Mary Berrys Lemon Drizzle Cake Food

LEMON DRIZZLE TRAYBAKE CAKE

Lemon drizzle traybake cake image

Mary Berry's lemon drizzle traybake cake has been a hit since the 1960s, and this is the recipe she is most asked for when stopped in the street. Equipment and preparation: for this recipe you will need a 30x23cm/12x9in tray bake tin. Each serving provides 290 kcal, 4g protein, 38.5g carbohydrates (of which 25g sugars), 13.5g fat (of which 8g saturates), 0.7g fibre and 0.6g salt.

Provided by Mary Berry

Yield Makes 16 slices

Number Of Ingredients 10

Ingredients

225g/8oz butter or baking spread at room temperature, plus extra for greasing
225g/8oz caster sugar
275g/10oz self-raising flour
2 level tsp baking powder
4 free-range eggs
4 tbsp milk
2 unwaxed lemons, finely grated zest only
1 heaped tbsp very finely chopped lemon verbena (optional)
175g/6oz granulated sugar
2 lemons, juice only

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.

Nutrition Facts : Calories 290kcal, Carbohydrate 38.5g, Fat 13.5g, Fiber 0.7g, Protein 4g, SaturatedFat 8g, Sugar 25g

MARY BERRY'S LEMON DRIZZLE CAKE

Mary Berry's Lemon Drizzle Cake image

Everyone's favourite cake. Its a Mary Berry recipe so you know its fool proof and delicious!

Provided by Marie Rayner

Time 50m

Number Of Ingredients 9

Ingredients

3/4 cup + 1 TBS (175g) softened butter
1 1/4 cups (175g) self raising flour (see notes)
3/4 cup (175g) castor sugar (finely granulated sugar
3 large free range eggs
the finely grated zest of one lemon
1/2 tsp lemon extract (my addition)
3/4 level tsp of baking powder
The juice of one lemon
1/2 cup (100g) granulated sugar

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)

Mary Berry's Lemon Drizzle Cake Recipe - (4.3/5) image

Provided by á-15311

Number Of Ingredients 9

Ingredients

1 1/2 large eggs
3 ounces self-raising flour
3 ounces caster sugar
3 ounces butter, softened
3/4 level teaspoon baking powder
Zest of 1/2 lemon, finely grated
2 ounces granulated sugar
Juice of 1/2 lemon
1 pound loaf tin, greased and lined

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.

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