Mary Berry Round Lemon Drizzle Cake Recipe [Tips & Tricks]

If you’re looking for a cake that strikes the perfect balance between sweet and tangy, Mary Berry’s round lemon drizzle cake is an absolute must-try!

With its light, fluffy texture and the zesty punch of fresh lemon, this cake is perfect for any occasion – from afternoon tea to family gatherings. Mary Berry’s easy-to-follow recipe guarantees a moist and flavorful treat, and the irresistible drizzle on top adds the perfect finishing touch. Whether you’re an experienced baker or just starting out, this cake is sure to impress your taste buds and those around you!

Mary Berry Round Lemon Drizzle Cake Recipe

Ingredients Needed

To make Mary Berry’s classic Round Lemon Drizzle Cake, you will need to gather a variety of basic yet essential ingredients that come together to create this refreshingly zesty, soft, and irresistible cake. Here’s a breakdown of everything you’ll need:

• Butter (unsalted): 225g – Unsalted butter is crucial in providing a rich and creamy texture to the cake, ensuring it is light and moist. You’ll want to use room temperature butter so it can be easily creamed with the sugar.

• Caster Sugar: 225g – This fine sugar dissolves more quickly than regular granulated sugar, helping create a smooth batter. It also ensures that the cake rises evenly and contributes to its sweet flavor.

• Self-raising Flour: 225g – Self-raising flour already contains baking powder, making it a convenient option to give the cake the perfect amount of rise without needing additional leavening agents. It helps the cake maintain its soft, airy texture.

• Eggs: 4 large – Eggs provide structure, moisture, and richness to the cake. They also help bind the ingredients together while contributing to the light and fluffy crumb texture.

• Lemon Zest: Zest of 2 lemons – The zest adds a vibrant citrusy flavor, infusing the cake with a fresh, fragrant tang. Be sure to finely grate the zest to avoid large, chewy pieces in the batter.

• Lemon Juice: Freshly squeezed juice from 2 lemons – Fresh lemon juice not only intensifies the flavor but also adds a slight acidity that balances the sweetness of the cake. It is also used in the glaze for that zesty finish.

• Milk: 2 tablespoons – A small amount of milk helps to loosen the batter, ensuring it reaches the perfect consistency and allows the cake to bake evenly.

• Granulated Sugar: 100g – Granulated sugar is used to make the signature lemon drizzle topping. When combined with lemon juice, it creates a delicious, tangy, and crunchy glaze that soaks into the warm cake, making it even more indulgent.

This combination of ingredients forms the heart of Mary Berry’s Round Lemon Drizzle Cake, striking the perfect balance between sweetness and acidity with a delightfully moist and tender crumb.

Equipment Needed

For making this cake, you’ll need a few essential kitchen tools to make the process smooth and efficient. Here’s what you’ll need:

• 9-inch Round Cake Tin: A round, 9-inch cake tin is perfect for this recipe, allowing the cake to bake evenly and rise beautifully. It’s important to grease the tin thoroughly or line it with parchment paper to prevent sticking.

• Electric Mixer or Hand Whisk: An electric mixer is ideal for creaming the butter and sugar together, saving time and ensuring a smooth, airy mixture. If you don’t have an electric mixer, a hand whisk can still get the job done, but it will require more effort.

• Mixing Bowls: You’ll need at least two mixing bowls-one for combining the dry ingredients and one for the wet ingredients. A third, larger bowl will be used for combining everything together.

• Zester or Grater: A zester or fine grater is essential for extracting the fresh lemon zest. Make sure to zest the lemons carefully, avoiding the bitter white pith.

• Spoon or Spatula: A spoon or spatula is perfect for scraping down the sides of the bowl and folding in ingredients when necessary, ensuring that everything is well combined.

• Cooling Rack: After baking, allow the cake to cool on a wire rack to prevent it from becoming soggy and to maintain its texture. This ensures that the cake cools evenly.

• Juicer: A juicer or reamer is helpful for extracting the juice from the lemons with minimal effort, ensuring you have enough fresh juice for both the batter and the drizzle topping.

• Pastry Brush (Optional): If you want to be extra precise with the drizzle, a pastry brush is great for evenly spreading the lemon syrup over the top of the warm cake.

Having all the necessary equipment at hand will make the process more seamless and enjoyable, ensuring that your lemon drizzle cake turns out perfectly every time.

How To Make Mary Berry’s Round Lemon Drizzle Cake

Making Mary Berry’s Round Lemon Drizzle Cake is a straightforward and rewarding process. Follow these steps to create a zesty, moist cake with a tangy lemon glaze that will delight your taste buds:

1. Prepare Your Oven and Cake Tin

   Preheat your oven to 180°C (160°C fan) or 350°F. Grease your 9-inch round cake tin with butter or oil and line the bottom with parchment paper to ensure the cake doesn’t stick.

2. Cream Butter and Sugar

   In a large mixing bowl, use an electric mixer or hand whisk to cream the unsalted butter and caster sugar together until the mixture is light, pale, and fluffy. This process usually takes about 3-5 minutes, depending on the speed and power of your mixer.

3. Add Eggs and Lemon Zest

   Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Beat in the lemon zest for an extra burst of citrusy aroma. You may want to scrape down the sides of the bowl to make sure everything is well combined.

4. Sift in Flour

   Sift the self-raising flour into the mixture to avoid lumps and ensure a smooth batter. Gently fold the flour into the butter mixture using a spatula or wooden spoon, being careful not to deflate the air you’ve just incorporated. Add the milk at this stage to loosen the mixture if needed.

5. Bake the Cake

   Transfer the batter to your prepared cake tin and smooth the top with the back of a spoon or spatula. Place the cake tin in the preheated oven and bake for 25-30 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean. Keep an eye on the cake, as oven temperatures can vary.

6. Make the Lemon Drizzle Topping

   While the cake is baking, prepare the lemon drizzle. In a small bowl, mix the granulated sugar with the freshly squeezed lemon juice until the sugar has dissolved into a syrupy consistency.

7. Drizzle Over the Cake

   Once the cake has finished baking, remove it from the oven and let it cool in the tin for about 10 minutes. Use a skewer to poke holes all over the top of the cake. While the cake is still warm, pour the lemon syrup over the cake, allowing it to soak into the holes and form a sticky, zesty glaze.

8. Cool and Serve

   Allow the cake to cool completely on a wire rack before slicing and serving. The cake will have absorbed the lemon drizzle, giving it a moist and flavorful finish.

Expert Tips

To elevate your baking experience and ensure your cake turns out perfectly, consider these expert tips:

• Room Temperature Ingredients: Always use room temperature butter and eggs. Cold butter can be difficult to cream properly, resulting in a dense cake. Similarly, cold eggs can cause the batter to curdle, affecting the texture.

• Don’t Overmix: When adding the dry ingredients to the wet mixture, avoid overmixing. Overmixing can lead to a dense, tough texture. Gently fold the flour into the mixture just until combined.

• Check for Doneness: Every oven is different, so start checking your cake around the 25-minute mark. The cake is done when it is golden brown on top, has risen well, and a skewer inserted comes out clean.

• Lemon Zest vs. Lemon Juice: Be careful when zesting the lemons. The zest should be finely grated to avoid large chunks, which can make the cake bitter. Fresh lemon juice is key for the drizzle as it gives a vibrant, tangy flavor.

• Make It a Day Ahead: This cake often tastes even better the next day as the lemon drizzle continues to soak into the sponge, making it even more moist and flavorful.

Mary Berry’s Round Lemon Drizzle Cake is a timeless classic that combines the perfect balance of sweetness and tang. With its moist sponge, aromatic lemon zest, and zesty syrup topping, this cake is an ideal treat for any occasion, whether it’s a casual afternoon tea or a celebratory gathering.

By following these easy steps, using the right ingredients and equipment, and incorporating a few expert tips, you can create a cake that will impress both family and friends. The combination of simplicity and deliciousness makes this lemon drizzle cake a true winner every time.

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

Mary Berry’s round lemon drizzle cake is a delightful classic that strikes the perfect balance between tart and sweet. While the original recipe is absolutely divine, there are several simple variations you can try to elevate the cake and customize it to your taste. Here are some creative twists you can experiment with:

1. Lemon And Blueberry Drizzle Cake

For a burst of fruity flavor, adding fresh or frozen blueberries is an excellent choice. Blueberries complement the citrusy lemon with their juicy sweetness, and when baked into the cake, they create pockets of fruitiness that enhance every bite.

Simply fold in a handful of blueberries into the cake batter just before pouring it into the pan. You can also sprinkle a few on top just before serving for a decorative touch.

2. Lemon And Poppy Seed Cake

If you enjoy a slightly nutty flavor with your cake, lemon and poppy seeds are a perfect combination. The crunchy, subtly sweet poppy seeds offer texture that pairs beautifully with the smooth crumb of the cake.

Add about a tablespoon or two of poppy seeds to the batter, and feel free to increase the lemon zest for an even more vibrant citrus flavor. A light dusting of extra poppy seeds on the glaze can also make the cake look even more elegant.

3. Lemon And Almond Cake

For a richer flavor, swap a portion of the flour with ground almonds. Almonds bring a moist, dense texture that still allows the lemony freshness to shine through.

You can use about 75g of ground almonds in place of the same amount of flour for a moist, slightly nuttier version. A sprinkle of slivered almonds on top, before glazing, gives it an extra touch of sophistication and crunch.

4. Lemon And Ginger Cake

For those who enjoy a warm, zesty twist, adding ground ginger or fresh grated ginger to the mix can provide a spicy depth to the cake. The ginger works beautifully with the lemon to create a warm, fragrant contrast.

Add about 1-2 teaspoons of ground ginger to the batter, or use 1 tablespoon of finely grated fresh ginger for a more pronounced flavor. This variation gives the traditional lemon drizzle a unique kick, perfect for cooler months.

5. Lemon And Coconut Cake

Coconut and lemon create a tropical flavor profile that transports you to warmer climates. To create this variation, add desiccated coconut to the batter for added texture and flavor.

You can mix in about 50g of coconut or increase it to 100g for a more prominent taste. To enhance the coconut flavor even further, sprinkle shredded coconut on top of the glaze before serving for an added tropical touch.

6. Lemon And Lavender Cake

For a more floral note, lavender pairs wonderfully with lemon, creating a refined and slightly fragrant twist. To incorporate lavender, use a culinary-grade lavender and infuse it into your cake batter.

A teaspoon of dried lavender, finely chopped, added to the batter along with lemon zest will give a delicate fragrance. You can even use lavender syrup in the drizzle for a more potent lavender infusion.

These variations not only enhance the flavor but also add an extra layer of sophistication to Mary Berry’s already beloved recipe, making it versatile enough to suit different occasions and tastes.

Best Practices To Store Leftovers

Properly storing leftover Mary Berry’s round lemon drizzle cake ensures that the cake stays fresh and moist for several days. Whether you’ve baked the cake in advance or have some slices remaining after a meal, there are a few key practices to follow to preserve its quality.

1. Room Temperature Storage

If you plan on eating the leftover cake within a few days, room temperature storage is often sufficient. The lemon drizzle cake can be wrapped in parchment paper or placed in an airtight container.

It’s important to ensure the cake has cooled completely before storing it, as moisture trapped in the container can make the cake soggy. If you’re storing it on a plate, consider covering the cake with a layer of plastic wrap.

2. Refrigeration For Longer Shelf Life

If you know the cake will last more than a couple of days, it’s best to refrigerate it to keep it fresh. Wrap the cake in cling film or place it in an airtight container, and then refrigerate.

The cake may lose a bit of its original fluffiness when stored in the fridge, but it will stay moist, and the lemony flavor will remain intact. Remember to let the cake come back to room temperature before serving, as it will taste fresher and have a better texture when it is slightly warmed.

3. Freezing Leftovers

If you have large quantities of leftover cake or want to prepare in advance, freezing the lemon drizzle cake is a great option. To freeze the cake, slice it into portions and wrap each piece tightly in plastic wrap.

Then, place the wrapped slices in a freezer bag or an airtight container to avoid freezer burn. Frozen lemon drizzle cake can last for up to 3 months. To defrost, simply leave the slices at room temperature for a few hours or reheat them in the microwave for a few seconds.

4. Drizzle Storage

If there is any leftover lemon drizzle, you can store it in an airtight container in the fridge for up to a week. However, the drizzle may become a little thicker after refrigerating, so you might need to warm it slightly before serving again.

By following these best practices, you can extend the life of your cake while maintaining its delicious texture and flavor.

What Goes Well With Round Lemon Drizzle Cake

While Mary Berry’s round lemon drizzle cake is perfect on its own, there are several complementary accompaniments that can take your dessert experience to the next level. These pairings balance the cake’s tart and sweet flavors, making it even more enjoyable for all tastes.

1. Fresh Berries

A selection of fresh berries such as raspberries, strawberries, or blackberries makes an excellent pairing with lemon drizzle cake. The juicy, tart berries offer a refreshing contrast to the sweetness of the cake.

You can serve the cake with a handful of mixed berries on the side or pile them on top for a colorful and vibrant touch. If you want to go the extra mile, lightly macerate the berries with sugar for a few minutes before serving to release their juices and enhance the flavor.

2. Whipped Cream Or Crème Fraîche

A dollop of freshly whipped cream or a spoonful of tangy crème fraîche creates a rich, creamy contrast to the citrusy zing of the cake. The lightness of whipped cream balances the dense texture of the cake, while crème fraîche adds a slight tanginess that complements the lemon. For an indulgent treat, you can also add a touch of vanilla or lemon zest to the whipped cream for an extra layer of flavor.

3. Tea Or Coffee

The classic pairing of a slice of lemon drizzle cake with a hot beverage is hard to beat. A refreshing cup of Earl Grey tea, with its subtle hints of bergamot, pairs wonderfully with the citrusy notes of the cake.

Alternatively, if you prefer coffee, a smooth espresso or cappuccino complements the cake’s sweetness and cuts through the richness. A chilled glass of lemonade or iced tea can also be a refreshing option, especially for warmer weather.

4. Lemon Sorbet Or Ice Cream

For a cooler, refreshing treat, a scoop of lemon sorbet or lemon-flavored ice cream is an excellent match for lemon drizzle cake. The tangy sorbet or creamy ice cream enhances the cake’s lemon flavor while adding a cold, smooth texture that contrasts beautifully with the cake’s density. A small scoop on the side, or even a topping of lemon zest on the sorbet, would elevate the dessert to a refreshing summer indulgence.

5. A Light Fruit Salad

A light fruit salad, particularly one made from citrus fruits or tropical fruits like pineapple and mango, can complement the cake’s lemon flavor. The bright and fresh elements of the fruit salad create a well-rounded pairing, adding a natural sweetness and juiciness that balances the cake. Drizzle a touch of honey or fresh lime juice over the fruits for a simple but effective addition.

Conclusion

Mary Berry’s round lemon drizzle cake is a timeless classic, and with a few easy variations, you can make it your own by adding fruity, floral, or nutty twists to the traditional recipe. Whether you go for lemon and blueberry, coconut, or ginger, there’s always a new flavor to explore.

When it comes to leftovers, proper storage ensures the cake stays fresh, and you can enjoy it over several days-whether at room temperature, refrigerated, or even frozen. To further enhance your dessert experience, pairing it with fresh berries, whipped cream, or a warm cup of tea can elevate the flavors even more. With these tips and ideas, your lemon drizzle cake will always be a hit, no matter the occasion!.

FAQs

What Are The Key Ingredients For Mary Berry’s Round Lemon Drizzle Cake?

The key ingredients for Mary Berry’s round lemon drizzle cake include self-raising flour, unsalted butter, caster sugar, eggs, lemon zest, and a splash of milk. The drizzle topping requires fresh lemon juice and caster sugar.

How Do I Make The Lemon Drizzle Topping For The Cake?

To make the lemon drizzle topping, mix fresh lemon juice with caster sugar. Stir until the sugar is dissolved, then pour the drizzle over the cake while it’s still warm to ensure it soaks in for a moist finish.

Can I Use Regular Flour Instead Of Self-raising Flour?

While Mary Berry’s recipe specifically calls for self-raising flour, you can use regular plain flour by adding 2 teaspoons of baking powder for every 150g of flour. This will help achieve the same rise in the cake.

What Size Cake Tin Is Needed For Mary Berry’s Round Lemon Drizzle Cake?

Mary Berry’s round lemon drizzle cake requires an 8-inch (20 cm) round cake tin. It’s important to line the tin with parchment paper or grease it to ensure the cake comes out easily after baking.

Can I Make Mary Berry’s Round Lemon Drizzle Cake In Advance?

Yes, you can make the cake in advance. It keeps well for 2-3 days when stored in an airtight container. In fact, it often tastes better the next day as the flavors have more time to develop.

Why Is The Lemon Drizzle Poured Over The Warm Cake?

The lemon drizzle is poured over the warm cake to allow it to soak into the cake and create a moist, flavorful finish. The heat helps the drizzle soak in more effectively than if it were poured on a cooled cake.

Can I Substitute The Lemon With Another Citrus Fruit?

Yes, you can substitute the lemon with another citrus fruit such as orange or lime. However, the taste will change, and you may want to adjust the amount of sugar in the drizzle depending on the fruit’s sweetness.

How Long Should I Bake Mary Berry’s Round Lemon Drizzle Cake?

Mary Berry’s round lemon drizzle cake should be baked for approximately 25-30 minutes at 180°C (160°C for fan ovens) or 350°F. The cake is done when it is golden brown and a skewer inserted into the center comes out clean.

What Can I Do If The Cake Is Too Dry?

If the cake turns out too dry, it could be due to overbaking or using too much flour. To prevent this, ensure you follow the baking time precisely and avoid overmixing the batter. The lemon drizzle helps add moisture, but be sure to pour it on while the cake is still warm.

Can I Make This Recipe Into Cupcakes Instead Of A Round Cake?

Yes, you can convert Mary Berry’s round lemon drizzle cake recipe into cupcakes. Divide the batter between 12-15 cupcake cases and bake for about 15-20 minutes at the same temperature. Make sure to test them with a skewer to ensure they are fully baked.