Mary berry round lemon drizzle cake
Mary berry round lemon drizzle cake is a classic British dessert that features a moist and zesty sponge cake, soaked in a tangy lemon syrup. The cake is typically made with simple ingredients such as flour, sugar, eggs, butter, and lemons. It’s perfect for afternoon tea or any special occasion where you want to impress your guests with an easy-to-make yet delicious treat. Mary Berry is known for her expertise in baking and this recipe has become one of her most popular creations over the years.
Why people also love Mary berry round lemon drizzle cake
People love Mary Berry’s round lemon drizzle cake because of its simplicity and accessibility. The recipe uses basic ingredients that are easy to find in most kitchens, making it an accessible option for bakers of all levels. Additionally, the cake has a moist texture with a tangy lemon flavor that is both refreshing and satisfying. The drizzle topping adds an extra layer of sweetness and moisture to the cake, which makes it even more delicious. Finally, Mary Berry is a well-known and respected baker whose recipes have been tested by many people over time – so you know you’re getting a reliable recipe when you make this cake!
Ingredients:
- 225g (8 oz) unsalted butter, softened
- 225g (8 oz) caster sugar
- 4 large eggs
- finely grated zest of 2 lemons
- 225g (8 oz) self-raising flour, sifted
- For the drizzle topping: juice of 2 lemons and approximately 85g (3 oz) granulated sugar
Instructions:
- Preheat your oven to180°C/160°C fan/gas mark four. Grease a round cake tin with butter or cooking spray.
- In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next one.
- Add the finely grated zest of two lemons and fold in the sifted self-raising flour until well combined.
- Pour the cake mixture into your prepared tin, smoothing it out with a spatula or knife.
- Bake for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean.
- While your cake is baking, mix together juice from two lemons and approximately 85g (3 oz) granulated sugar to make your drizzle topping.
- Once your cake is done baking, remove it from oven and pierce all over with a fork while still hot – this will help absorb more syrup later on!
- Slowly pour over your lemon drizzle topping so that it seeps into all parts of the sponge evenly.
- Leave to cool completely before removing from the tin and serving. Enjoy!
Quick Facts
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: About an hour and 5 minutes
- Difficulty: Easy
- Cuisine: British
- Category: Dessert/Cake
Equipment Needed:
- Mixing bowl
- Electric mixer or whisk
- Lemon zester/grater
- Sifter
- Spatula or knife
- Cake tin
Yield: One round cake (serves about 8 people)
Serving Suggestions:
The lemon drizzle cake is perfect to serve with a cup of tea. You can also add whipped cream or vanilla ice cream on top for extra flavor.
Expert Tips & Tricks:
- Make sure you zest your lemons before juicing them to get the most flavor out of them.
- When adding the flour to your mixture, be careful not to overmix as this can lead to a tough cake texture.
- If you want an extra tangy flavor, add more lemon juice or zest to your drizzle topping.
Nutrition Information:
Each serving (1/8th of the cake) contains approximately:
- Calories: 382
- Fat: 17g
- Saturated fat: 10g
- Cholesterol: 93mg
- Sodium: 238mg
- Carbohydrates: 53g
- Fiber :1g
- Sugar :37 g
- Protein :4 g
Presentation: This round lemon drizzle cake looks best when it’s served on a simple white plate with a dusting of powdered sugar and some fresh berries on top. You can also decorate it with thin slices of lemon or some edible flowers to make it look even more visually appealing.
Variations and substitutions for Mary berry round lemon drizzle cake recipe:
Variations:
- Orange Drizzle Cake: Substitute the lemons with oranges to make an orange drizzle cake.
- Lime Drizzle Cake: Swap out the lemons for limes to create a lime-flavored version of this classic cake.
- Lemon Blueberry Drizzle Cake: Add fresh blueberries to your batter before baking to give your lemon drizzle cake an extra burst of flavor.
Substitutions:
- Gluten-Free Flour: You can substitute regular flour with gluten-free flour if you’re looking for a gluten-free option. Just make sure that it is a 1-to-1 substitution ratio.
- Dairy-Free Butter/Margarine: If you want to make this recipe dairy-free, use margarine or vegan butter instead of regular butter.
- Egg Substitutes: If you’re looking for an egg-free option, you can substitute each egg with 1/4 cup of unsweetened applesauce or mashed bananas. You can also use a commercial egg replacer according to package instructions.
Recommendations and notices:
- Zest the lemons before you juice them.
- Use fresh lemon juice instead of bottled for a more vibrant flavor.
- Be careful not to overmix the batter as it can result in a dense cake.
- To ensure that the syrup is evenly distributed, poke holes all over the surface of the cake with a skewer before pouring it on top.
- Allow the cake to cool completely in the pan before taking it out.
- Store any leftover cake in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
FAQ for Mary berry round lemon drizzle cake
Yes! This lemon drizzle cake can be made a day in advance. Store it in an airtight container at room temperature until ready to serve.
The cake should be golden brown on top and a toothpick inserted into the center should come out clean.
While you can use bottled lemon juice, fresh lemon juice will give your cake a more vibrant flavor.
Yes! Wrap the cooled cake tightly in plastic wrap or foil before freezing. It can be frozen for up to approximately 1 month.
Caster sugar is a fine-grained sugar that dissolves quickly and easily. It is also known as superfine or baker’s sugar in some countries. If you don’t have caster sugar, you can make your own by grinding granulated sugar in a food processor until it becomes finer in texture.
