Best Mary Berrys Lemon Drizzle Cake Recipes

Mary Berry's Lemon drizzle cake image

Provided by cookingwithmykids

Time 1h15m

Number Of Ingredients 9

Steps:

Measure the butter, sugar and flour one at a time in a small bowl and add into your large mixing bowl. Crack the eggs into a bowl, then add to your mixture. Spoon the baking powder then milk into your mixture.
Grate the lemon then add that in. Mix everything together until it's well blended.
Pour the cake mixture into the tin and level the top.
Bake in the oven for 35-40 minutes (or 60-75 minutes if you're making a loaf) or until the sides have shrunk away from the tin and the middle springs back if you press it gently with your fingers.
Leave the cake to cool in the tin for a few minutes then turn it out. Carefully peel the baking paper off and finish cooling on a wire rack. Stand the wire rack on a tray to catch any drips from the topping.
Measure the sugar into a bowl.
Squeeze out the lemon juice. We popped ours in the microwave for 10 seconds before cutting them open to make the juice come out more easily.
Mix the sugar and lemon juice together until you have a runny consistency then spoon over your cake while it is still a little warm.
Cut it into about 25-30 squares once it is cooled.

Nutrition Facts : Calories 443 kcal, ServingSize 1 serving

Mary Berry's Lemon Drizzle Cake Recipe - (4.3/5) image

Provided by á-15311

Number Of Ingredients 9

1 1/2 large eggs
3 ounces self-raising flour
3 ounces caster sugar
3 ounces butter, softened
3/4 level teaspoon baking powder
Zest of 1/2 lemon, finely grated
2 ounces granulated sugar
Juice of 1/2 lemon
1 pound loaf tin, greased and lined

Steps:

Preheat the oven to 350°F. Beat together the eggs, flour, caster sugar, butter, baking powder and lemon zest until smooth in a large mixing bowl and turn into the prepared tin. Bake for about 35 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 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.