Mary Berry lemon Drizzle

  I have never baked a lemon drizzle cake before and a saw this recipe on the TV last weekend. Mary Berry used 1tbsp of finely chopped lemon verbena – but unfortunately my local shop didn’t stock this! It is an optional ingredient anyway. I made mine into a sponge and filled it with a basic butter cream recipe.


  • 225g baking spread 
  • 225g caster sugar
  • 275g SR Flour
  • 2 tsp baking powder
  • 4 free range eggs
  • 4tbsp milk
  • 2 lemons, zest only

For the glaze:

  • 175g granulated sugar
  • 2 lemons, juice only
  1. Preheat oven to 180c/160c fan
  2. Grease either a tray 30x23cm or two sandwich tins
  3. Measure all the ingredients into a large bowl as beat for 2 mins  
  4. Turn the mixture into the prepared tins and level the top. Bake for 35-40mins  
  5. Meanwhile make the glaze. Mix the granulated sugar with the lemon juice and stir until a runny consistency  
  6. If making a cake prepare a basic butter cream too.
  7. Leave the sponge to cool for 5mins then brush over the glaze and it will set as the cake cools   
  9. If making a tray bake slice into square and serve. If making a sandwich, layer one sponge with butter cream and place the other sponge on top.  

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