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Mary Berry shares a simple recipe to make her ‘favourite’ lemon drizzle cake

Mary Berry, 85, is a chef who is well known as a former judge on The Great British Bake Off. She will often share delicious recipes for Britons to make at home.

Speaking in unearthed footage, the cooking legend shared a recipe for lemon drizzle cake.

She described the recipe while speaking in BBC’s Mary Berry’s Absolute Favourites, which aired in 2015.

The TV chef stated the recipe was one of her “favourite” cakes as she made it.

She said: “If you ask anyone what their favourite cake is, it’s nearly always lemon drizzle – it’s certainly mine.”

Ingredients

Cake

Lemon verbena (optional)

Four eggs

225g caster sugar

225g butter or baking spread

275g self-raising flour

Two teaspoons of baking powder

Four tablespoons of milk

Zest of two lemons

Topping

Juice of two lemons

175g granulated sugar

The chef began by chopping up lemon verbena leaves into small pieces.

She added: “If they are really tough leaves from a big plant you want to take out the middle of the leaf so it’s not too tough.”

For those who don’t have lemon verbena to hand, Mary explained the recipe still works without.

To make the cake, Mary instructed bakers to add the chopped verbena leaves, four eggs, 225 grams of caster sugar and 225 grams of baking spread to a bowl.

“If you like to use butter, it must be really soft,” Mary advised.

Next, bakers should add the self-raising flour, baking powder and milk to the bowl.

Mary then grated the zest of two lemons before adding to the rest of the mixture.

Bakers should beat the ingredients in the bowl together until “beautifully smooth”.

Once the mixture is ready, grease a traybake tin, measuring 23cm by 30cm, and line it with non-stick paper.

She explained the mixture will also fit loaf and circular tins.

The tray goes in the oven at 160 for 35 to 40 minutes, until a golden brown colour.

While the cake is baking, the lemon drizzle topping can be made.

In a bowl, combine the juice of two lemons with 175 grams of granulated sugar.

When the cake is ready, leave to cool for 10 minutes before covering with the lemon drizzle topping.

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