Mary Berry Lemon Verbena Cake Recipes
MARY BERRY'S LEMON DRIZZLE CAKE
An easy recipe for the classic lemon drizzle cake from Mary Berry. With easy step by step instructions it's a really easy recipe for kids to follow.
Provided by cookingwithmykids
Categories Afternoon tea
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
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