Few cakes manage to capture sunshine in a slice the way a lemon drizzle does. There’s something about that sticky, tangy topping seeping into a soft sponge that makes people reach for seconds. Mary Berry reportedly made it a household staple across the UK with a foolproof approach that’s hard to mess up. This guide walks through variations from Mary Berry, Odlums, and other trusted sources so you can pick the method that fits your kitchen.

4 related posts

Flour Amount: 175g Odlums Self Raising Flour ·
Eggs: 2 Eggs ·
Sugar: 175g Shamrock Golden Caster Sugar ·
Butter: 150g Butter or Margarine ·
Lemon: Rind of 1 Lemon

Quick snapshot

1BBC Good Food Classic
2Mary Berry Moist Version
3Odlums Ingredients
4Taming Twins Easy

Five recipes, one pattern: lemon zest and sugar create an infused base that beats together with butter and eggs for a pillowy crumb.

Key ingredient measurements across the most reliable Mary Berry and Odlums adaptations show a clear pattern in flour weight and sugar ratios.

Ingredient Measurement
Primary Flour Odlums Self Raising Flour 175g
Egg Count 2-3 Eggs
Sugar Type Caster Sugar 175g
Fat Base Butter or Margarine 150g
Lemon Rind Rind of 1 Lemon
Baking Powder ¾ tsp per 175g flour

Mary Berry Lemon Drizzle Cake

Mary Berry’s lemon drizzle cake is described as beautifully moist with a zingy lemon kick, reportedly mixed in one bowl (Cooking with my kids recipe site). The recipe uses 225g softened butter, 225g caster sugar, 275g self-raising flour, 2 tsp baking powder, 4 eggs, 4 tbsp milk, and rind of 2 lemons for the topping.

Ingredients for Mary Berry version

  • 225g softened butter
  • 225g caster sugar
  • 275g self-raising flour
  • 2 tsp baking powder
  • 4 eggs
  • 4 tbsp milk
  • Rind of 2 lemons

Step-by-step baking instructions

  1. Beat butter and sugar until light and fluffy
  2. Add eggs one at a time, beating between each addition
  3. Sift flour and baking powder, fold in with lemon zest and milk
  4. Bake at 180°C for 35-40 minutes until skewer comes out clean
  5. For the topping: 175g granulated sugar mixed with juice of 2 lemons, applied while warm with holes poked for absorption
Bottom line: Mary Berry’s version stays popular because the all-in-one method and lemon syrup drizzle work every time. For home bakers, the trade-off is clear: simpler technique, more reliable results.

Moist Lemon Drizzle Cake Recipe

Golden rules for maximum moisture reportedly include preheating your oven, using room temperature ingredients, and keeping butter soft but not melted (My Gorgeous Recipes home baking guide). This classic British dessert is quick and easy to make.

Tips for maximum moisture

  • Preheat oven to 180°C before starting
  • Bring eggs and butter to room temperature 30 minutes before baking
  • Use soft butter—cold won’t cream properly, melted makes dense cake
  • Don’t overmix once flour is added

Drizzle preparation

The drizzle is what transforms a plain sponge into a lemon drizzle cake. According to home baking guides, you need juice from 1-2 lemons mixed with 100-175g granulated sugar (GoodtoKnow baking resource). Pour it over the cake while still warm, poking holes with a skewer so the syrup soaks in.

The upshot

The moisture comes from the syrup sinking in, not from extra butter. For home bakers, that means the drizzle step is non-negotiable—skip it and you’ve got a plain lemon cake.

Lemon Drizzle Cake Nigella

Nigella Lawson’s lemon drizzle cake reportedly leans into indulgence with a slightly richer sponge (The View from Great Island food blog). Her approach may include processing sugar with lemon peels to create infused lemon sugar, which some bakers say adds extra depth.

Nigella’s unique twists

  • Process sugar with lemon peels for infused lemon sugar
  • Possibly uses slightly more butter for richer texture
  • May suggest overnight resting for deeper flavor

Full recipe breakdown

Self-rising flour typically means 1 cup flour plus 1.5 tsp baking powder plus 0.25 tsp salt if you’re making it from plain flour (The View from Great Island baking guide). The base method mirrors other versions—creamed butter and sugar, beaten eggs, folded flour—but Nigella’s timing and resting periods reportedly differ.

Why this matters

If you’re following a recipe that calls for self-rising flour and only have plain flour, the baking powder ratio is roughly 1.5 tsp per cup. For home bakers, this substitution comes in handy more often than you’d think.

Odlums Lemon Drizzle Cake Recipe

Odlums self-raising flour is commonly used in Irish adaptations for a moist texture (Odlums Irish flour producer). Their recipe typically calls for 175g Odlums Self Raising Flour sieved, 2 Eggs, and 175g Shamrock Golden Caster Sugar.

Odlums specific ingredients

  • 175g Odlums Self Raising Flour (sieved)
  • 2 Eggs
  • 175g Shamrock Golden Caster Sugar
  • 150g Butter or Margarine
  • Rind of 1 Lemon

Baking method

The all-in-one method reportedly works best for foolproof results: beat everything together until smooth, pour into a lined tin, and bake at 180°C/160°C fan for 40 minutes. The drizzle (175g granulated sugar + juice of 1 lemon) goes on while the cake is still warm.

The catch

Odlums flour is optimized for Irish home bakers, but any quality self-raising flour delivers similar results. The real variable is freshness—older baking powder loses potency and your cake won’t rise as expected.

Best Lemon Drizzle Cake Recipe

According to baking forums and recipe roundups, the best versions reportedly share a few traits: simplicity, reliability, and that signature crunchy-sweet topping (Taming Twins baking resource). This easiest foolproof method reportedly works every time.

Easiest foolproof method

  • All ingredients at room temperature
  • Mix dry ingredients separately before adding wet
  • Beat until smooth—no lumps, no overworking
  • Bake at 180°C for 35-40 minutes
  • Drizzle while warm, cool on wire rack

Loaf tin variation

The classic loaf tin size is roughly 19x7cm or 23x30cm for traybakes. Mary Berry’s traybake reportedly uses a 23x30cm tin baked at 160°C for 35-40 minutes. For a standard loaf, expect 40-45 minutes at 180°C with the same skewer test.

Upsides

  • Simple ingredients—pantry staples
  • All-in-one mixing, no creaming required
  • Drizzle adds moisture as it soaks in
  • Stores well for 3-4 days

Downsides

  • Requires fresh baking powder for proper rise
  • Can be dry if toppings skipped
  • Egg size matters—large vs medium affects texture
  • Gluten-free alternatives need texture adjustment

What bakers say

“Bake a classic lemon drizzle cake with this easy recipe. Perfect for afternoon tea or any occasion.”

— BBC Good Food (food publication)

“A classic British dessert that is so quick and easy to make. It stays moist for days.”

— My Gorgeous Recipes (home baking blog)

“Mary Berry’s traybake has been popular since the 1960s. It’s reportedly her most requested recipe.”

— YouTube (Mary Berry’s Famous Lemon Drizzle Cake)

Bottom line: Home bakers who follow Mary Berry’s one-bowl method or the Odlums adaptation will consistently produce a moist, tangy cake that tastes better after day one—thanks to the syrup continuing to penetrate the sponge overnight.

Related reading: How to Make an Omelette: Simple Step-by-Step Guide · How to Make Corned Beef Hash with Canned Corned Beef

Additional sources

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Frequently asked questions

How long does lemon drizzle cake keep?

Lemon drizzle cake keeps for 3-4 days in an airtight container at room temperature. The drizzle actually helps preserve moisture, so it often tastes better on day two than day one.

Can I use regular flour for lemon drizzle cake?

Regular plain flour works if you add baking powder—roughly 1½ tsp per cup (125g) of flour. Self-raising flour already contains the raising agent, making it the standard choice for this recipe.

What makes lemon drizzle cake moist?

The drizzle is the key. Lemon juice mixed with sugar creates a syrup that soaks into the warm sponge, adding moisture from the inside out. Skipping the drizzle step results in a dry cake.

Is lemon drizzle cake gluten free?

Standard lemon drizzle cake contains gluten from wheat flour. For gluten-free versions, substitute with a quality gluten-free self-raising flour blend, though texture may differ slightly.

How to store lemon drizzle cake?

Store in an airtight container at room temperature for up to 4 days. Keep slices separate if stacked to prevent the drizzle from sticking. Do not refrigerate, as the sponge dries out faster.

Can lemon drizzle cake be frozen?

Yes, lemon drizzle cake freezes well for up to 3 months. Wrap tightly in cling film, then foil. Thaw at room temperature in the wrapping to prevent condensation. The drizzle may slightly soften the sponge after thawing.

What to serve with lemon drizzle cake?

Plain slices work well with tea or coffee. For extra indulgence, serve with a dollop of clotted cream, whipped cream, or vanilla ice cream. Lemon curd drizzled on top adds even more zing.