Crunchy top lemon cake

Skill: Low
Cost: Low
Time: 1 hour
Equipment: Mixing bowl, loaf tins (1lb or 2lb)


This recipe comes from my favourite baking book, Mary Berry’s Ultimate Cake Book. This is now available in paper back but we have had the hardback  in our family for my whole life. It is our go-to book for cakes. This cake is moist, contains the perfect amount of lemon and the crunchy top is an added bonus! I love to eat it drizzled with double cream and accompanied by a cup of tea- yummy! This cake always goes down well and never lasts long.


For the cake:

100g Soft margarine

175g Caster sugar

175g Self raising flour

1 tsp Baking powder

2 Eggs

4 tbsp Milk

1 Lemon (rind)

For the crunchy topping:

1 Lemon (juice)

100g granulated sugar ( I used caster sugar)

I doubled the mixture to make two large loaf tins. This recipe usually makes 2 1lb loaves or 1 2lb loaf.


1. Preheat the oven to 180C and line 2x 1lb loaf tins or one 2lb loaf tin (or 2x 2lb loaf tins if you are doubling the mixture). You can also use a circular cake tin if you don’t have a loaf tin!

Top tip: Use left over butter wrappers to line the tins

2. Measure all the ingredients into a bowl and beat well for 2 minutes.

3. Divide evenly between tins (if using two) and bake for 30 mins.

Top tip: If you are making large loaves reduce the temperature by 10C and add 15 minutes to the time to insure an even bake.

4. While they are baking mix the lemon juice and sugar to make the crunchy topping. Pour over as soon as you get the cakes out of the oven. Leave them to cool completely in the tins to keep moist.

5. Enjoy!


Have you ever tried this Mary Berry version of the classic lemon drizzle?

Do you have a perfect lemon cake recipe?
Until next time,

Emily x


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