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Mary Berry Lemon Drizzle Cake in Loaf Tin

Mary Berry Lemon Drizzle Cake in Loaf Tin
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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.

Ingredients

  • 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

Instructions

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.

Notes

Find it online: https://maryberrycooks.co.uk/mary-berry-lemon-drizzle-cake-in-loaf-tin/