Happy Mothers Day : Lemon Drizzle cake

Today is Mothers Day in USA. And my recipe is from Mary Berry which i made for My Mom on a passed Mothers Day. She and I shared a love of Lemon and watching British Bake off every Saturday morning.

  • 1 1/8 cup sugar (225 grams)
  • rind of 2 small or 1 large lemon, peeled with a vegetable peeler, yellow part only
  • 1 cup unsalted butter (225 grams) at room temperature
  • 4 extra large eggs, at room temperature
  • 4 Tbsp milk
  • 2 tsp baking powder
  • 2 1/4 cups self rising flour
  • 1 cup granulated sugar (200 grams)
  • juice of 2 lemons

a standard bundt pan

Preheat oven to 350F Grease and flour a standard 9 or 10 cup bundt pan

First make the lemon sugar: put the sugar and lemon peels in a food processor and process until the zest is completely incorporated in to the sugar. It will be pale yellow, moist, and fragrant. Note: if you don’t have a food processor, the finely grate the zest of two lemons and mix into the sugar by hand. Put the sugar and butter into the bowl of a stand mixer, or you can mix by hand with electric beaters. Cream them together for 4 to 5 minutes, scraping down the bowl as necessary. It should be pale and fluffy. Beat in the eggs, one by one. Blend in the milk, then the baking powder, and finally fold in the flour. Don’t over mix, but make sure everything is evenly incorporated. Spoon the batter into your prepared pan and spread out evenly. Bake for 35 minutes, or until risen, golden, and a toothpick inserted near the center comes out without wet batter on it. The top should spring back when lightly touched. Let the cake cool for 12 minutes, then run a thin offset spreading knife around the edges to gently loosen them. Loosen the cake around the center neck of the pan, soo. Gently flip the cake over onto a cooling rack.

Meanwhile, mix the sugar with enough lemon juice to make a loose paste, about the consistency of a runny honey. Brush the glaze liberally over the entire surface of the cake (while it is still warm!) going over it more than once if necessary. You’ll want a thick even coating. Let the icing dry before slicing.

Mary’s lemon drizzle cake can be stored in an airtight container for 3–4 days and frozen for up to a month

Make sure you check out my Book Review here on my blog for Mary Berry newest Cookbook and Enjoy with your Mom…. Lisa

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