Mary Berry's Lemon Drizzle Cake
Mary Berry's Lemon Drizzle Cake
Ingredients
For the lemon drizzle cake:
1½ large eggs
87.5g (3 oz) self-raising flour
87.5g (3 oz) caster sugar
87.5g (3 oz) softened butter
¾ level tsp baking powder
Finely grated zest of ½ lemon
For the crunchy lemon icing:
50g (2 oz) granulated sugar
Juice of ½ lemon
You'll also need:
450g (1lb) loaf tin, greased and lined
The lemon loaf will keep for 3 days and will freeze well for up to 2 months uniced.
Method
1) Preheat the oven to 180ºC, gas 4.
2) Beat together the eggs, flour, caster sugar, butter, baking powder and lemon zest until smooth in a large mixing bowl and turn into the prepared tin.
3) Bake in the pre-heated oven for about 35 mins, or until golden brown, shrinking away from the sides of the tin and springy to the touch.
4) While the cake is still warm, make the lemon drizzle topping. Mix together the sugar and lemon juice, and pour over the warm cake.
5) Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin.