Mary Berry is the queen of baking so if you're looking for a classic lemon drizzle cake recipe, this is the one to try. Mary Berry's lemon drizzle cake recipe is one of the most popular recipes on goodtoknow and has been tried and tested by pretty much the whole of the team! This classic cake recipe is full of citrus flavour and is perfect for all baking abilities from beginners to those who fancy a spot in The Great British Bake Off tent! The light and lemony sponge is glazed with a crunchy lemon icing made with a simple sugar and lemon mixture. This delicious lemon drizzle cake will take approximately 55 mins to prepare and bake and serves up to 6 people. Store this cake in an airtight container for up to 3 days.
For the lemon drizzle cake:
1½ large eggs
87.5g (3 oz) self-raising flour
87.5g (3 oz) caster sugar
87.5g (3 oz) softened butter
3/4 level tsp baking powder
Finely grated zest of ½ lemon
For the crunchy lemon icing:
50g (2 oz) granulated sugar
Juice of ½ lemon
You'll also need:
450g (1lb) loaf tin, greased and lined
The lemon loaf will keep for 3 days and will freeze well for up to 2 months uniced.
Preheat the oven to 180ºC/350ºF/Gas Mark 4.
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 in the pre-heated oven 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 lemon drizzle 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.
This recipe is taken from Mary Berry's Stress-Free Kitchen by Mary Berry, (Headline RRP £20.00)