Monday 2 April 2018

The BEST Lemon Drizzle Cake

As it's a drizzly bank holiday Monday, I thought I'd share a little slice of sunshine with you in the best Lemon Drizzle Cake recipe. 

This is a Mary Berry recipe (she's always got your back with the best bakes) and wins every award in my book due to the sweet, sour, crunchy, sugar topping - the dream. It's the most simple recipe - one of those just mix it all together and bake kinda recipes - and the chances are you'll have most of the ingredients lurking about in cupboards already. 
Cake cut into squares

for the cake:
225g butter (softened)
225g caster sugar
275g self-raising flour
2 teaspoons baking powder
4 eggs
4 tablespoons milk
finely grated rind of 2 lemons

for the crunchy topping:
175g granulated sugar
juice of 2 lemons 

Equipment: Traybake tin (30x23x4cm)
Prep Time: 10 minutes Bake Time: 40 minutes

1. Line your cake tin with baking parchment to cover the bottom and sides and pre-heat your oven to 180°C.
2. Measure all the ingredients for the cake into a large bowl and mix well for around 2 minutes - I'd recommend using an electric whisk as it's much quicker, but it can be done by hand if you're up for an arm workout!  Once the mixture is smooth, pour the mix into your lined tray, scraping the sides of the bowl and then smoothing over the top of the with a spatula. 
3. Bake for 35-40 minutes. Test the cake is baked by putting a cocktail stick into the centre, if it comes out dry your cake it ready to come out. If it has cake mix on it, it needs a little longer. 
4. Unlike most cakes, you want to do your icing whilst it's still warm, so allow the cake to cool slightly in the tin for a minute or so, then carefully lift the cake out, remove the baking parchment and place on a wire rack. 
5. Now for the the best bit, the crunchy topping! To ensure the lemon drizzles straight in, use a fork or cocktail stick to create small holes over the top of the cake. Then, spoon over your lemon and sugar mix whilst the cake is still warm - the lemon should sink in and the sugar should sit on top. you might want to place a tray under your wire rack to catch any drips as it can get a little messy. 
6. Once cool, cut into squares and enjoy! 
Close up of lemon/sugar topping
Close up of lemon drizzle cake
It's perfect to make on a rainy bank holiday like today but it's a recipe I find myself using all year round - particularly for Summer BBQ's... which feel a lifetime away right now, huh?

What's your favourite cake to bake? 


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