Mary Berry Lemon Drizzle Cake
Mary Berry's Lemon Drizzle Cake is a cherished classic known for its zesty and moist texture. The recipe highlights the importance of using fresh lemons for optimal flavor and guides you through the steps of preparing the batter, baking, making the lemon drizzle syrup, and cooling the cake to perfection. This delightful treat pairs wonderfully with various beverages, making it a versatile choice for any occasion. Mary Berry's Lemon Drizzle Cake is a quintessential example of a simple yet exceptional dessert that never fails to please the palate.
Ingredients
- 175 g 6 oz unsalted butter, softened
- 175 g 6 oz caster sugar
- 175 g 6 oz self-raising flour
- 1.5 teaspoons baking powder
- 3 large eggs
- Zest of 2 unwaxed lemons
- 2 tablespoons milk
- Juice of 2 lemons approximately 4-5 tablespoons
- 85 g 3 oz caster sugar
Instructions
- Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20cm x 30cm baking tin with enough baking paper to leave a small overhang.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the milk and lemon zest.
- Sift the flour and baking powder into the bowl and fold in gently until just combined. Add the lemon verbena (if using) and stir again.
- Pour the batter into the prepared tin and bake for 35-40 minutes, or until a skewer inserted into the centre comes out clean.
- While the cake is baking, make the lemon drizzle. In a small bowl, whisk together the sugar and lemon juice until smooth.
- Once the cake is baked, remove it from the oven and let it cool slightly in the tin. Then, drizzle over the lemon drizzle and leave to cool completely in the tin.
- Once cool, remove the cake from the tin and cut into slices. Serve and enjoy!