Mary Berry’s Lemon Drizzle Cake
Mary Berry's Lemon Drizzle Cake is by far the best moist lemon drizzle cake you will ever make. It's a soft and fluffy cake with the tangiest of lemon syrups drizzled over the top while still barely warm. That means that the perfect sugary crust with a tangy lemon bite forms over these little cakes wrapping them in a tangy sweetness that you will not be able to resist!
- 1 cup butter softened
- 1 cup caster sugar
- 2 cups self-raising flour
- 2 teaspoons baking powder
- 4 eggs
- 4 tablespoons milk
- finely grated rind of 2 lemons
- 3/4 cup granulated caster sugar
- juice of 2 lemons
For the Icing
- 2 cups icing sugar
- 1/4- 1/3 cup lemon juice
Grease a mini bundt pan tin and pre-heat the oven to 160°C/325°F/Gas 3.
Measure all the ingredients for the cakes into a large bowl and beat well for about 2 minutes until well blended, an electric mixer is best for this but of course you can also beat by hand with a wooden spoon. Turn the mixture into the prepared tins, scraping the sides of the bowl with a plastic spatula to remove all of the mixture. Level the top gently with the back of the spatula.
Bake in the middle of the pre-heated oven for about 12-18 minutes or until the cakes spring back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin.
Allow the cakes to cool in the tin for a few minutes then turn them out onto a cooling rack with a baking tray underneath to catch and drizzle.
To make the crunchy topping, mix the lemon juice and granulated sugar in a small bowl to give a runny consistency. Spoon this mixture evenly over the cakes whilst it is still just warm.
Let cool fully and mix the icing together. Spoon liberally over the top of the cakes letting the excess run down the sides. Decorate with coriander (cilantro) flowers.