Mary Berrys Lemon Drizzle Cake Recipe 435

MARY BERRY'S LEMON DRIZZLE CAKE

Steps:

• Preheat oven to 350F Grease and flour a standard 9 or 10 cup bundt pan
• First make the lemon sugar: put the sugar and lemon peels in a food processor and process until the zest is completely incorporated in to the sugar. It will be pale yellow, moist, and fragrant. Note: if you don't have a food processor, the finely grate the zest of two lemons and mix into the sugar by hand.
• Put the sugar and butter into the bowl of a stand mixer, or you can mix by hand with electric beaters. Cream them together for 4 to 5 minutes, scraping down the bowl as necessary. It should be pale and fluffy. Beat in the eggs, one by one.
• Blend in the milk, then the baking powder, and finally fold in the flour. Don't over mix, but make sure everything is evenly incorporated.
• Spoon the batter into your prepared pan and spread out evenly. Bake for 35 minutes, or until risen, golden, and a toothpick inserted near the center comes out without wet batter on it. The top should spring back when lightly touched.
• Let the cake cool for 12 minutes, then run a thin offset spreading knife around the edges to gently loosen them. Loosen the cake around the center neck of the pan, soo. Gently flip the cake over onto a cooling rack.
• Meanwhile, mix the sugar with enough lemon juice to make a loose paste, about the consistency of a runny honey. Brush the glaze liberally over the entire surface of the cake (while it is still warm!) going over it more than once if necessary. You'll want a thick even coating. Let the icing dry before slicing.

LEMON DRIZZLE TRAYBAKE CAKE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with butter and line the base with baking paper.
• Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared tin and level the top.
• Bake for 35-40 minutes, until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake.
• Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency.
• Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray.
• Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve.

MARY BERRY'S LEMON DRIZZLE CAKE

Steps:

• Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 X 5 inch loaf tin and line with baking paper, leaving an overhang to lift it out with.
• Using an electric mixer beat all of the cake ingredients together in a bowl until smooth. Spoon into the baking in and smooth the top over.
• Bake for 40 to 45 minutes until risen, golden brown and shrinking away a bit from the sides of the tin. The top should spring back when lightly touched.
• Whisk the lemon juice and sugar for the drizzle topping together and spoon it over top of the warm cake.
• Leave to cool a little then lift out of the pan using the baking paper and set on a wire rack to cool completely.

MARY BERRY'S LEMON DRIZZLE CAKE RECIPE - (4.3/5)

Steps:

• Preheat the oven to 350°F. 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 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 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.

LEMON DRIZZLE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4.
• Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
• Sift in the self-raising flour, then add the lemon zest and mix until well combined.
• Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
• Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
• While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle.
• Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.
• Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

LEMON DRIZZLE CAKE

Steps:

• Heat oven to 325 degrees and place a rack in the center. Grease a 9-by-12-inch baking pan and line with parchment paper, allowing a 2-inch overhang on the long sides.
• In a medium bowl, whisk together flour, baking powder, salt and lemon zest.
• In the bowl of an electric mixer, beat together butter and half of the sugar (225 grams/1 cup plus 2 tablespoons) until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down the sides of the bowl as necessary (mixture will look curdled, and that's O.K.). Mix in flour mixture until combined, then scrape into prepared baking pan, smoothing the top.
• Bake until golden brown and springy, and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes, then use the paper overhang to lift the cake out of the pan; transfer to wire rack set over a rimmed baking sheet and carefully remove paper.
• While cake bakes, in a small bowl mix together remaining half of the sugar (225 grams/1 cup plus 2 tablespoons) and enough lemon juice to make a runny mixture. While cake is still warm, spoon the sugar mixture evenly over the top. (The cake has to be cooled slightly to prevent topping from melting, but warm enough that it soaks into the cake, leaving a crunchy sugar coat on top.) Let cool, then cut into squares.