Mary Berry's Round Lemon Drizzle Cake

Ingredients

This recipe for Mary Berry's round lemon drizzle cake is sure to be a crowd-pleaser. You'll need the following ingredients to get started: 200g (7oz) self-raising flour, 200g (7oz) softened butter, 200g (7oz) caster sugar, 4 large eggs, 2 tsp baking powder, 2 lemons and 2 tbsp milk.

Instructions

To make this delicious cake, preheat the oven to 180°C (160°C fan oven) mark 4. Grease and line a 20cm (8in) round cake tin. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, and sift in the flour and baking powder. Add the zest of 1 lemon and the juice of both lemons, then stir in the milk to give a soft, dropping consistency. Finally, spoon the mixture into the prepared tin and level the surface. Bake for about 30 minutes until well risen and golden.

Lemon Drizzle topping

Once the cake has cooled a little, make the lemon drizzle topping. In a small bowl, mix together the juice of 1 lemon, 2 tbsp caster sugar and a pinch of salt. Prick the surface of the cake with a skewer and spoon the drizzle topping over the cake. Allow to cool in the tin before transferring to a wire rack.

Serving

Once cooled, serve the round lemon drizzle cake with a dusting of icing sugar and a dollop of cream or yogurt. Alternatively, why not try it with a cup of tea or coffee?

Nutrition

One serving of this round lemon drizzle cake provides approximately 300 calories, 12g fat, 50g carbohydrates and 5g protein. It is also a good source of vitamin C, calcium and iron.

So why not give Mary Berry's round lemon drizzle cake a go? This delicious cake is sure to be a hit with family and friends - so why not give it a try today?