Mary Berry’s Lemon Drizzle Cake (With A Twist)
We don’t know about you but every year when the Great British Bake-Off returns, it gets us in the mood for some more English Country Cooking! We just love all the inspiring creations that we see on Bake off and we love trying out lots of different recipes and adding our own twist.
Mary Berry’s extraordinary zingy lemon drizzle cake recipe is one of our favourites. It’s the perfect accompaniment with a hot cup of tea or coffee or even as a light dessert to have after a Sunday roast. We have taken this recipe up to the next level with a secret ingredient to add that little bit of “extra special”
- 175g caster sugar
- 175g self-raising flour
- 175g softened butter
- 3 eggs
- Finely grated zest of 1 lemon
- ¾ level tsp baking powder
For The Lemon Drizzle Topping
- 100g granulated sugar
- Juice of 1 lemon
Special Bakeware / Equipment
- Electric whisk
- A tray bake or roasting, greased and lined
- Preheat the oven to 180ºC, gas 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.
Now for the secret ingredient…
For extra sweet, citrusy taste add 2 table spoons of lemon curd to the mix and indulge in succulent texture.
- Bake in the pre-heated oven for about 40 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.
For an elegant decoration and a finished touch, sprinkle on some sweet pomegranate seeds on top and voila!
On your marks, get set… BAKE!