Rainy day lemon cake

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

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Ingredients:
225g (8oz) softened butter
225g (8oz) caster sugar
275g (10oz) self-raising flour
2 level teaspoons baking powder
4 eggs
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!

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