Mary Berry Lemon Drizzle Loaf Cake

Are you in the mood for something sweet and tangy? Look no further than Mary Berry’s Lemon Drizzle Loaf Cake! Not only does this cake look and smell wonderful, but it’s also incredibly simple to make. Here’s our simple-yet-detailed recipe for the perfect Lemon Drizzle Loaf Cake.

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.