Mary Berry Lemon Drizzle Cake: A Zesty Delight Worth Baking

Mary Berry Lemon Drizzle Cake

Mary Berry is a renowned British baker, cook, and television personality known for her expertise in baking and cooking. One of Mary Berry’s most beloved recipes is her Lemon Drizzle Cake. This cake has gained immense popularity due to its delightful zesty flavor.

The cake is known for its tangy and refreshing taste, making it a favorite among both novice and experienced bakers. It has become a classic British bake and a go-to choice for tea time or any special occasion. The combination of moist lemon-infused sponge and a sweet, tangy drizzle makes it a truly irresistible treat.

• Also read Mary Berry Marshmallow Cake With Chocolate

How to Make Mary Berry Lemon Drizzle Cake

ingredients

For the Cake:

• 175g (6 oz) unsalted butter, softened
• 175g (6 oz) caster sugar
• 175g (6 oz) self-raising flour
• 1.5 teaspoons baking powder
• 3 large eggs
• Zest of 2 unwaxed lemons
• 2 tablespoons milk

For the Lemon Drizzle:

• Juice of 2 lemons (approximately 4-5 tablespoons)
• 85g (3 oz) caster sugar

Using fresh lemons is crucial because their zest and juice provide the vibrant lemon flavor that makes this cake so special. Fresh lemons have a more intense and natural citrus aroma and taste compared to bottled lemon juice or artificial flavorings. So, make sure to use fresh, unwaxed lemons to achieve the best and most authentic lemon flavor in Mary Berry’s Lemon Drizzle Cake.

Step by Step Guide for making Mary Berry Lemon Drizzle Cake

Step 1 Preparation

Mixing Dry Ingredients:

• Start by preheating your oven to 180°C (160°C fan/350°F/Gas 4) and greasing a 20cm (8-inch) round cake tin with butter or lining it with parchment paper.
• In a large mixing bowl, sift 175g (6 oz) of self-raising flour and 1.5 teaspoons of baking powder. Sifting helps to aerate the dry ingredients and remove any lumps.
• Add 175g (6 oz) of caster sugar to the flour mixture and stir everything together. This dry mix will form the base of your cake.

Incorporating Wet Ingredients:

• In another bowl, whisk together 175g (6 oz) of softened unsalted butter and 3 large eggs until well combined. You can use a hand whisk or an electric mixer for this step.
• Gradually add the wet mixture to the dry ingredients. Stir or mix until everything is well incorporated. Be careful not to overmix, as this can make the cake tough.

Zesting and Juicing Lemons:

• Zest the peel of 2 unwaxed lemons directly into the cake batter. The lemon zest adds a burst of citrus flavor.
• Cut the zested lemons in half and juice them. You should have about 4-5 tablespoons of lemon juice.
• Add the lemon juice to the cake batter and also mix it in thoroughly. The lemon juice provides both flavor and acidity, which will react with the baking powder to help the cake rise.

Emphasize the importance of careful measuring and mixing:

• Precise measuring ensures that the cake has the right balance of ingredients, which is crucial for its texture and flavor.
• When incorporating wet and dry ingredients, avoid overmixing. Overmixing can lead to a tough cake. Mix just until the ingredients are combined to maintain a light and fluffy texture.
• Take care when zesting the lemons to only use the outer, colored part of the peel, avoiding the bitter white pith beneath.
• Use fresh lemons for the zest and juice to achieve the best and most vibrant lemon flavor in the cake.

Step 2 Baking

Baking Mary Berry’s Lemon Drizzle Cake is a crucial step in creating a moist and flavorful cake. Here’s a breakdown of the baking process:

Pouring the Batter into a Prepared Tin:

• After you’ve prepared the cake batter, carefully pour it into the prepared 20cm (8-inch) round cake tin that you’ve either greased with butter or lined with parchment paper.
• Use a spatula or the back of a spoon to level the surface of the batter in the tin. Ensure that it’s evenly distributed to promote even baking.

Recommended Baking Time and Temperature:

• Preheat your oven to 180°C (160°C fan/350°F/Gas 4) before pouring the batter into the tin.
• Place the filled cake tin in the preheated oven.
• The recommended baking time for Mary Berry’s Lemon Drizzle Cake is typically around 30-35 minutes. However, ovens can vary, so it’s essential to check for doneness.

Visual Cues for Determining When the Cake is Done:

• Keep a close eye on the cake during the last few minutes of baking.
• The cake should rise and turn a beautiful golden brown color on top.
• To check if the cake is done, insert a clean skewer or toothpick into the center of the cake. If it comes out clean or with only a few moist crumbs clinging to it, the cake is ready.
• Another visual cue is that the edges of the cake will start to pull away slightly from the sides of the tin.

Step 3 Lemon Drizzle

Making the zesty lemon drizzle syrup is a critical step in Mary Berry’s Lemon Drizzle Cake, as it imparts both moisture and flavor to the cake. Here’s how to make and apply the drizzle:

How to Make the Zesty Lemon Drizzle Syrup:

• In a small saucepan, combine the juice of 2 lemons (approximately 4-5 tablespoons) and 85g (3 oz) of caster sugar.
• Place the saucepan over low heat and gently warm the mixture. Stir continuously until the sugar completely dissolves and the syrup becomes clear. This should take just a few minutes.
• Once the sugar is fully dissolved and the syrup is clear, remove it from the heat. Your lemon drizzle syrup is now ready.

Pouring the Drizzle Over the Warm Cake:

• After the cake has finished baking and while it’s still warm in the tin, use a skewer or fork to prick several holes all over the surface of the cake. These holes will allow the drizzle to penetrate and infuse the cake with lemony goodness.
• Slowly and evenly pour the warm lemon drizzle syrup over the warm cake. Be sure to distribute it as evenly as possible across the surface. The syrup will soak into the cake through the holes you’ve made, adding moisture and a burst of lemon flavor.

How the Drizzle Adds Moisture and Flavor to the Cake:

• The warm lemon drizzle syrup not only adds a delightful zesty flavor to the cake but also provides much-needed moisture. The syrup seeps into the cake, making it incredibly moist and tender.
• The combination of the slightly tangy lemon juice and the sweetness of the sugar creates a harmonious balance of flavors, enhancing the overall taste of the cake.
• As the cake cools, it continues to absorb the lemon drizzle, ensuring that every bite is bursting with citrus goodness.
• The drizzle also forms a thin, sweet-tangy glaze on the surface of the cake, adding an extra layer of flavor and a slight crunch.

Step 4 Cooling

After Mary Berry’s Lemon Drizzle Cake has been baked to golden perfection, it’s essential to follow a careful cooling process in the tin. Once you’ve removed the cake from the oven, place it on a heat-resistant surface such as a cooling rack or trivet, still inside the tin, for approximately 15-20 minutes.

During this time, the cake will start to gently pull away from the sides of the tin and become more manageable. After this initial cooling period, use a knife or offset spatula to loosen any parts of the cake that may be sticking to the sides of the tin. Carefully lift the cake out of the tin using the parchment paper if it was used for lining or a spatula if not, and transfer it to a wire cooling rack.

Allow the cake to cool completely on the wire rack for about 1 to 2 hours. Cooling it thoroughly ensures that the cake sets properly and that the lemon drizzle syrup fully infuses it with flavor and moisture. Once cooled, slice and savor the delightful zesty treat.

Serving Suggestion

Mary Berry’s Lemon Drizzle Cake, there are several delightful options to consider. The cake’s vibrant citrusy flavor and moist texture make it a versatile treat that pairs beautifully with a variety of beverages. For a classic and comforting pairing, you can opt for a steaming cup of tea, whether it’s a traditional black tea, a fragrant green tea, or a soothing herbal infusion.

Coffee lovers will also find joy in savoring a slice alongside their preferred brew, be it a rich espresso, creamy latte, or a refreshing iced coffee. If you’re in the mood for something cooler, a glass of iced tea or homemade lemonade can provide a refreshing contrast to the cake’s tangy sweetness.

For celebratory moments, consider serving it with a glass of Prosecco or champagne. Alternatively, a slice paired with sparkling water and a lemon wedge adds a touch of elegance. Whichever option you choose, Mary Berry’s Lemon Drizzle Cake promises a delightful culinary experience that will leave your taste buds tingling with citrusy delight.

Conclusion

Mary Berry’s Lemon Drizzle Cake is a quintessential British delight that never fails to impress. With its zesty and refreshing flavor profile, this cake has earned its place as a beloved classic in the world of baking. From the careful selection of fresh lemons to the precise mixing of ingredients and the artful application of the lemon drizzle syrup, every step in the process contributes to the cake’s exceptional moistness and vibrant taste.

As you allow the cake to cool, you’re not just giving it time to set; you’re allowing it to absorb the lemony essence that makes it truly special. And when it’s time to serve, the options are diverse, from the timeless pairing with tea to the aromatic allure of coffee, or the effervescent charm of sparkling beverages.

Mary Berry’s Lemon Drizzle Cake embodies the art of baking at its finest, combining simplicity with a burst of flavor. Whether shared with loved ones or savored in a moment of solitude, this cake has the power to uplift your spirits and satisfy your cravings. So, roll up your sleeves, preheat the oven, and embark on a baking adventure that promises to deliver a slice of pure, zesty delight.