Lemon Drizzle Loaf Cake Mary Berry

Lemon Drizzle Loaf Cake by Mary Berry is a classic and easy recipe that is perfect for any tea party or special occasion. This moist and delicious cake is bursting with tart lemon flavor and is sure to be a hit with family and friends. Here’s how to make it:

Ingredients

225g/8oz butter, softened
225g/8oz caster sugar
4 large eggs
225g/8oz self-raising flour
2 tablespoons milk
Grated zest of 2 lemons
For the drizzle topping:
Juice of 2 lemons
50g/2oz caster sugar

Instructions

Preheat the oven to 160C/320F/Gas 3. Grease and line a 2 lb/900g loaf tin with non-stick baking parchment.

Cream the butter and sugar together until light and fluffy. Gradually beat in the eggs, adding a little flour if the mixture starts to curdle. Sift in the remaining flour and fold in with the milk and lemon zest.

Spoon the mixture into the prepared tin and level the surface. Bake for about 1 hour or until the top is golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes.

Mix the lemon juice and sugar together and spoon over the warm cake. Leave to cool in the tin.

Nutrition

Each slice of Lemon Drizzle Loaf Cake contains approximately 250 calories, 12g of fat, 33g of carbohydrate and 5g of protein. It is also a good source of calcium, iron and vitamin C.

This cake is best eaten fresh, but will keep for up to 3 days in an airtight container or can be frozen for up to 3 months.

Conclusion

This Lemon Drizzle Loaf Cake by Mary Berry is the perfect balance of sweet and tart. It’s easy to make and sure to be a hit with family and friends. Enjoy!