Mary Berry Lemon Drizzle Cake in Loaf Tin

Mary Berry Lemon Drizzle Cake in a loaf tin is a timeless classic—bright, fluffy, and soaked in a zingy lemon syrup that melts into every crumb. This loaf is beautifully soft with a thin sugary crust that forms naturally as the syrup cools. It’s the perfect bake when you want something quick, fresh, and crowd-pleasing. Whether you’re preparing it for afternoon tea, picnics, or a comforting weekend treat, this cake delivers a perfect balance of sweetness and tang in every slice.

What Is Mary Berry Lemon Drizzle Cake in a Loaf Tin?

Mary Berry Lemon Drizzle Cake is a simple loaf cake made with butter, sugar, eggs, flour, and lemon zest. Once baked, it’s soaked with a warm lemon-sugar syrup that gives the cake its signature moist texture and bright lemon flavour.

Other Popular Mary Berry Recipes

• Mary Berry Manor House Cake
• Mary Berry Strawberry Muffins
• Mary Berry Orange Polenta Cake
• Mary Berry Apricot Cake

Why This Recipe Is Worth Trying

• Bright citrus flavour – Fresh lemon zest and syrup give intense yet refreshing taste.
• Reliably moist crumb – The drizzle ensures every slice stays soft.
• Quick and easy method – Perfect for beginners or busy bakers.
• Ideal for loaf tins – Bakes evenly and slices beautifully.
• Great for gatherings – A classic that appeals to everyone.

Essential Ingredients to Make Mary Berry Lemon Drizzle Cake in a Loaf Tin

• 175g unsalted butter, softened
• 175g caster sugar
• 3 large eggs
• 175g self-raising flour
• 1 teaspoon baking powder
• Zest of 2 lemons
• 2 tablespoons milk

For the Lemon Drizzle

• Juice of 2 lemons
• 100g caster sugar

Handy Kitchen Tools for Best Results

• 2lb loaf tin – Ensures perfect height and structure.
• Electric hand mixer – Helps cream the butter and sugar until fluffy.
• Mixing bowl – For combining wet and dry ingredients smoothly.
• Fine grater/zester – To maximise flavour from the lemons.
• Skewer or toothpick – Needed to poke holes for absorbing the drizzle.

Step-by-Step Guide to Making Mary Berry Lemon Drizzle Cake

Step 1 — Prepare the loaf tin

Line the tin with baking parchment and grease lightly. Preheat the oven to 170°C (150°C fan).

Step 2 — Cream butter and sugar

Beat the softened butter and sugar together until very pale and fluffy. This helps the cake rise well and creates a light crumb.

Step 3 — Add the eggs

Add the eggs one at a time, beating well between additions. If the mixture curdles, add a spoonful of flour.

Step 4 — Fold in dry ingredients

Add the flour, baking powder, and lemon zest. Fold gently to incorporate without knocking out air.

Step 5 — Add milk

Stir in the milk to loosen the batter slightly. The mixture should drop easily from the spoon.

Step 6 — Fill the tin

Pour the batter into the prepared loaf tin, smoothing the top.

Step 7 — Bake

Bake for 45–55 minutes, or until the loaf is golden and a skewer inserted into the centre comes out clean.

Step 8 — Make the drizzle

Mix lemon juice and caster sugar in a bowl until combined but still slightly grainy.

Step 9 — Soak the cake

While the cake is still hot, prick it all over with a skewer and spoon the drizzle slowly over the top. Let it soak in completely.

Step 10 — Cool and serve

Allow the cake to cool fully in the tin before slicing, so it holds its shape.

What I Got Wrong (And How I Fixed It)

• Cake too dense – Creaming the butter and sugar longer fixed the texture.
• Drizzle not soaking in – Making deeper skewer holes helped absorption.
• Top cracking too much – Lowering the temperature created a smoother finish.
• Cake browning too fast – Covering with foil halfway prevented over-browning.

Healthier Version of Mary Berry Lemon Drizzle Cake

• Replace half the butter with Greek yoghurt for a lighter texture.
• Reduce sugar by 20% without losing flavour.
• Use wholemeal self-raising flour for extra fibre.
• Swap caster sugar in drizzle for honey or maple syrup.
• Serve smaller slices with fresh fruit.

Ingredient Substitutions for Mary Berry Lemon Drizzle Cake

• Use lime or orange zest for a citrus twist.
• Replace self-raising flour with plain flour + baking powder.
• Swap sugar with light brown sugar for caramel notes.
• Add almond extract for a subtle nutty flavour.
• Mix in poppy seeds for texture and visual appeal.

Pairing Ideas: What to Serve With Mary Berry Lemon Drizzle Cake

• Hot cup of tea – Classic pairing for a cosy treat.
• Vanilla ice cream – Turns it into a simple dessert.
• Greek yoghurt – Adds creaminess without heaviness.
• Fresh berries – Complements the citrus flavour.
• Lemon curd – Intensifies the lemon theme.

Expert Tips to Make Perfect Lemon Drizzle Cake

• Use fresh lemons for the best aroma and flavour.
• Do not overmix once the flour is added.
• Check oven temperature to avoid overbaking.
• Pour drizzle while the cake is hot for deep absorption.
• Let the cake cool fully for clean slices.
• Use room-temperature ingredients for smooth mixing.
• Weigh ingredients for consistent results.

Creative Ways to Customize Mary Berry Lemon Drizzle Cake

• Add blueberries to turn it into a lemon-blueberry loaf.
• Top with flaked almonds for crunch.
• Make a lemon glaze icing instead of a drizzle.
• Add white chocolate chunks for a richer loaf.
• Create a double-lemon version by adding extra zest.

Storing Mary Berry Lemon Drizzle Cake the Right Way

• Keep at room temperature for 3–4 days.
• Store in an airtight container to retain moisture.
• Freeze whole or sliced for up to 2 months.
• Thaw at room temperature for the best texture.

How to Reheat Mary Berry Lemon Drizzle Cake (If Needed)

• Warm in the microwave for 10–12 seconds.
• Refresh in the oven at 150°C for 5 minutes.
• Serve warm with yoghurt or cream if desired.

Nutritional Breakdown (per serving)

• Calories: ~285
• Carbohydrates: 36g
• Fat: 14g
• Protein: 4g
• Sugar: 24g
• Fibre: 1g

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FAQs

How do I stop my lemon drizzle cake from sinking in the middle?

A lemon drizzle cake sinks when the batter is overmixed or the oven temperature is too low. Fold the flour gently and make sure your oven is fully preheated before baking. Using fresh self-raising flour also helps maintain structure.

Why is my lemon drizzle cake not absorbing the syrup properly?

The drizzle absorbs best when the cake is still hot. Prick deep holes across the surface with a skewer immediately after removing it from the oven, then pour the syrup slowly to allow full absorption.

How do I keep my lemon drizzle loaf moist?

Avoid overbaking and remove the cake from the oven as soon as a skewer comes out clean. The lemon syrup also helps seal moisture—make sure you use the full amount to keep the crumb soft.

Can I use plain flour instead of self-raising flour?

Yes. Replace self-raising flour with plain flour plus 1½ teaspoons of baking powder. This gives the cake the lift it needs without affecting flavour.

Wrapping It Up

Mary Berry Lemon Drizzle Cake in a loaf tin is a bright, moist, and wonderfully simple bake that never disappoints. Its soft crumb, fresh lemon flavour, and glossy drizzle make it a reliable favourite for any occasion.