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- Dish type
- Cakes with fruit
- Citrus cakes
- Lemon cake
- Lemon drizzle cake
It is very fun and easy to make, and nice to eat. Lemon zest flavours the cake and lemon juice flavours the drizzled glaze.
26 people made this
- 125g unsalted butter, softened
- 175g golden caster suger
- 2 eggs
- 1 lemon, zested and juiced
- 175g self-raising flour
- 4 to 5 tablespoons full fat milk
- icing sugar as needed
MethodPrep:1hr ›Cook:1hr ›Extra time:5min › Ready in:2hr5min
- Preheat the oven to 180 C / Gas 4. Line a 20cm round cake tinwith baking parchment.
- Cream the butter and golden caster sugar.
- Beat the eggs one at a time into the butter and sugar, adding 1 tablespoon of the flour with each egg.
- Add the remaining flour and lemon zest and finally the milk. Tip the mixture into the prepared tin.
- Bake until a skewer inserted near the centre comes out clean, about 40 minutes.
- To make the drizzle, simply heat the lemon juice and icing sugar until the sugar has dissolved.
- Once the cake is cooked, remove from the oven, spike all over with a cocktail stick or knife and pour over the lemon drizzle. Allow to cool completely in the tin as the cake is very fragile.
You can use caster sugar.
And you can use margarine.
Reviews & ratingsAverage global rating:(6)
Reviews in English (5)
Everyone wants a piece of my Lemon Drizzle courtesy of this recipe I also add a splattering of lemon glace to top it off perfectly-10 Apr 2013
I made this into cup cakes, 15 minutes in the oven they were lovely and lemony will definitely make again. Thank you for the recipe. :-)-06 Aug 2015
This was lovely; I reduced the sugar to 130g. Moist and fluffy cake, will be making again! Thanks for sharing x-02 Aug 2015
Mary Berry’s Lemon Drizzle Cake
We interrupt our regularly scheduled programming to bring you another Great British Baking Show classic: Mary Berry’s signature lemon drizzle cake! I wanted to try something that was quintessentially British (and thus quintessentially Mary Berry), and I can’t think of anything that fits that bill better than this particular dessert.
I actually made this cake several months ago, but never got around to posting it. The recipe is from her cookbook 100 Cakes and Bakes, which is from the same series as the cookbook I found her Date and Walnut Cake recipe in. As I did with the date and walnut cake, I’ve taken the liberty of converting her measurements to units that are a little easier for Americans to work with.
For the most part, the cake is really simple to make. You basically dump all of the ingredients in the mixer, let it do its thing for a few minutes, then pour the batter into a baking dish and bake away. The tricky part is figuring out when to pour the glaze on. Anyone who’s watched some of the Great British Baking Show knows that the drizzle portion of a lemon drizzle can make or break the whole thing (and no one wants to get a disapproving Mary Berry stare). Your cake needs to be cool enough that the syrup doesn’t run straight through, but warm enough that it still gets through the whole cake. Unfortunately, I either forgot to make a note of how long I let mine cool or did make said note but lost it. I waited until the cake was just cool enough to comfortably rest my hand on, and my glaze performed as it was supposed to, creating a crunchy sugar layer on top as the cake cooled the rest of the way.
This cake is great as is, and I don’t actually have much of an urge to change it. However, if you’re in the mood to tinker with the recipe, it would be great with different citrus fruits or the addition of some fresh herbs, such as mint, rosemary, or lavender. If you come up with a particularly delicious flavor combination, be sure to share in the comments!
You will need the following ingredients:
For the cake:
- 8 oz. (2 sticks) unsalted butter, softened
- 2 cups (8 oz.) powdered sugar
- 2½ cups self-rising flour
- 2 tsp. baking powder
- 4 eggs, at room temperature
- ¼ cup milk
- grated zest of two lemons
For the glaze:
First things first: the recipe calls for self-rising flour, and I don’t keep that on hand. Fortunately, it’s easy to make from things that most people will have in their pantries. All you have to do is whisk together 4 cups of all-purpose flour, 2 tablespoons of baking soda, and 1 teaspoon of salt. That’s it. Ask The Kitchn if you don’t believe me.
Measure out 2½ cups of the self-rising flour and store the rest in a sealed container.
Preheat your oven to 325°F. Grease a 9″ by 12″ baking dish and line just the bottom with a rectangle of parchment paper.
Combine the self-rising flour, butter, eggs, milk, powdered sugar, baking powder, and lemon zest in the bowl of a standing mixer or other large mixing bowl.
It’ll make your life easier (and less messy) if you stir the ingredients a few times before beating so that the flour doesn’t fly everywhere the second you turn your mixer on. Beat the cake batter until smooth, about 2 minutes on medium speed. Scrape the bowl at least once in the middle of mixing to make sure there are no dry pockets left.
Scrape the cake batter into the prepared baking dish and smooth out the top with a spatula or spoon.
Bake the cake for 35-40 minutes, or until the top is golden brown and it springs back when you gently poke it in the middle. The sides will also start to pull away from the pan.
Leave the cake to cool in the dish about 5 minutes, then turn it out onto a cooling rack. To do so, place a separate cooling rack or large cutting board on top of the baking dish.
Flip the dish over, holding the cooling rack against it as you flip (you may want to wear oven mitts while you do this because the baking dish will still be quite hot). Put the whole thing down on the counter and lift off the baking dish.
Peel away and discard the parchment paper on the bottom of the cake.
Place another cooling rack upside down on top of the cake.
Flip the cake over again so that it’s now sitting right-side up and remove the first cooling rack/cutting board.
Now comes the trickiest part of this bakeventure. You need to let the cake cool partially, but not too much. If you glaze the cake too soon, the drizzle will soak straight through and you won’t get a crunchy sugar layer on top. If you wait too long, the glaze will pool on top and won’t penetrate the cake. I waited until the cake was cool enough that it wasn’t uncomfortable to leave my palm resting in the center.
While you’re waiting for your cake to cool, stir together the lemon juice and granulated sugar for the glaze until the sugar is dissolved.
Pour or spoon the glaze evenly over the top of the cake.
Leave the cake to cool the rest of the way.
When the cake is completely cool, cut it into squares.
You can download the printable PDF here: Mary Berry’s Lemon Drizzle Cake
Lemon Drizzle Mini Bundt Cakes
There&rsquos something about lemon cakes that I associate with summer. Lemon drizzle cake, lemon sponge, lemon drops &ndash just name it and chances are I will be a number one fan.
This has been the first time I have baked with a mini bundt tin, and I love it. They are shaped in a distinctive ring shape which gives the cake a gorgeous finish when it is baked. Bundt tins can be difficult to find in Australia I found mine at the Chef&rsquos Kitchen in South Melbourne, my go to store for baking supplies. If in doubt use a mini kugelkopf pan for a similar finish.
These mini bundt cakes are light, lovely and perfect for a summer picnic. The addition of natural yoghurt makes them super tender and moist. If you&rsquore as messy as me in the kitchen, you may get in to a slight mess putting the icing on these beauties. But it&rsquos all part of the fun. The icing on these bundts is far from perfect so I am sure many of you with a steadier hand will do a better job than me.
It is important to grease the tin well before filling them. I cooled the tin in the fridge for 5 minutes before greasing the tin with melted butter and a dusting of flour. Then pop it back in the fridge until you are ready to fill them with the cake mixture.
They are really proof that the best things come in small packages! I would love to hear some of your bundt recipes below.
Makes 6 mini bundts ( 1 mini bundt tray with six moulds of approximately 9 x 4.5 cm)
Ingredients for the bundt
- 125ml natural yoghurt
- 75g butter (melted)
- 2 large eggs (room temperature)
- Zest of one lemon
- 150g plain flour (sifted)
- 1/2 teaspoon of bicarbonate of soda
- Pinch of salt
Ingredients for the icing
- Preheat the oven to 170 degrees/Gas Mark 3. For fan forced ovens drop the temperature down to 150 degrees. Cool the tin in the fridge for five minutes then grease it liberally with melted butter and a slight dusting of plain flour before returning it to the fridge.
- Mix the yoghurt, melted butter, eggs and lemon zest in a small mixing bowl. Put the flour, bicarbonate of soda, salt and sugar in a large mixing bowl then add the wet ingredients into the flour mixture. Fold gently and be careful not to over mix at this point.
- Spoon the mixture into the bundt tins up to 1.5cm from the top. Make sure the tins have a flat surface. Place in the oven for 25 &ndash 30 minutes until a skewer placed in the centre comes out clean.
- Allow to cool for 5 &ndash 10 minutes then turn out onto a wire rack to cool completely.
- To make the icing, mix the icing sugar and lemon together in a small bowl until it has a thick, pourable consistency. Use a pouring jug or spoon to pour over the bundt cakes, allowing the icing to ooze over the sides.
Feel free to dress them up with some flaked almonds or some summer berries!
Based on Nigella Lawson&rsquos &lsquoBaby Bundt&rdquo Recipe in How to be a domestic goddesss&rdquo.
The sponge cakes can be made up to a day ahead they can also be frozen.
Preheat the oven to 180°C, fan 160°C, gas 4. Lightly grease 2 x 20cm loose-bottomed sandwich tins and line the bases with baking paper.
Cream together the butter and caster sugar until pale, light and fluffy. This is easiest with a free-standing mixer or electric hand whisk. Gradually add the beaten eggs, mixing well between each addition. Tip in the flour and mix to combine. Add the lemon curd and mix until smooth.
Spoon the mixture into the prepared tins and smooth the surface with
a palette knife. Bake on the middle shelf of the preheated oven for 25-30 minutes or until well risen and a skewer inserted into the middle of the cakes comes out clean.
Once you’ve spooned the cake mixture into the tins, tap them sharply on a work surface to get rid of air bubbles for a nice even rise.
Remove the cakes from the oven. Mix the lemon juice with the granulated sugar and slowly spoon over the top of the warm cakes. Leave the cakes to cool in the tins.
To make the filling, mix the cream cheese with the lemon curd. Spread on to one of the cakes with a palette knife, then sandwich together with the other cake.
The outside of this cake is deeply golden because of the lemon curd in the sponge, so keep your eye on it when baking and, if it starts to become too dark, cover with foil to finish
Calendula Dried Edible Flowers
Calendula dried edible flowers come in hues of yellow and orange and have petals to that similar of a Daisy. The dried petals have a honey and warm.
Tagete Edible Flowers (Marigold)
Tagete edible flowers have a refreshing citrus taste.
Viola edible flowers contain a crisp and velvet texture with little to no scent. Likewise, the petals have also been said to hold a vegetable flavo.
Cornflower Edible Flowers (Bachelor's Buttons)
Cornflower edible flowers Latin name is Centaurea Cyanus and they possess a mild peppery clove aroma, with a mild sweet spice flavour.
- 200g / 5oz Butter
- 200g / 5oz Sugar
- 3 Medium Eggs
- 200g / 5oz Self Rasing Flour
- Zest of one Lemon
- Dash of Lemon Juice
1. Preheat the oven to 180oc or gas mark 4. Grease your loaf tin well (you can use grease proof paper if you like – I find it hard to get a straight edge)
2. Mix together the butter and sugar until light and fluffy.
3. Slowly add the eggs one at a time and mix.
4. Sift in the flour and mix well.
5. Grate your lemon and add the zest to the mixture, mix well.
6. Pour your mixture in to the loaf tin and tap it on your work surface so it evens out. Bake for around 35-45 minutes. This is a long bake and if you find the middle isn’t cooked but your worried about the top burning just pop some grease proof paper over the top to prevent it from burning.
7. Once baked leave to cool. To make your drizzle mix together your sugar and lemon juice.
8. Prick your cake all over with a fork (so the drizzle can soak in to the cake) and pour all over our sweet lemon juice and enjoy.
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Published: 00:02 BST, 5 March 2017 | Updated: 00:02 BST, 5 March 2017
The first cake I ever ate was a Victoria sponge. I was presented with a giant slice at the table. It was at eye level and I remember doorstop layers of red, white and pale yellow. The only way to eat it was to knock it over and pull it apart. I was so overcome with excitement at the flavour that I picked up the plate and started licking the jam splodges left on it. Safe to say this didn’t go down so well with my mother!
220g butter, softened (I use salted)
seeds of ½ vanilla pod or 1 tsp vanilla extract
7 tbsp lemon curd (shop-bought, or homemade from my book)
seeds of ½ vanilla pod or 1 tsp vanilla extract
2 x 20cm round loose-bottomed cake tins
hand-held electric whisk or stand mixer (optional)
1 Preheat the oven to 180C (fan 160C/350F/gas 4) and get the centre shelf at the ready. Line the cake tins with baking parchment.
2 Cream together the butter and the sugar in a large bowl. I prefer to do this with a wooden spoon, pushing the mixture on to the side of the bowl until it is combined and then beating it hard until the mixture turns from yellow to a paler shade. You could also use a hand-held electric whisk or a stand mixer. Add two of the eggs to the butter mixture with half the flour and beat together until just combined. Then add the remaining eggs and the rest of the flour along with the vanilla, lemon zest and baking powder and beat like mad to get lots of air into it.
3 Divide the mixture between the lined cake tins and bake on the centre shelf of the oven for 25-30 minutes, or until the cakes have shrunk slightly from the sides of the tin, are springy to the touch and a skewer inserted in the centre comes out clean. If you’re using an old-style gas oven, I recommend rotating the cakes two-thirds of the way through, as this gives a more even bake. Once the cakes are baked, remove them from the oven and leave them to cool completely in the tins.
4 While the cakes are cooling, make the buttercream. Cream together the butter, icing sugar and vanilla in a bowl until light and fluffy. Once the cakes are cooled down completely, place one of the layers on a plate and spread over the buttercream. Spoon the lemon curd over the top of the buttercream and gently place the other cake layer on top. Dust with icing sugar to serve.
TIP To make this a traditional Victoria sponge, you can simply omit the lemon zest in the sponge and replace the lemon curd with your favourite strawberry jam.
Deck yourself out in florals like Candice in Dancing Leopard
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For summertime is when you really come to rely on having a well-stocked collection of floral dresses, whether it be for a soiree, or wedding season, or a casual day look. But opting for a button-down design is the perfect way to keep your florals feeling fresh.
If you're missing a stand out design from your collection, then click right to snap up Candice's swishy dress from Dancing Leopard, via SilkFred. Or if you want to shop around first, why not check out our carousel of lookalikes below.
From Vero Moda to Anjuna, we've got every style and budget accounted for with our fragrant picks.
Salter's Favourite Great British Baking Recipes
The Great British Bake Off is back! We can&rsquot wait to see what tasty treats this year&rsquos bakers whip up.
So you can prepare your Tuesday night snacks for the next few weeks we&rsquove rounded up our favourite &lsquoGreat British&rsquo baking recipes. We've included some technical challenges from past series. If you think you've got what it takes to become star baker give them a go.
First in our great British bakes is one of the nation&rsquos favourites &ndash a Lemon Drizzle. Deliciously moist, this light and zesty sponge requires only six ingredients and requires minimal preparation time, making it a fabulous recipe for bakers of all abilities.
Make sure to pour the drizzle over the cake when it is still warm for the perfect moist, lemony sponge. Leave to cool and enjoy with a cup of tea! Get the recipe from Delish here.
A proper Bakewell Tart recipe, as it should be, with crisp sweet shortcrust pastry, a layer of strawberry jam, a generous frangipane filling and flaked almonds.
The key to the perfect pastry for this tart is having very cold ingredients, make sure your butter is straight from the fridge if you have warm hands run them under some cold water before rubbing the butter into the flour. Get the recipe from Delicious here.
Brighten up tea time with this delightful classic checkerboard cake. The first Battenberg was created to celebrate the marriage of Queen Victoria's granddaughter, Princess Victoria to Prince Louis of Battenberg.
Don't be fooled by its appearance and royal origins, this sponge is easier to make than you may think. Get the recipe from BBC Good Food here.
These elegant, buttery biscuits might look extra impressive but they're surprisingly easy to make. Dip in chocolate for an extra sweet treat. Get the recipe from BBC Good Food here.
Arguably this the most iconic British Bake, this classic tea-time treat was thought to have been Queen Victoria's favourite cake. Two light and airy sponges filled with jam and cream. It's considered one of the easiest cakes to make. Get the recipe from BBC Good Food here.
No matter how you say the word, or whether you choose to top with cream or jam first, there is no denying scones are the perfect baked good to enjoy with a delicious cup of tea.
This recipe from the queen of baking, Mary Berry, is the only one you&rsquoll need to enjoy this tasty treat! Get the recipe from BBC Food here.
PRUE LEITH'S ANGEL CAKE SLICES
This is Prue&rsquos take on the retro English angel cake. The pretty decoration is super-easy: a cocktail stick and stripes of pink icing are all you need. Get the recipe from The Great British Bake Off here.
PAUL HOLLYWOOD'S ICED BUNS
These soft, sweet buns filled with jam and cream are a taste of nostalgia, perfect with a cup of tea. Get the recipe from the Great British Bake Off here.
What are you waiting for? On your marks, get set BAKE!
If you bake any of these recipes to tuck into whilst watching Bake Off, share a picture of your creation with us on Facebook or Instagram, we'd love to see them, you can find us @SalterUK. You can also use the #SharewithSalter to share your showstoppers with us.
Don&rsquot forget you can save your favourite online recipes in the Salter Cook App, download it on the App Store or Google Play.