Mary Berry’s Lemon Drizzle Cake

Who doesn’t love a slice of lemon drizzle?

That, with Earl Grey = yum!

Lemon drizzle being a classic British favourite, I went for Mary Berry’s recipe. There is a video of it here Mary Berry’s Lemon Verbena Drizzle Cake

Let’s start with the ingredients. Put them in a mixing bowl in this order:

1 Tbsp    lemon verbena, chopped (optional)
4              eggs
225g        castor sugar
225g        baking spread / softened (really soft) butter
275g        self-raising flour
2 tsp        baking powder
4 Tbsp     milk
zest of 2 lemons

Then, ‘beat for about one minute until beautifully smooth.’

This amount of mixture fill a tray bake tin 23x30cm or 20cm round tin or two 1-pound loaf tins.

Mary Berry used a tray bake tin and hers was baked @160ºC (fan oven) for 35-40 minutes.


For the lemon drizzle topping,

Start with the juice of two lemons, then add 175g of granulated sugar, and stir. That’s it.


When the cake is done, take out and wait 10 minutes for the it to cool slightly before topping it with the lemon drizzle.


So, that’s about all the steps!

I omitted the verbena, used Lurpak salted butter, 180g fine granulated sugar, beat the eggs till foamy, and the rest were the same. I did not dare to use Mary Berry’s all-in-one method though, I went with the conventional creaming method (cream butter & sugar, then fold in liquid/dry ingredients alternately). The batter was thick and foamy.

 Mine was baked at 180ºC for 45 minutes.





… …

Volcano eruption!

Happened because I was too greedy, over-filled the pan, like this:



Lesson learned!

Anyway, I managed to tidy it up and make it look like this:


and then this:


I also made some lemon icing to my own formula: 1 part lemon juice to 3.5 parts powdered sugar. This has a real lemony ‘kick’! (ref: top picture)


This is the one with the ‘drizzle’. Tasted absolutely fantastic with lemon juice soaked all over (the top)! Mwoah!

Taste: ✮✮✮
TOO SWEET!!! 180g sugar was still too much. Don’t understand how people use 225g! Lemon flavour was strong and nice. The drizzle glaze is an absolute must, however in order to let it soak through as much as possible, try not to brown the crust too much. No wonder Mary Berry used a tray bake.

Texture: ✮✮
Good but nothing impressive. Just like any ordinary butter cake. Loosely textured, coarse crumbs. Not especially moist either but still alright.

Will I bake this again?

Yes, because I do love some lemon cake and I have not found another recipe better than this, yet!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s