Mary Berry Round Lemon Drizzle Cake

The first time I made this, I was in a bit of a mood. My lemons were waxy, I’d forgotten to soften the butter, and halfway through I realised I only had one egg left in the fridge. Classic start.

What really threw me, though, was how simple the recipe looked. One bowl, basic sponge, drizzle on top. I thought, surely this is too plain to impress. But once that lemon glaze hit the warm cake, the whole kitchen smelled like a summer garden. The lemon verbena was a last-minute addition (I clipped it off a sad plant on the windowsill), and to my surprise—it actually made it better.

That said, I did overmix the batter once, and the whole thing came out flat and rubbery. So if you’re making this, let me show you the steps that actually matter and what I changed to get it just right.

WHY THIS ONE WORKS SO WELL

The magic of this cake is in the contrast. You get soft, light sponge inside, but with that sugary citrus crunch on top. Loads of lemon drizzle cakes get the texture wrong—they’re either too wet in the middle or bone dry. This one lands perfectly in between.

The lemon verbena gives it a fresh, herbal edge. It doesn’t scream “herbs” but adds that something that makes people ask what’s different. Also: Mary’s tip about using fridge-cold baking spread instead of softened butter? I didn’t believe it either, but it whips up faster and gives the sponge more lift. I’ve tested both. The cold spread wins.

INGREDIENTS + WHY THEY MATTER

• Baking Spread (225g) – Straight from the fridge. Creams faster, makes a lighter sponge. Softened butter works, but needs more beating.
• Caster Sugar (225g) – Dissolves smoothly, helps the cake stay soft. Granulated sugar is too coarse.
• Self-Raising Flour (275g) – Gives the sponge its rise. I once used plain flour with extra baking powder—it worked, but wasn’t as light.
• Baking Powder (1 tsp) – Even with self-raising flour, this little boost helps it bake taller.
• Eggs (4 medium) – Hold the structure. Room temp eggs blend better—cold ones can split the mix.
• Milk (4 tbsp) – Just enough to loosen the batter. Don’t skip it, or the cake will feel dry.
• Zest of 2 Lemons – The real flavour punch. Use fresh unwaxed lemons if you can.
• Lemon Verbena (2 tbsp, chopped) – Optional but lovely. Adds brightness and a clean finish.

For the Glaze:

• Granulated Sugar (175g) – Leaves a crunchy top when mixed with lemon juice.
• Juice of 2 Lemons – Needs to be fresh. Bottled lemon juice just tastes flat.

MAKING IT YOURS (WITHOUT RUINING IT)

• No lemon verbena? Just add an extra half-zest of lemon or a drop of lemon extract.
• Egg-free? I tested with aquafaba (4 tbsp per egg). It worked, but the crumb was a bit heavier.
• Dairy-free? Flora Plant Butter or similar will do the job. I wouldn’t bother with coconut oil—it clashes with the lemon.
• Orange version? Swap lemon zest and juice with orange. It’s softer, more fragrant, still very good.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Cake sunk in the middle	Overmixed or opened oven too early	Fold gently, and leave the oven shut
Top burned, inside raw	Oven too hot or wrong tin size	Use a deep 20cm round tin and check temp
Glaze ran off the cake	Cake cooled too much before glazing	Pour drizzle while cake is still warm

HOW TO MAKE MARY BERRY’S ROUND LEMON DRIZZLE CAKE

1. Prep your tin and oven
   Heat the oven to 180°C (160°C fan). Grease a deep 20cm round tin and line it with baking paper.
2. Make the batter
   Beat the baking spread and caster sugar until pale and fluffy. Add the eggs one by one, beating well between each. Sift in the flour and baking powder. Fold gently. Add the milk, lemon zest, and lemon verbena. Don’t overmix.
3. Bake
   Spoon the batter into the tin and level the surface. Bake for 1 hour to 1 hour 10 minutes. Check at 45 minutes—if the top is browning too fast, cover loosely with foil. It’s ready when a skewer comes out clean.
4. Mix the glaze
   While the cake bakes, stir the sugar and lemon juice together. Don’t overmix—you want the sugar to stay a little grainy for that classic crunch.
5. Drizzle
   As soon as the cake is out of the oven, poke the top all over with a skewer. Pour the glaze slowly over the warm cake. Let it soak in.
6. Cool
   Leave it in the tin until completely cool. Don’t rush this step or it’ll fall apart when you take it out.

TIPS FROM MY KITCHEN

• I zest lemons directly over the bowl to catch the oils—don’t waste the good stuff on your chopping board.
• If your oven runs hot, lower it by 10 degrees and bake a little longer. This cake needs gentle heat.
• Rotate the cake halfway through baking if your oven has hot spots.
• If you want extra crunch, sprinkle a bit more sugar on top before the drizzle.

STORAGE + SERVING

• Storing: Keeps for 3 days in an airtight tin at room temperature.
• Freezing: Wrap slices tightly in cling film and foil. Freeze for up to 3 months.
• Serving: Lovely with a cup of tea, a spoon of yoghurt, or on its own in the middle of the afternoon when you “just need something”.

FREQUENTLY ASKED QUESTIONS

Q: Can I prep this ahead for an event or tea party?
A: Definitely. Bake the cake the day before and store it in an airtight tin. The flavour actually improves overnight as the drizzle soaks in.

Q: What can I use instead of lemon verbena?
A: A bit of extra lemon zest or a few leaves of lemon balm work well. If you’re in a pinch, a drop of lemon extract will do—just go easy, it’s strong.

Q: My cake came out dry—what went wrong?
A: Most likely it was overbaked or the drizzle went on too late. Pour the lemon syrup over while the cake is still warm so it soaks in properly.

Q: Can I make this in a loaf tin?
A: Yes, but use a large loaf tin and check the bake around 50 minutes in. It may take longer to cook through, so test with a skewer.

Q: Can I freeze it?
A: Absolutely. Slice it first, then wrap pieces tightly in cling film and freeze for up to 3 months. Defrost at room temperature before serving.

Try More Recipes:

• Mary Berry​ Banana And Honey Cake
• Mary Berry Rich Fruit Cake Recipe
• Mary Berry Double Orange Cake Recipe