Recipe: The Perfect Lemon Drizzle Cake

In these strange times I have baked more than ever. Partly because tea and cake in the late afternoon every day has been a lovely ritual in an otherwise chaotic and strange time.

I’ve made some old favourites (my favourite chocolate cake, the yummiest carrot cake, tosca cake and of course a classic Victoria sponge) but I’ve also tried some new recipes. And this lemon drizzle cake recipe, courtesy of baking queen Mary Berry, was of course perfect in every way.

It’s incredibly easy to make (place all ingredients in a bowl and mix) and utterly delicious. I love the crunchy top (finally that substituted bag of granulated sugar was put to good use!) and the perfectly balanced lemon flavour.

My only problem was that I was out of self-raising flour, but it was easily substituted by plain flour and baking powder (2 teaspoons of baking powder for each 150g plain flour) and worked perfectly.

Mary Berry’s lemon drizzle cake, serves 8

Adapted from Mary Berry’s recipe.

175 g caster sugar

175 g self-raising flour

175 g softened butter

3 eggs

finely grated zest of 1 lemon

¾ level tsp baking powder

For the lemon drizzle topping:

100 g granulated sugar

juice of 1 lemon

Preheat the oven to 180ºC. Beat together the eggs, flour, caster sugar, butter, baking powder and lemon zest until smooth in a large mixing bowl and pour into a buttered loaf tin.

Bake in the pre-heated oven for about 40 mins, or until golden brown, shrinking away from the sides of the tin and springy to the touch.

While the cake is still warm, make the lemon drizzle topping. Mix together the 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.

Triple lemon yoghurt cake

I have seen this recipe on most of the Swedish food blogs I read religiously, and now finally have I tried to make it myself as well.

The recipe is courtesy of fabulous Anne of Anne’s food, another Swedish food blog in English, and the cake is just fantastic.

It disappeared in a heartbeat at work and the combination of lemon zest in the cake with the lemon syrup and icing, this is just fab.

Triple lemon yoghurt cake, 8 portioner

After Anne’s recipe.

3 eggs
125 ml vegetable oil
250 ml natural yoghurt 
220 g caster sugar
zest form 2 lemons
0,5 tsp vanilla extract 
375 ml plain flour
2 tsp baking powder
0,5 tsp salt

Lemon syrup:

80 g caster sugar
100 ml fresh lemon juice


250 ml icing sugar
2-3 tbsp lemon juice

Turn the oven on 175C. Beat eggs, oil, yoghurt, sugar, lemon zest and vanilla together. Mix flour with baking powder and salt in a seperate bowl and add it to the mixture. Pour the batter into a buttered and lined dish. Bake for 50 minutes.

Meanwhile make the syrup. Let the cake cool a little before removing it from its tin. Once removed, prick lots of holes all over the cake with a toothpick or similar. Then pour the syrup onto the cake trying to get most of it into the little wholes. Leave to cool completely before making the icing and pouring it over the cake.