Mary Berry Round Lemon Drizzle Cake

This delicious Mary Berry Round Lemon Drizzle Cake is a quick and simple treat perfect for any occasion. With its light, fluffy texture and zesty lemon glaze, it’s a crowd-pleaser. Made with common ingredients, it’s easy to whip up at home, and the addition of lemon verbena adds a refreshing twist.

This Round Lemon Drizzle Cake Recipe Is From Absolute Favourites Cookbook by Mary Berry

Ingredients Needed

For the Cake:

• 225g baking spread (straight from the fridge) or softened butter, plus extra for greasing
• 225g caster sugar
• 275g self-raising flour
• 1 level tsp baking powder
• 4 medium eggs
• 4 tbsp milk
• Grated zest of 2 lemons
• 2 tbsp finely chopped lemon verbena

For the Glaze:

• 175g granulated sugar
• Juice of 2 lemons

How To Make Round Lemon Drizzle Cake

1. Prepare the tin and oven: Preheat your oven to 180°C/160°C fan/Gas 4. Grease a 20cm (8in) deep round cake tin with baking spread or butter. Line the base and sides with baking paper to prevent sticking.
2. Make the batter: In a mixing bowl, beat the baking spread and caster sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Sift in the self-raising flour and baking powder, then fold gently into the mixture. Stir in the milk, grated lemon zest, and chopped lemon verbena until evenly combined.
3. Bake the cake: Pour the batter into the prepared tin and level the surface. Place the tin in the oven and bake for 1 hour to 1 hour 10 minutes. Check after 45 minutes: if the top is browning too quickly, cover it with foil.
4. Prepare the glaze: While the cake bakes, mix the granulated sugar and lemon juice in a bowl. Stir gently until the sugar begins to dissolve but still has a slight texture for added crunch.
5. Glaze the cake: Once the cake is fully baked (a skewer inserted in the center should come out clean), remove it from the oven. While still warm, prick the top of the cake all over with a skewer or fork. Slowly pour the glaze over the cake, allowing it to soak in evenly.
6. Cool and serve: Leave the cake to cool completely in the tin. Once cool, remove it from the tin and transfer it to a serving plate. Slice and enjoy with a cup of tea!

Recipe Tips

• Use room temperature ingredients: Make sure your butter and eggs are at room temperature before starting. This helps the batter mix smoothly and makes the cake light and fluffy.
• Measure ingredients carefully: Weigh your ingredients accurately with a kitchen scale to ensure the perfect texture and rise.
• Don’t skip lining the tin: Line the base and sides of the tin with baking paper to prevent the cake from sticking and breaking when you take it out.
• Check the cake at 45 minutes: If the top is browning too quickly, cover it with foil to stop it from burning.
• Pour the glaze while warm: Add the lemon glaze as soon as the cake is out of the oven. This allows it to soak in fully and keeps the cake moist and flavourful.

How To Store Leftovers

• Refrigerate: Store leftovers round lemon drizzle cake in an airtight container in the fridge for up to 3 days.
• Freeze: Store leftovers round lemon drizzle cake by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag or container. It will stay fresh for up to 3 months. To thaw, leave it in the fridge overnight or at room temperature for a few hours before serving.

Nutrition Facts

• Calories: 227 kcal
• Total Fat: 8.3g
• Saturated Fat: 3.5g
• Cholesterol: 19mg
• Sodium: 0.6g
• Potassium: 87mg
• Total Carbohydrate: 35.3g
• Dietary Fiber: 0.7g
• Sugars: 25g
• Protein: 2.3g

Try More Mary Berry Recipes:

• Mary Berry Malted Chocolate Cake
• Mary Berry’s Apple and Lemon Sandwich Cake
• Mary Berry Lime and Polenta Cake
• Mary Berry Lemon and Passion Fruit Cake
• Mary Berry Vanilla Cheesecake