Mary Berry Lemon Drizzle Loaf Cake
Mary Berry Lemon Drizzle Loaf Cake
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Ingredients
- 175g (6oz) softened butter
- 175g (6oz) caster sugar
- 3 large eggs
- 225g (8oz) self-raising flour
- 2 teaspoons baking powder
- zest of 2 lemons
- 4 tablespoons milk
- For the drizzle topping:
- juice of 2 lemons
- 85g (3oz) caster sugar
Instructions
Preheat the oven to 180°C/Gas 4. Grease and line a 2 lb (900g) loaf tin.
Cream the butter and sugar together until pale. Break each egg into a cup, then add to the mixture, beating well after each addition.
Mix the flour, baking powder and lemon zest together in a bowl. Add to the creamed mixture alternately with the milk.
Spoon into a prepared tin and level the surface. Bake for about 45 minutes. To test if it is cooked, insert a skewer into the centre of the cake. If it comes out clean, it’s done.
Mix the lemon juice and caster sugar for the drizzle topping. Prick the surface of the cake with a skewer, then pour over the drizzle topping. Leave to cool in the tin.
Nutrition
Mary Berry’s Lemon Drizzle Loaf Cake is a sweet and tangy treat that is surprisingly healthy. Each slice contains 250 calories, 11.6g of fat, 33.1g of carbohydrates, 1.9g of protein, and 0.2g of dietary fibre.
This cake is also a good source of vitamins, specifically Vitamin C, which is important for boosting the immune system. It also contains small amounts of thiamin, riboflavin, niacin, Vitamin B6, folate, and pantothenic acid.
Overall, Mary Berry’s Lemon Drizzle Loaf Cake is a delicious treat that is surprisingly healthy. Enjoy it as a snack or dessert, but be sure to indulge in moderation.