Mary berry All In One Lemon Drizzle Cake
Mary berry All In One Lemon Drizzle Cake is a classic British cake that is perfect for any occasion. It’s made by combining all the ingredients in one bowl, making it easy and quick to prepare. The cake has a light texture with a tangy lemon flavor that is complemented by the sweet drizzle on top. This recipe is sure to impress your guests or loved ones and can be enjoyed as an afternoon tea treat or dessert after dinner.
Why people also love Mary berry All In One Lemon Drizzle Cake
Mary Berry’s all-in-one lemon drizzle cake is a classic recipe that has been loved for generations. The combination of tangy lemon and sweet, moist sponge makes it irresistible to anyone who tries it. It’s also incredibly easy to make, with all the ingredients mixed together in one bowl before being baked to perfection. Whether you’re an experienced baker or just starting out, this recipe is sure to impress!
Ingredients:
- 225g self-raising flour
- 225g caster sugar
- 225g softened butter
- 4 eggs
- 2 tsp baking powder
- zest of two lemons
For the drizzle topping:
- juice of two lemons
- 85g caster sugar
Instructions:
- Preheat your oven to gas mark four or electric equivalent (180°C/160°C fan).
- Grease a loaf tin with butter, then line it with parchment paper.
- Add all cake ingredients into a large mixing bowl.
- Using an electric mixer, beat the mixture until well combined and smooth.
- Pour the batter into your prepared loaf tin, smoothing out any lumps or bumps on top using a spatula.
- Bake the cake in the preheated oven for 45-50 minutes or until a skewer inserted into the center of the cake comes out clean.
- While your cake is baking, prepare your drizzle topping by mixing together lemon juice and caster sugar in a small bowl.
- Once you remove your cake from the oven, use a fork to poke holes all over it while it’s still hot.
- Pour your drizzle mixture over the top of your warm cake, allowing it to soak through evenly using a spoon if necessary
- Leave to cool completely before slicing and serving.
Quick Facts
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: Approximately 1 hour and 5 minutes
- Difficulty: Easy
- Cuisine: British
- Category: Dessert/Baking
- Yield: One loaf cake, approximately eight servings.
Equipment Needed:
- Electric mixer or hand whisk
- Mixing bowl
- Loaf tin (23cm x13cm)
- Parchment paper
Serving Suggestions: Serve this delicious lemon drizzle cake as a dessert after dinner or with afternoon tea. You can also add whipped cream or ice cream on top of each slice to make it even more decadent.
Expert Tips & Tricks:
- Make sure all your all ingredients are at room temperature before you start baking. This will help them mix together more easily and result in a smoother batter.
- Use fresh lemons for the good flavor, and be sure to zest them before juicing.
- If your cake is browning too quickly on top, cover it with foil halfway through baking to prevent burning.
- For an extra lemony kick, add some lemon extract or additional zest to the batter.
Nutrition Information:
- Calories: 410
- Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 51g
- Sugar: 36g
- Protein: 4g
Variations and substitutions you can try for Mary berry All In One Lemon Drizzle Cake:
- Orange Drizzle Cake: Substitute the lemons with oranges to make an orange drizzle cake.
- Lime Drizzle Cake: Use limes instead of lemons to create a tangy lime-flavored cake.
- Grapefruit Drizzle Cake: Swap out the lemon zest and juice for grapefruit, giving your cake a sweet yet slightly bitter taste.
- Gluten-Free Version: Replace self-raising flour with gluten-free self-raising flour to make this recipe gluten-free.
- Vegan Version: To make it vegan-friendly, use plant-based butter or margarine instead of regular butter, and replace eggs with applesauce or mashed bananas.
Recommendations and notices:
- Be sure to use fresh lemons for the best flavor.
- Make sure all your ingredients are at room temperature before you start baking, as this will help them mix together more easily and result in a smoother batter.
- Use parchment paper to line your loaf tin, as this will make it easier to remove the cake from the tin once it’s baked.
- Poke holes all over the top of your warm cake with a fork before pouring over the drizzle mixture so that it can soak through evenly.
- Let your cake cool completely before slicing and serving, otherwise it may crumble or fall apart when cut.
FAQ for Mary berry All In One Lemon Drizzle Cake
Yes, you can substitute the lemons with other citrus fruits such as oranges, limes or grapefruits.
Yes, you can bake the cake ahead of time and store it in an airtight container for up to 3 days. The drizzle will keep the cake moist.
You can check if your cake is done by inserting a skewer into the center – if it comes out clean, then your cake is ready.
Yes, you can freeze the cake either before or after adding the drizzle. Wrap it tightly in cling film and store it in an airtight container or freezer bag for up to 3 months.
If your cake sinks in the middle, it may be due to overmixing or underbaking. To prevent this from happening, make sure not to overbeat your batter and bake your cake until a skewer comes out clean when inserted into the center.
