Mary Berry Lemon Drizzle Cake with Lemon Curd

Ingredients

This classic Mary Berry Lemon Drizzle Cake with Lemon Curd is a great way to indulge your sweet tooth. The cake is light and fluffy, with a zesty lemon flavor. For the best results, you need the following ingredients: 225g of butter, 225g of caster sugar, 4 large eggs, 225g self-raising flour, 1 teaspoon of baking powder, zest of 1 lemon, and 4 tablespoons of lemon curd.

Instructions

Begin by preheating your oven to 180°C (160°C for fan ovens). Grease and line a 2lb loaf tin with baking parchment. Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift in the flour and baking powder, then fold in the lemon zest. Spoon the mixture into the prepared tin and level the surface. Bake in the preheated oven for about 45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

Lemon Drizzle

Once the cake has cooled, make the lemon drizzle. In a small bowl, mix together 4 tablespoons of lemon curd with the juice of 1 lemon. Spread the mixture over the top of the cake, allowing it to drip down the sides. Allow the drizzle to set before serving.

Nutrition

This delicious cake is a treat that can be enjoyed in moderation. Each slice of Mary Berry Lemon Drizzle Cake with Lemon Curd provides around 288 calories, as well as 11.2g of fat, 35.2g of carbohydrates, and 3.3g of protein. It is also a source of Vitamin C and Iron. Enjoy!