Mary's Delicious Lemon Drizzle Cake | Mary Berry's Absolute Favourites
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- Today, Mary Berry shares her recipe for a delicious Lemon Verbena Drizzle Cake. Simple, quick and easy, it's the perfect treat with a cup of tea.
Mary Berry's Absolute Favourites Season 1 Episode 3.
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• lemon verbena (optional)
• 4 eggs
• 225 g sugar
• 225 g soft butter
• 275g flour
• 2 tsp baking powder
• 4 tbs milk
• zest of two lemons
160 degrees for 35-40min
Glazing: juice of two lemons and 175g sugar
Not the hero we asked for but the one we needed, thank you.
-Luther
Self raising flour is an important point, for regular flour add more baking powder
@@harryb12993 thank you!
Thank you for writing it up!
1 metric cup of sugar for the cake and a scant 3/4 cup of sugar for the glaze.
Also 2 1/4 cup of flour.
Thanks for writing out the recipe!
"I've made more of these than you've had hot dinners." Love you, Mary!
I love doing this recipe with my canna butter 💆♂️🤙🏼
I prefer to do mine with a canna lagga...
I’m doing this today
4 eggs. 225g caster sugar•225g soft butter or cooking margarine (STORK)•275g Self Raising Flour•2 teaspoons Baking powder•4 tablespoons milk•zest of 2 lemons and beat all together until smooth•Grease then line a 23cm x 30cm baking tray•
Bake at 160c 35-40minutes.
Make syrup from the juice of the 2 lemons and add 175g of granulated sugar mixing it well together.
Once the cake has cooked to a golden brown wait 10 minutes before drizzling over the syrup.
Once it has soaked in, it’s ready to eat.
Et voila, one lemon drizzle cake.
Timeless, as my comment shows. Searching for a lemon drizzle cake recipe, came across BritBox's Mary Berry video.. one of the easiest, no fuss, no nonsense, cakes. Made it this afternoon (minus the verbena, so used extra zest instead) and it came out perfectly. Super moist, fluffy sponge with a lemon flavoured sugar crackling 'crust'. The best recipe I've tried.
Mary Berry will be pleased with you. She loves a moist cake 😅
The thing that marks her recipes is ease and accesibility. Anyone can follow her and come up with a great cake. I adore her victoria sponge recipe. This is a spin on that. Wondering if anyone has every made this in a bundt pan?
Yes I make it in a 12 cup Bundt pan or 2 x 6 cup Bundt pans.
I should add I use oil to grease the Bundt tin and after it’s cooked and turned over I wait 20 mins before I take the pan off. It comes off clean every time :-)
The easiest, tastiest recipe ever! I'm hooked on it. Thanks Mary!!!!
She is amazing I jus love the way she bakes,cooks,presents n talks.she is so gifted ❤️
Agree! And she seems a lovely person on and off screen too.
So lovely 💕🌹💕
I love Mary . Thank you for sharing ...
I'm in Australia and I've never heard of baking spread. But guessed its Flora or something like that. All margarine is horrible and not a natural product. I use unsalted butter and make sure it's at room temperature . Eggs need to be at room temperature too.
Butter is hetter
Stork have one especially for cakes, I use this in most of my cakes and it comes out lovely, don’t know if you can get that in Australia though.
This cake is simply DELICIOUS.
I used icing sugar though , for the topping.
me too
I have always loved Mary's cake recipes. Like someone said in the comment, very straightforward plus Mary comes across as a nice person.
Such A sweet lovely lady! Beautiful Mary And Every Dish treat Dinner hearty meal equisisite desert is either simpler And filled with
Wholesome
Goodness & 💖💕 love ❤️🍓😍🍇🍋🍊🍒🍓💕 🍇💕💖💕💖💕
FYI for Americans, when she says 160 she means Celsius, so it's more like 320 Fahrenheit
Mary is a lady
I do love a lemon drizzle cake. My favourite. Tempted to bake one but I've just started back at Slimming World. It will have to wait lol. Suppose a small treat won't hurt. Just have to syn it. x
Made it last night, very tasty!
PREDIVNO❤pozdrav iz SRBIJE😊
Wonderful presentation! Thank you so much dear Mary, you are a treasure! ❤😘
Thank you for sharing this recipe. Made it tonight and it is so delicious. I heated up the lemon juice and sugar and drizzled it over my warm cake. Absolutely loved it!
Gosh! It sounds delicious!😋✨ Hope to have a go at it,&,relish in the sweetness!✨
That’s a good tip. If you don’t warm it slightly the lemon juice and sugar separate
I made this cake and I mixed the ingredients for the topping however did I do something wrong as the sugar didn’t melt as much as I thought it would and I had loads left over
Thanks Mary 😘 I have been always your fan
I tried this recipe for the first time and the cake turned out deliciously.
Thank you ❤
From Australia
I've got a question. I used a 20cm round tin and baked for 35, minutes on 160C. It's still super jiggly in the middle. That seems wrong. Anyone else had that issue?
I love Mary Berry. She is so gifted. Always full of life and love. I wish I could meet her.
Not yet. I’m planning to make the cake in an 8 inch round cake tin and guess it will take longer than in a flat tray. I might lower the temp a bit too.
Mary's Delicious Lemon Drizzle Cake | Mary Berry's Absolute Favourites 1130am 20.12.23 you know what.... i got the recipe from mother but i am too frightened of making this. erm..........
Thankyou Mary, a real favourite and sooooo easy.x
I love the look of this cake, and i'm sure its delicious but the amount of sugar in it scares me. I think i'll enjoy watching others eating it 😅
Just reduce the amount to your taste.
Anyone just love Mary Berry... she’s so cute
Great for special occasions thankyou xx😊
Love how lemon 🍋 drizzles so sweetly 🙌in A lipsmacking👄 zesty Gorgeous
Sweet Golden Lemon✨🍋✨ drizzlecakeslices perfect with A cuppa, Or drink Of choice To Bring in the tangy sweet flavours together
Thanks🙌🤩😚MerryMary✨AlwaysA luscious treat!✨Cheers!
ENJOY ✨⭐✨
I made this again today but put in some cherries ...oh in my previous comment I meant I poured over lemon juice and topped with icing sugar not mixed together, however I got 2 thumbs up .
I thought that you are not supposed to beat the cake batter especially when the flour is added because it gives a very tough bread like texture 😢
I’m sure the professional baker Mary Berry, who has been doing this on tv for over 50 years will greatly value your advice🤣
my name is merry berry and i love leeeeemon
I like the one you did with Judith Chalmers about 40 years ago as well - it was on YT.
😘
👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾👍🏾
I've never heard anybody say is their favourite cake
It's my favourite. Especially if I buy it from M&S.
I like to use salted butter.
Making this for easter sunday!
Precisely what I'm about to do
Now baking
Thank you. Yes I can buy Stork in Australia.
thankyou
I don't have lemon verbena., can I use lemon juice and if so, how much?
The zest is plenty enough taste
I love you Mary Berry. Thank you for simple fool proof recipes that are absolute delights to make and savour ❤
Absolutely delicious Mary. thank you.
Mary this looks amazing
I love this
Yeah Peter. I was also wondering about the spread!
I've got a fan based oven, how long do i put it in the fan based oven plz?
Even better with hot custard on it.
Can you make the cake without the leaves ?
Its optional..
Doesn't work for a cake tin. It needs a higher temp or longer time because the cake is deeper. It's a waste of time using this recipe for a cake. Unless you try to guess... Very disappointing
I didn't have a tray bake tin so used the cake tin as recommended, it took nearly an hour to cook
@@tarcybabe exactly...I expected more from Mary!
@@PANDAFACEEYES Nor does she reply to questions. !
Oh be serious why is Mary Berry going to waste her life replying to people who can’t cook.
She shows you how to do it but cooking times will vary subject to the type of oven, the thickness of the cake tin and the exact mix of ingredients, size of eggs used etc.
If you’re not bright enough to work it out when shown in detail how to do it, you probably shouldn’t be bothering in the first place.
@@vintagebollinger4439 you meant to reply to the other person but nevermind because at no point did I directly ask Mary berry a q and ask her to respond. Re people not knowing how to cook... It literally her fking job helping people cook. Some people don't have a clue....just like you don't have a clue about empathy or other perspectives. It's a good job people don't know how to...cos it how she makes money. She'd literally be nothing otherwise.
I live in the USA. Can someone write out the recipe on cups and teaspoons or tablespoons. Looks yummy
Yes cups for Australia too please.
I'm from the UK, but I don't think I've heard of baking spread before. Is she talking about margarine? If so, I definitely go for butter.
Baking spread is Stork or something similar, I think it’s like margarine but it’s specifically for baking. Much better for cakes than butter, it gives them a much crumblier lighter cake than using butter as there is more fat in it.
@@emjtarget Ah i see. I always thought Stork was just a brand of margarine.
Peter Dunlop agree with you about using butter .... There's all sorts of crap in margarine research it
@@peterdunlop7691 Stork is a brand of margarine.....which is a chemical disaster. Butter is better.
@@emjtarget margarine kills!
Love it!!
I will try this weekend thank you Mary ❤
Hello Mary, Do you know why my lemon drizzle cake comes out with a cluster of bubbles in the center of my cake? Not pleasing to the eye at all. Thanks Mary 🙏
I don't know why - probably extra baking powder that pocketed(?).
I do know you can lift and drop the pan of batter on a counter top to bring up the bubbles and pop them if they don't pop on their own.
Looks absolutely delicious.
Amazing recipe❤
Omg yummy n looks so easy!
Is it 160 for a fan oven?
Looks delicious. I bake something sweet for my family every week. This week will be banofee pie. And next week is sure to be this lemon drizzle cake.
About to make this now
160• for 35-40
Very nice...I put icing sugar with lemon juice on top of my cake x bit less sugar .
Can also use Elderflower cordial with lemon juice.
Nice
Old is gold.
Please say whether the oven temp is fanbforced or not
I would bet a pound to a penny that like almost everyone in the country with an electric oven, it will be fan assisted.
I’m sure they still make them but I haven’t seen a non fan assisted oven in over 25 years , except for Agas.
Brilliant
Looks sooo good ❤❤❤
Is caster sugar not the same as granulated sugar?
Yes
No. Caster sugar is a finer grain than granulated sugar (but still grainy, not "fluffy" like icing sugar/powdered sugar).
@@ALifeOfSonder Yes. Just ordinary sugar!!!
No, it's not the same - caster sugar is finer.
In the US, caster sugar can be made by putting granulated sugar in a food processor and pulsing 2-3 times.
OR if using granulated instead of caster for cakes, start with slightly firmer, cooler butter and beat a bit longer to give the sugar time to incorporate fully.
(I researched and found these tips on Allrecipes)
lol i doubt it, im 20 years old so ive had over 7500 hot dinners
I got the recipe off the Mary Berry web site and it neglects to tell you that you will have to add HOURS to this for the cake to dry out enough on the surface for the crunchy sugar glaze to develop. The cake tastes better the second day so put it in an unused oven and plan on having on day two. I wish the recipe specifically stated this since the first time I made it it was a disappointment for this reason, and it was only after I increased the sugar to 1 full cup and put it on thick (less lemon juice) that I got anywhere near how the glaze appears in pictures (or any of that crunchiness). The recipe needs some work to be clear.
it very good
That seems a bit much butter and sugar, but looks amazing!
Orite, boy whose not got a cooking show and been baking for 94years.
Then go eat some bread instead
It's cake!
Uh... you do know it's a cake, right?
You don't have to announce that you wouldn't eat it. Just scroll on.
Looks very yummy but for me it is too much sugar.💝
But couldn't you just add less sugar.
I thought so too but you absolutely cannot taste it! I mean that the quantity specified in the recipe is just perfect! Truly the best lemon drizzle cake I've ever made in my life!
Add two deserts spoons of mayo to the mix , makes the cake soft and moist
What the hell is she taking about lemon verbena!
Ok, a starter for 10. Why di you think?
( a clue may lie in the fact she’s making a lemon drizzle cake).
@@vintagebollinger4439 I expected……maybe a lemon product like juice or zest…smartasz!
Well if your English is good enough, the video does state it is not an essential ingredient.
However this herb while ‘lemony’ in taste and smell is more subtle than Lemon itself
If you have access to it it is just another subtle flavour added to the cake.
Enjoyable with or without it but the end result is slightly different.
I've had roughly 8400 hot dinners in 28 years, so I don't she's made that many.
What’s it like living your life sucking the fun out of everything??
Ally flint, do you see the irony of your comment?
Don't be legalistic, sayings like that are just meant to be sweet.🌺
Come on please do it in oz it’s so much easier why on earth it’s gone over to grams I don’t know
Works out better buying an Oz, grams go nowhere 🤷♂️😂
@@frankgallagher7812 funny frank I grew up on Chatsworth too lol,,
My Dad still lives there but it’s called Chatsworth way in a town called New Milton😂
I just find oz easier as (you probably know this) it’s usually all the same amount e.g then half the amount of eggs to whatever oz you put in..
I’d rather hear 4 than 225, or is it just me?😂
@@QWERTY-ri5yw Hahaha legit madness, new Milton, that's about as Southern as you can get right?
@@frankgallagher7812 Most of the world still going for Metric system and counting in grams,kilograms etc.It you know arithmetic form 1 grade you know how to switch.God bless you!
"Why on Earth"?just because there another people doing it and counting in Metric System.Most of the world,but you don't care about them.World is not spiking around OZ.
God bless you!