drizzle cake. The creaminess cuts through the sweetness and balances the tangy glaze, adding a luxurious mouthfeel. It’s a perfect choice if you’re aiming for a traditional afternoon tea vibe.

2. Fresh Berries

   Fresh berries such as raspberries, strawberries, or blackberries make a refreshing and tangy complement to the cake. The tartness of the berries contrasts nicely with the cake’s sweetness, creating a harmonious balance of flavors. You can either serve them on the side or scatter them atop the cake for a pop of color and extra flavor.

3. Yogurt Or Whipped Cream

   If you’re looking for a lighter option, serve the cake with a side of thick Greek yogurt or freshly whipped cream. The creaminess and mild tang of the yogurt provide a cool contrast to the zesty cake, while the whipped cream offers a delicate sweetness that enhances the lemon flavor without overwhelming it.

4. Lemon Sorbet

   For a refreshing and slightly tart pairing, serve your lemon drizzle cake with a scoop of lemon sorbet. The icy texture of the sorbet will cleanse the palate, and the citrusy notes in the sorbet echo the lemony taste in the cake, making it a delightful pairing.

5. Tea Or Coffee

   A warm beverage is a must when serving Mary Berry’s Round Lemon Drizzle Cake. The cake’s lightness and zesty profile make it perfect for pairing with a pot of English breakfast tea, Earl Grey, or even a fresh cup of coffee. The subtle bitterness of the coffee can balance out the cake’s sweetness, while the tea brings out the aromatic citrus notes.

Conclusion

Mary Berry’s Round Lemon Drizzle Cake is the epitome of simple elegance. With its perfect balance of light texture, tangy lemon, and sweet drizzle, it’s a crowd-pleaser that works for any occasion-from a casual afternoon tea to a celebratory gathering. The beauty of this cake lies not only in its flawless original recipe but also in the versatility to experiment with various flavor additions such as berries, spices, or nuts. Whether you enjoy it with a dollop of clotted cream, a scoop of sorbet, or a fresh cup of tea, each bite is an experience to savor. And if you have leftovers, they’re easy to store for future enjoyment. With so many ways to enjoy Mary Berry’s Round Lemon Drizzle Cake, it will surely remain a go-to dessert for years to come.

FAQs

What Makes Mary Berry’s Round Lemon Drizzle Cake Different From Other Lemon Drizzle Cakes?

Mary Berry’s round lemon drizzle cake stands out due to its moist, fluffy texture, thanks to the careful balance of ingredients. She uses a combination of butter, caster sugar, and eggs to create a rich base, with lemon zest and juice adding a fresh, zesty flavor. The cake’s defining characteristic is the drizzle topping, made from freshly squeezed lemon juice and sugar, which gives it a tangy-sweet finish that perfectly complements the cake’s soft crumb.

Can I Use Self-raising Flour Instead Of Plain Flour In Mary Berry’s Round Lemon Drizzle Cake Recipe?

Yes, you can use self-raising flour instead of plain flour, but you will need to adjust the amount of baking powder. Mary Berry’s recipe calls for plain flour and baking powder, so if you’re substituting self-raising flour, omit the baking powder to avoid the cake becoming too risen. Self-raising flour already contains the necessary leavening agents.

How Can I Ensure The Lemon Drizzle Topping Stays Glossy And Doesn’t Soak Into The Cake?

To achieve a glossy, firm lemon drizzle topping that doesn’t soak into the cake, make sure to pour the lemon-sugar mixture over the cake while it’s still warm, but not hot. This helps the sugar dissolve evenly and creates a shiny finish. Let the cake cool completely before cutting it to allow the drizzle to set and form a slight crust, ensuring it doesn’t seep into the sponge.