Mary Berry's Famous Lemon Drizzle Cake
Directions
- 1If using tough lemon verbena leaves, remove the middle part.
- 2Add four eggs, 225 grams of caster sugar, and 225 grams of baking spread to a bowl.
- 3Add 275 grams of self-raising flour, two teaspoons of baking powder, and four tablespoons of milk.
- 4Add the zest of two lemons and beat the mixture for about a minute until smooth.
- 5Grease a 23x30 cm tray bake tin and line it with non-stick paper.
- 6Pour the mixture into the prepared tin.
- 7Bake in the oven at 160 degrees Celsius for about 35 to 40 minutes.
- 8While the cake bakes, prepare the lemon drizzle topping by combining the juice of two lemons and 175 grams of granulated sugar.
- 9Let the cake cool for 10 minutes after baking.
- 10Pour the lemon drizzle topping over the slightly cooled cake, ensuring it reaches all edges.
- 11Once the topping has completely soaked in, the cake is ready to slice and serve.
Ingredients
- 1 tablespoon lemon verbena
- 4 eggs
- 225 grams caster sugar
- 225 grams baking spread
- 275 grams self-raising flour
- 2 teaspoons baking powder
- 4 tablespoons milk
- 2 zest of lemons
- 2 juice of lemons
- 175 grams granulated sugar
Equipment
tray bake tin (23x30 cm)non-stick paperoven
Tips
- If using butter, ensure it is really soft.
- Don't worry if you can't get lemon verbena, the recipe still works without it.
- Grease the tin really well and line it with non-stick paper.
- If you don't have a 23x30 cm tin, the mixture will also fill a 20 cm round tin or two 1-pound loaf tins.
- Wait 10 minutes for the cake to cool slightly before adding the lemon drizzle topping.
- Make sure to get the drizzle all the way to the edges.
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