Mary Berry’s cake has been a success for many years.
Mary Berry’s all-in-one lemon drizzle cake recipe ‘has been a success because the Nineteen Sixties’ (Picture: Getty)
Mary Berry has shared a plethora of recipes all through her profession, together with her conventional Victoria sponge and new recipes like freezer-friendly mac and cheese. The chef has additionally shared loads of cake recipes, together with her lemon drizzle traybake cake.
The recipe notes mentioned: “Mary Berry’s lemon drizzle traybake cake has been a success because the Nineteen Sixties, and that is the recipe she is most requested for when stopped on the street.” This recipe makes 18 cake squares, and also you’ll want a 12×9-inch traybake tin.
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Substances:
For the cake:
225 butter, or baking unfold, at room temperature, plus further for greasing
225g caster sugar
275g self-raising flour
One teaspoon of baking powder
4 free-range eggs
4 tablespoons of milk
Two unwaxed lemons, finely grated zest solely
For the glaze:
175g granulated sugar
Two lemons, juice solely
Methodology:
Preheat the oven to 180°C/160°C Fan, grease your tin with butter, and line the bottom with baking paper.
Measure the entire elements into a big bowl and beat for 2 minutes utilizing an electrical mixer, or till nicely blended.
Bake for 25 to half-hour, till the cake has shrunk just a little from the perimeters of the tin and it springs again when calmly touched within the centre.
In the meantime, make the glaze. Combine the sugar with the lemon juice, then stir till the combination is runny.
Depart the cake to chill for 5 minutes within the tin, then elevate it out with the liner paper nonetheless connected and place it on a wire rack set over a tray.
Brush the glaze onto the nice and cozy cake, then go away to chill. As soon as cool, take away the liner paper and minimize into 18 squares to serve.
You will need to spoon the lemon drizzle onto the cake whereas it’s nonetheless heat so the lemon juice soaks in correctly.
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