If, like us, you’ve been experiencing drizzly, grey days lately, you might (like me) have been craving comfort food. I did yesterday, which is why I decided to bake Mary Berry’s lemon drizzle cake. This is a recipe I come back to time and time again, because, for me, it is foolproof. It uses Mary’s all-in-one method, everything just goes in the bowl together and gets mixed up, so it’s super quick to rustle up for guests. The crunchy lemon topping really makes it, and a sneaky slice while the cake is still warm is just DIVINE (well, you have to make sure it tastes OK, right?).
This cake will fill your house with a warming, lemony smell, and draw everyone into the kitchen to find the source. Lemons may not be particularly seasonal right now, but if you’re looking for a cake which is comforting, delicious, and easy to bake, this is it. I usually bake this cake in a round bundt tin, for extra prettiness. But whatever. It’s going to taste just as good whatever you bake it in.
Lemon drizzle cake
from Mary Berry’s Baking Bible
225g (8oz) softened butter
225g (8oz) caster sugar
275g (10oz) self-raising flour
2 level teaspoons baking powder
4 tablespoons milk (or enough to make the cake mixture loose and creamy)
finely grated rind of 2 lemons
For the crunchy topping:
couple of tablespoons granulated sugar
juice of 1 lemon (or enough to make a runny mixture)
– Preheat the oven to 160°C/Fan 140°C. Grease a bundt or round cake tin then line the base with baking parchment.
– Measure all the ingredients for the cake into a large bowl or electric mixer and beat until well blended. Turn the mixture into the prepared tin and level the top with the back of a spoon.
– Bake in the preheated oven for 35-40 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre. Leave to cool in the tin for a few minutes then turn out and peel off the baking parchment.
– To make the crunchy topping, mix the granulated sugar and lemon juice in a small bowl to give a runny consistency. Spoon the mixture evenly over the cake while it is still warm. DEVOUR!