2017 Recipe - Mary Berry's lemon drizzle cake

The 2018 show will be on Saturday the 1st of September with a NEW RECIPE. Full details will be made available from March 2018, but in the meantime why not try the 2017 recipe below:


For the cake:
  • 1½ large eggs
  • 87.5gm/3oz self-raising flour
  • 87.5gm/3oz caster sugar
  • 87.5gm/3oz softened butter
  • ¾ tsp baking powder
  • Finely grated zest of ½ lemon
For the icing:
  • 2oz granulated sugar
  • Juice of ½ lemon


Grease and line a 1lb loaf tin

Preheat oven to 180oC/gas mark 4

Beat together the eggs, flour, sugar, butter, baking powder and zest until smooth.

Turn into the prepared loaf tin.

Bake in preheated oven for about 35 minutes, until golden brown, shrinking from the sides of the tin, and springy to the touch.

While the cake is still warm, mix together the granulated sugar and lemon juice, and pour over the warm cake.

Leave to cool a little, and loosen the sides of the cake, then lift the cake out of the tin.

Cake will keep for up to 3 days, or can be frozen, un-iced, for up to 2 months.

Download the recipe here