Mary Berry's lemon drizzle cake is as 'light as a feather' with one added ingredient

There's nothing quite like a slice of cake, and when it comes to flavours, lemon drizzle is one of the best. Thanks to its perfect blend of zesty and sweet and Mary Berry has a foolproof recipe

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Indulging in a piece of cake is the ultimate sugary delight, and while there's a vast selection of tantalising flavours to pick from, nothing quite beats a classic lemon drizzle.

It's the perfect mix of tangy and sweet, with the zing of the lemon giving the cake a delightful, refreshing taste that keeps you wanting more. The cake is a beloved choice of baking icon Mary Berry and her lemon drizzle traybake has been a success since the 1960s, with the former Great British Bake Off judge stating it's her most enquired about recipe.

Thankfully, the recipe is quite simple, so even the most novice of bakers should be able to rustle this up at home, but Mary insists one ingredient is key for achieving that deliciously light and fluffy texture when you bite into it.

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According to Mary, it's crucial that your baking spread - your butter or margarine - is soft before it's added to the mixture as this aids in creating tiny air bubbles as it's whipped with the sugar, which is vital for a light-tasting cake.

If butter or margarine is too cold when it's added, it won't cream properly to create air bubbles, resulting in your cake being heavy and dense once baked.

Mary advises that your baking spread should ideally be at room temperature before mixing it with the sugar. This helps it to blend and aerate more easily, resulting in a lighter, fluffier cake.

The creaming of the butter and sugar is what gives the cake its fluffy texture, so ensure you do this thoroughly as it's key for a light tasting cake, reports the Express.

If you choose to use butter instead of a baking spread, then it's crucial to soften it at room temperature before adding it. In a YouTube video, Mary explains: "If you like to use butter, it must be really soft."

Once you've creamed your 225g of baking spread and 225g of sugar, add in 275g of self-raising flour, four eggs, two teaspoons of baking powder and four tablespoons of milk. Then grate the zest of two lemons, and for an extra zing, you can also add one tablespoon of chopped lemon verbena leaves, but don't fret if you can't find any, as "the recipe will still work without it".

Once all your ingredients are in the bowl, beat them together using an electric whisk or mixer for about one minute until the mixture becomes "beautifully smooth".

Mary says: "That is beaten to perfection. That amount of mixture fills a tray bake tin, 23 by 30 centimetres. You grease the tin really well and then you line it with non-stick paper. It needs to go in the oven at 160C for about 35 or 40 minutes."

As your cake is in the oven, it's time to whip up the lemon drizzle topping. Simply squeeze the juice of two lemons into a bowl and mix in 175g of granulated sugar.

Once the cake is baked, let it cool for 10 minutes before brushing on your zesty lemon drizzle. Mary advises: "Make sure you get it all to the edges and then it will be really delicious. Once the topping has completely soaked in, it's ready to slice."

"Now, I cannot resist. That is as light as a feather. You can just see the flecks of lemon verbena. That is sheer bliss. When I've finished that, I'm quite sure I'd be ready for another slice."