Bake off Lemon Drizzle Cake
Nadiya won 2015 Great British Bake Off with her show stopping Lemon Drizzle cake. We thought you’d like this one from her judge Mary Berry – queen of Baking. This recipe is taken from Mary Berry’s Stress-Free Kitchen.
Ingredients
- 1½ large eggs
- 87.5 g 3 oz self-raising flour
- 87.5 g 3 oz caster sugar
- 87.5 g 3 oz softened butter
- 3/4 level tsp baking powder
- Finely grated zest of ½ lemon
- For the crunchy lemon icing:
- 50 g 2 oz granulated sugar
- Juice of ½ lemon
You’ll also need:
- 450 g 1lb loaf tin, greased and lined
Instructions
- Preheat the oven to 180ºC/350ºF/Gas Mark 4.
- 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.
- 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.
- While the cake is still warm, make the lemon drizzle topping. Mix together the sugar and lemon juice, and pour over the warm cake.
- Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin.