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.
Ingredients
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!
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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One of my favourite festive past-times is baking mince pies. I really enjoy making the pastry from scratch and sharing them out to all my friends and family. I love taking a little box of them whenever I visit someone! The recipe is below...
You Will Need ::
8oz Self Raising Flour
6oz Butter (cut into cubes)
1 tbsp. Caster Sugar
1 egg (separated)
Zest & Juice of half an orange
2 (or 1 large) jar of Mincemeat
Caster Sugar & Orange peel strips (optional) to decorate.
Preheat oven to 200 degrees C.
Sift the flour into the bowl, rub in soft butter until it resembles breadcrumbs.
Dissolve caster sugar in egg yolk and add 2 teaspoons of orange juice.
Add this to the flour mixture, along with the orange rind and mix together to form a firm dough.
Roll dough on a floured surface until a quarter of an inch thick. The dough is quite sticky, so make sure you move it in between rolling! Try to handle it as little as possible, the more contact the tougher it will get.
Use a big circle cutter for the base and whatever shape you’d like for the top! I love using stars or snowflakes, as shown. If you want a complete 'lid' on your mince pies and don’t want any mincemeat showing, make sure you poke a hole in the top on the mince pie to let air out whilst cooking.
8oz Self Raising Flour
6oz Butter (cut into cubes)
1 tbsp. Caster Sugar
1 egg (separated)
Zest & Juice of half an orange
2 (or 1 large) jar of Mincemeat
Caster Sugar & Orange peel strips (optional) to decorate.
Preheat oven to 200 degrees C.
Sift the flour into the bowl, rub in soft butter until it resembles breadcrumbs.
Dissolve caster sugar in egg yolk and add 2 teaspoons of orange juice.
Add this to the flour mixture, along with the orange rind and mix together to form a firm dough.
Roll dough on a floured surface until a quarter of an inch thick. The dough is quite sticky, so make sure you move it in between rolling! Try to handle it as little as possible, the more contact the tougher it will get.
Use a big circle cutter for the base and whatever shape you’d like for the top! I love using stars or snowflakes, as shown. If you want a complete 'lid' on your mince pies and don’t want any mincemeat showing, make sure you poke a hole in the top on the mince pie to let air out whilst cooking.
Then, place these in the oven for 15 minutes, until golden brown!
Take out and immediately sprinkle caster sugar on top. The pastry is suuuper short so they can be tricky to get out of the tray, maybe let the cool and harden a little first (I had a few crumble on me this time round!)
Make yourself a cup of tea, pop on a christmas film and enjoy!
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