Introduction
Mary Berry Lemon Drizzle Cake is a timeless British favorite, loved for its moist texture and refreshing citrus flavor. This classic recipe, perfected by the queen of baking herself, is simple yet bursting with zesty lemon goodness. The cake is light and fluffy, with a delightful crunchy sugar topping that adds just the right amount of sweetness. Whether you’re baking for a special occasion or just looking to enjoy a slice with your afternoon tea, Mary Berry’s Lemon Drizzle is a must-try for its easy preparation and irresistible flavor. This recipe is sure to brighten up any day!
Mary Berry Lemon Drizzle Cake
Description
Mary Berry Lemon Drizzle Cake is the perfect combination of sweet and tangy, offering a refreshing twist on a traditional British bake. The cake itself is beautifully light, soft, and moist, thanks to the zesty lemon flavor that permeates every bite. Once baked, the cake is generously drizzled with a sweet lemon glaze, which soaks into the sponge and creates a delightful contrast between the soft cake and the crunchy sugar topping. This classic recipe is easy to follow and produces consistently delicious results, making it a go-to treat for afternoon tea, dessert, or any special occasion. With its burst of citrus flavor and simple preparation, Mary Berry’s Lemon Drizzle Cake is a timeless crowd-pleaser.
Ingredients
For the Lemon Drizzle Topping:
Steps for making Mary Berry Lemon Drizzle
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Preheat the Oven
Preheat your oven to 180°C (160°C fan) or 350°F, and grease a 2lb loaf tin. Line it with baking parchment for easy removal. -
Mix the Cake Batter
In a large mixing bowl, combine the softened butter and caster sugar. Beat them together until light and fluffy. You can use an electric mixer or beat by hand. -
Add the Eggs
Gradually add the eggs, one at a time, beating well after each addition. Ensure the mixture stays smooth. If it starts to curdle, add a tablespoon of the flour. -
Incorporate Dry Ingredients
Sift the self-raising flour and baking powder into the mixture. Gently fold in the flour using a spatula or wooden spoon, being careful not to overmix. -
Add the Milk and Lemon Zest
Stir in the milk and the finely grated zest of two lemons. The milk helps create a soft, light texture, while the lemon zest brings in the zesty flavor. -
Bake the Cake
Pour the batter into the prepared loaf tin, smoothing the top. Bake in the preheated oven for 40-50 minutes, or until the cake is golden and a skewer inserted into the center comes out clean. -
Prepare the Lemon Drizzle
While the cake is baking, mix the freshly squeezed juice of two lemons with the granulated sugar. This mixture will be used for the drizzle topping. -
Drizzle the Cake
Once the cake is done, remove it from the oven and let it cool in the tin for about 5 minutes. While the cake is still warm, use a skewer to poke small holes all over the top. Pour the lemon drizzle mixture evenly over the cake, allowing it to soak in and create a sweet, crunchy topping. -
Cool and Serve
Allow the cake to cool completely in the tin before removing and serving. Once cooled, slice and enjoy the zesty, sweet goodness of this classic Lemon Drizzle Cake.
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