Mary Berry's Famous Lemon Drizzle Cake Recipe | Mary Berry's Absolute Favourites | Mary Berry

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat and dairy-free.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free and lower in calories.

powdered sugar

💰Cheaper: granulated sugar

Granulated sugar can be blended to make a quick powdered sugar.

Rub fingers against lemon verbena leaves to release aroma; remove tough middle of leaves if necessary.

Measure out about 1 tablespoon of lemon verbena (optional).

In a mixing bowl, add 4 eggs, 225 grams of caster sugar, and 225 grams of baking spread (or soft butter).

Add 275 grams of self-raising flour, 2 teaspoons of baking powder, and 4 tablespoons of milk to the mixture.

Add the zest of 2 lemons and beat the mixture for about 1 minute until smooth.

Grease a 23x30 cm tray bake tin and line it with non-stick paper.

Pour the mixture into the prepared tin.

Bake in the oven at 160°C for about 35 to 40 minutes.

While the cake is baking, prepare the lemon drizzle topping by mixing the juice of 2 lemons with 175 grams of granulated sugar.

Once the cake is baked and golden brown, wait 10 minutes for it to cool slightly before topping it with the lemon drizzle.

Make sure the drizzle covers the cake edges for maximum flavor absorption.

Once the topping has soaked in completely, the cake is ready to slice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens