Lemon Drizzle Cake

By Mary Berry
Contributed by Eutonne Tam
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For the cake:

225 g butter, softened

225 g caster sugar

275 g self-raising flour

2 tsp baking powder

4 eggs

4 tbsp milk

2 lemons, grated zest only

For the crunchy topping:

175 g granulated sugar

2 lemons, juice only



Cut a rectangle of non-stick baking parchment to fit the base and sides of a 30 x 23 x 4 cm roasting tin. Grease the tin and line with the paper, pushing it neatly into the corners of the tin. Preheat the oven to 180C/160C fan/gas 4.


Measure all the ingredients for the tray bake into a large bowl and beat well for about 2 minutes, until well blended.


Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of the mixture. Level the top gently with the back of the spatula.


Bake in the middle of the oven for about 35-40 minutes, or until the cake springs back when lightly pressed and is beginning to shrink away from the sides of the tin.


Leave the cake to cool in the tin for a few minutes then lift it out of the tin while still in its lining paper. Carefully remove the paper and put the tray bake onto a wire rack placed over a tray.


To make the crunchy topping, mix the lemon juice and granulated sugar in a small bowl to give a runny consistency. Spoon this mixture evenly over the tray bake whilst it is still just warm. Cut into squares when cold and store in an airtight tin.

View instructions at
Mary Berry

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