Indulge in the delectable flavors of Mary Berry’s Lemon Drizzle Cake, a classic dessert that combines the vibrant zest of lemons with a moist and tender crumb. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is designed to guide you effortlessly through the process, ensuring a stunning and flavorful creation that will impress your taste buds and leave you craving for more.
From the finest ingredients to essential equipment and step-by-step instructions, this comprehensive guide covers everything you need to know to master this culinary masterpiece. Explore variations that cater to different dietary preferences and discover troubleshooting tips to overcome any challenges along the way.
Prepare to embark on a delightful baking journey that will culminate in a tantalizing lemon drizzle cake that will become a cherished favorite.
Ingredients
Mary Berry’s lemon drizzle cake is a classic recipe that combines the zesty flavor of lemons with a moist and fluffy texture. The cake is made with a variety of ingredients, including:
- Flour: All-purpose flour is used in this recipe to provide structure and support to the cake.
- Sugar: Granulated sugar is used to sweeten the cake and add a crisp texture to the crust.
- Butter: Unsalted butter is used to add richness and flavor to the cake. It is important to use unsalted butter so that you can control the amount of salt in the recipe.
- Eggs: Eggs are used to bind the ingredients together and add moisture to the cake.
- Lemon zest: Lemon zest is the grated peel of a lemon. It is used to add a bright, citrusy flavor to the cake.
- Lemon juice: Lemon juice is used to add additional lemon flavor and acidity to the cake.
- Baking powder: Baking powder is a leavening agent that helps the cake to rise.
- Salt: Salt is used to enhance the flavor of the cake.
Variations
There are many variations on Mary Berry’s lemon drizzle cake recipe. Some popular variations include:
- Using different citrus fruits: You can use other citrus fruits, such as oranges or limes, in place of the lemons.
- Adding nuts or seeds: You can add chopped nuts or seeds to the cake batter for added texture and flavor.
- Using a different glaze: You can use a different glaze, such as a chocolate glaze or a cream cheese glaze, instead of the lemon drizzle.
Equipment
Mary Berry’s lemon drizzle cake requires specific equipment to achieve its light and fluffy texture and evenly distributed glaze. Understanding the purpose and proper usage of each tool will ensure a successful baking experience.
The following essential equipment is needed:
Mixing Bowls
- Large Mixing Bowl: Used for whisking together the dry ingredients and for combining the wet and dry ingredients.
- Medium Mixing Bowl: Used for preparing the lemon drizzle glaze.
Measuring Tools
- Measuring Cups and Spoons: Essential for accurately measuring ingredients, ensuring the correct proportions for the cake and glaze.
- Digital Kitchen Scale (Optional): Provides precise measurements, especially for ingredients like flour and sugar, leading to a more consistent batter.
Baking Pan
- 23 cm (9-inch) Square Baking Pan: The standard size for Mary Berry’s lemon drizzle cake, ensuring an even bake and a moist crumb.
Whisk
- Electric Hand Mixer or Stand Mixer: Essential for creaming together the butter and sugar, incorporating air into the batter for a light and fluffy texture.
- Manual Whisk: Can be used for whisking together the dry ingredients and for combining the wet and dry ingredients, though it requires more effort.
Spatula
- Rubber Spatula: Used for scraping down the sides of the bowl to ensure all ingredients are incorporated, and for spreading the batter evenly into the baking pan.
Skewer
- Cake Tester or Skewer: Used to check the doneness of the cake by inserting it into the center. If it comes out clean, the cake is done baking.
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Mary Berry’s lemon drizzle cake is a classic British dessert that is both delicious and easy to make. The cake is moist and flavorful, with a sweet and tangy lemon drizzle that adds a perfect finishing touch.
To make Mary Berry’s lemon drizzle cake, you will need the following ingredients:
- 175g (6oz) butter, softened
- 175g (6oz) caster sugar
- 3 large eggs
- 175g (6oz) self-raising flour
- 1 teaspoon baking powder
- 1 tablespoon milk
- Zest of 1 lemon
For the lemon drizzle:
- 100g (3.5oz) caster sugar
- Juice of 1 lemon
Instructions
To make the cake, preheat the oven to 180°C (160°C fan-forced). Grease and line a 20cm (8in) square baking tin.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then fold in the flour and baking powder. Stir in the milk and lemon zest.
Pour the batter into the prepared tin and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
While the cake is baking, make the lemon drizzle. In a small bowl, whisk together the caster sugar and lemon juice. Once the cake is cooked, prick it all over with a skewer and pour the lemon drizzle over the top.
Allow the cake to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
Tips
- For a stronger lemon flavor, use more lemon zest or juice.
- If you don’t have a square baking tin, you can use a round 20cm (8in) tin. The cake will be slightly thicker, but it will still cook through.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
Presentation
Mary Berry’s lemon drizzle cake is a classic for a reason. It’s moist, flavorful, and has the perfect balance of sweetness and tartness. But even a classic can be elevated with a little extra attention to presentation.
One of the simplest ways to make your cake look more appealing is to give it a generous dusting of powdered sugar. This will give it a delicate, snow-white finish that will make it look even more tempting. You can also drizzle the cake with a little extra lemon glaze, which will add a touch of shine and flavor.
Garnishes and Accompaniments
If you want to take your presentation to the next level, you can add some garnishes or accompaniments. Fresh berries, such as raspberries or blueberries, are a classic choice that will add a pop of color and flavor. You can also try candied lemon peel, which will give the cake a sophisticated touch.
Special Techniques
If you’re feeling adventurous, you can try some special techniques to create a visually stunning cake. One option is to make a two-layer cake and offset the layers slightly. This will give the cake a more modern and elegant look.
You can also try piping the glaze onto the cake in a decorative pattern. This will add a touch of whimsy and make the cake look even more special.
Variations
The classic Mary Berry lemon drizzle cake is a versatile recipe that can be adapted to suit different dietary needs and flavor preferences. Here are a few variations to inspire your baking adventures:
Gluten-Free
- Replace the all-purpose flour with a gluten-free flour blend, such as almond flour, coconut flour, or a commercial gluten-free blend.
- Ensure that all other ingredients, including the baking powder, are also gluten-free certified.
Dairy-Free
- Substitute the butter with a plant-based butter or margarine.
- Replace the milk with a plant-based milk, such as almond milk, oat milk, or soy milk.
Vegan
- Use a plant-based butter or margarine.
- Replace the eggs with a vegan egg substitute, such as flaxseed meal or chia seeds mixed with water.
- Use a plant-based milk.
Flavor and Texture Variations
In addition to dietary variations, you can experiment with different flavors and textures to create unique lemon drizzle cakes:
- Lemon Zest and Poppy Seeds: Add a burst of citrus and a nutty crunch with lemon zest and poppy seeds.
- Blueberry Swirl: Fold in fresh or frozen blueberries for a vibrant and fruity twist.
- Almond Flour: Use almond flour for a denser and richer cake with a nutty flavor.
- Olive Oil: Replace the butter with olive oil for a moist and flavorful cake with a subtle fruity note.
Troubleshooting
Baking Mary Berry’s lemon drizzle cake is a delightful process, but sometimes unexpected challenges can arise. Here’s a guide to help you troubleshoot common problems and achieve a perfect cake every time.
To prevent future mishaps, pay meticulous attention to ingredient measurements, oven temperature, and baking time. Additionally, using high-quality ingredients and following the recipe instructions precisely can significantly reduce the likelihood of encountering issues.
Dense and Heavy Cake
- Overmixing the batter: Overmixing can develop the gluten in the flour, resulting in a tough and dense cake. Mix the batter only until the ingredients are just combined.
- Incorrect baking temperature: A too-low oven temperature can prevent the cake from rising properly, leading to a dense texture. Ensure the oven is preheated to the correct temperature before baking.
- Too much flour: Accidentally adding too much flour can weigh down the cake, making it dense. Measure the flour accurately using a kitchen scale or the spoon and level method.
Dry Cake
- Overbaking: Baking the cake for too long can dry it out. Check the cake with a toothpick or skewer after the recommended baking time to ensure it’s cooked through but not overdone.
- Insufficient liquid: Double-check the recipe to ensure you’ve added the correct amount of liquid. Adding too little liquid can result in a dry cake.
- Incorrect ingredients: Using expired baking powder or baking soda can prevent the cake from rising properly, leading to a dry texture. Ensure your baking ingredients are fresh and active.
Soggy Bottom
- Underbaking: The cake may not have baked long enough, resulting in a soggy bottom. Increase the baking time slightly next time.
- Too much drizzle: Pouring too much lemon drizzle over the cake can make the bottom soggy. Use a light hand when adding the drizzle and allow the cake to cool slightly before pouring it over.
- Incorrect pan size: Baking the cake in a pan that is too large can result in a thin and soggy bottom. Use the pan size specified in the recipe.
Cracked Top
- Overbeating the batter: Overbeating the batter can incorporate too much air, causing the cake to crack as it bakes. Mix the batter only until the ingredients are combined.
- Too much baking powder: Adding too much baking powder can cause the cake to rise too quickly, resulting in cracks on the surface. Measure the baking powder accurately.
- Sudden temperature change: Opening the oven door too often during baking can cause a sudden temperature change, leading to cracks on the cake’s surface.
Outcome Summary
Mary Berry’s Lemon Drizzle Cake is more than just a dessert; it’s a testament to the joy and satisfaction that baking can bring. With its zesty lemon flavor, moist texture, and versatility, this cake is perfect for any occasion. Whether you’re hosting a tea party, celebrating a special event, or simply indulging in a sweet treat, this recipe will provide you with the knowledge and confidence to create a masterpiece that will delight your senses and leave you with a lasting memory of culinary excellence.
Helpful Answers
Can I use a different type of citrus fruit in this recipe?
Yes, you can substitute the lemon juice and zest with an equal amount of orange, lime, or grapefruit juice and zest. This will create a different flavor profile, but the overall method and ingredients remain the same.
How can I make a gluten-free version of this cake?
To make a gluten-free version, replace the all-purpose flour with a gluten-free flour blend. Be sure to check the packaging of your flour blend to ensure it is suitable for baking cakes.
Why did my cake sink in the middle?
There are a few reasons why your cake may have sunk in the middle. One possibility is that you overmixed the batter. Overmixing can develop the gluten in the flour, which can lead to a tough and dense cake. Another possibility is that your oven temperature was too high.
A high oven temperature can cause the outside of the cake to cook too quickly, while the inside remains uncooked. Finally, your cake may have sunk if you opened the oven door too often during baking. Opening the oven door allows heat to escape, which can cause the cake to fall.