Lemon Drizzle Cake By Mary Berry
A light and lovely lemon drizzle cake! This is adapted from Mary Berry's lemon cake recipe; it's simple, yet simply delicious. And every single time I make it, I'm asked for the recipe. So here it is! I'm sure you'll love it as much as my family and I do.
Equipment
- small round or loaf cake tin
Ingredients
- 1½ cups all-purpose flour*
- 1 cup soft brown sugar
- 5¼ oz butter, melted (150g)
- 2 eggs, lightly beaten
- 1 lemon
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda/ bicarbonate of soda
- ¼ cup sugar (any), extra (for serving)
Instructions
- Preheat oven to 320 degrees Fahrenheit/ 160 degrees Celsius.
- Wash the lemon in warm, soapy water, then rinse in clean water.
- Finely grate the rind of the lemon, and set the grated rind aside.
- Squeeze the lemon - get as much juice out as you can. Set the juice aside.
- Grease & flour a small, round or loaf cake tin, or line it with parchment/ baking paper.
- In a medium sized bowl, combine the melted butter, flour, brown sugar, lightly beaten eggs, baking powder, baking soda, and lemon rind.
- Stir to combine.
- Scoop into greased/ lined cake tin.
- Bake in pre-heated oven for 30 minutes.
- Test for doneness with a clean knife or skewer.
- Remove from oven and tip out onto a cooling rack.
- Turn the cake over while it is still warm.
- Pour the lemon juice evenly over the top of the still-warm cake.
- Sprinkle with extra sugar.
- Can be served warm, or after it has cooled.
Notes
*If you have self-raising flour, use it in place of all-purpose flour, baking powder, and baking soda.