In these strange times I have baked more than ever. Partly because tea and cake in the late afternoon every day has been a lovely ritual in an otherwise chaotic and strange time.
I’ve made some old favourites (my favourite chocolate cake, the yummiest carrot cake, tosca cake and of course a classic Victoria sponge) but I’ve also tried some new recipes. And this lemon drizzle cake recipe, courtesy of baking queen Mary Berry, was of course perfect in every way.
It’s incredibly easy to make (place all ingredients in a bowl and mix) and utterly delicious. I love the crunchy top (finally that substituted bag of granulated sugar was put to good use!) and the perfectly balanced lemon flavour.
My only problem was that I was out of self-raising flour, but it was easily substituted by plain flour and baking powder (2 teaspoons of baking powder for each 150g plain flour) and worked perfectly.
Mary Berry’s lemon drizzle cake, serves 8
Adapted from Mary Berry’s recipe.
175 g caster sugar
175 g self-raising flour
175 g softened butter
finely grated zest of 1 lemon
¾ level tsp baking powder
For the lemon drizzle topping:
100 g granulated sugar
juice of 1 lemon
Preheat the oven to 180ºC. Beat together the eggs, flour, caster sugar, butter, baking powder and lemon zest until smooth in a large mixing bowl and pour into a buttered loaf tin.
Bake in the pre-heated oven for about 40 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.