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!
INGREDIENTS
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
CRUNCHY TOPPING
3/4 cup granulated caster sugar
juice of 2 lemons
FOR THE ICING
2 cups icing sugar
1/4- 1/3 cup lemon juice
INSTRUCTIONS
INGREDIENTS
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
CRUNCHY TOPPING
3/4 cup granulated caster sugar
juice of 2 lemons
FOR THE ICING
2 cups icing sugar
1/4- 1/3 cup lemon juice
INSTRUCTIONS
- 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.
- For full instructions please see : saltedmint.com
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