Mary Berry’s Lemon Drizzle Cake is by far the best moist lemon drizzle cake you will ever make. It’s a soft and fluffy cake with the tangiest of lemon syrups drizzled over the top while still barely warm. That means that the perfect sugary crust with a tangy lemon bite forms over these little cakes wrapping them in a tangy sweetness that you will not be able to resist!
I know. You’re thinking a couple of things right now. Firstly, you’re thinking that we’ve been a little heavy on the desserts in the last couple of weeks. What with recipes like s’mores brownies, nectarine blueberry coffee cake, and tiramisu cake, and now this, you could be right in thinking that I’m trying to convert you all into cake-a-holics. No, I’m not. But really… there’s been a lot of cake lately!
You may also be thinking “what’s so special about a lemon cake?” And “who’s Mary Berry?” Okay. Let me explain…
Why Mary Berry’s Lemon Drizzle Cake is the best lemon cake ever created
- It’s only 7 ingredients… that you already have in your fridge and pantry.
- This cake is made in one bowl and all the ingredients get added together and mixed.
- It’s the fluffiest, lightest and easiest lemon cake you will ever make.
- It freezes like a dream, so you can make it ahead and keep it for when you need it.
- That tangy-sweet-lemony-perfection, lemon drizzle cake icing may just become its own food group.
So, what possessed me to mess with Mary’s classic lemon drizzle? I bought mini bundt pans. Those two things may not seem like they have anything to do with one another, but I can assure you, they are completely related. Everyone loves a mini bundt cake and I wanted to dress these up a little to become entertaining worthy. But simple. Because if anything, I’m a simple girl who loves simple food.
Turning lemon drizzle cake into mini bundt cakes
This was easy. I simply filled my tins to roughly 2/3rd full and reduced my baking time. I really can’t sing the praises of this lemon cake recipe enough. It’s so forgiving that you can’t go wrong.
I made the batter, filled my tins, photographed it right before I put it in the oven and only then realized that I only added 3 eggs, not 4. Most cake recipes would have been ruined by this point. As the raising agents activate, they only have so long that they can hang around before they’ll bake into dense rock cakes.
I scooped the batter out of the tins, mixed in my extra eggs and baked, and hoped for the best. They turned out as light and fluffy as I could have hoped.
There’s a reason Mary Berry and her recipes are the stuff of legends in the UK. This recipe is bomb proof and so easy.
Dress it up by baking in some bundt tins and icing, or bake in a loaf tin and simply glaze.
Either way you bake it, we are feelin’ it!
THANKS SO MUCH FOR READING AND COOKING ALONG WITH ME! IF YOU MAKE THIS RECIPE OR HAVE A QUESTION, I’D LOVE IT IF YOU LEFT A COMMENT AND A RATING. YOU CAN ALSO FOLLOW ALONG ON PINTEREST, FACEBOOK AND INSTAGRAM TO SEE WHAT WE’RE EATING, PINNING AND A LITTLE BEHIND THE SCENES TOO!
Mary Berry’s Lemon Drizzle Cake
Mary Berry's Lemon Drizzle Cake is by far the best moist lemon drizzle cake you will ever make. It's a soft and fluffy cake with the tangiest of lemon syrups drizzled over the top while still barely warm. That means that the perfect sugary crust with a tangy lemon bite forms over these little cakes wrapping them in a tangy sweetness that you will not be able to resist!
- 1 cup butter softened
- 1 cup caster sugar
- 2 cups self-raising flour
- 2 teaspoons baking powder
- 4 eggs
- 4 tablespoons milk
- finely grated rind of 2 lemons
- 3/4 cup granulated caster sugar
- juice of 2 lemons
For the Icing
- 2 cups icing sugar
- 1/4- 1/3 cup lemon juice
- Grease a mini bundt pan tin and pre-heat the oven to 160°C/325°F/Gas 3.
- Measure all the ingredients for the cakes into a large bowl and beat well for about 2 minutes until well blended, an electric mixer is best for this but of course you can also beat by hand with a wooden spoon. Turn the mixture into the prepared tins, scraping the sides of the bowl with a plastic spatula to remove all of the mixture. Level the top gently with the back of the spatula.
- Bake in the middle of the pre-heated oven for about 12-18 minutes or until the cakes spring back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin.
- Allow the cakes to cool in the tin for a few minutes then turn them out onto a cooling rack with a baking tray underneath to catch and drizzle.