mary berry lemon drizzle cake 2lb loaf tin

mary berry lemon drizzle cake 2lb loaf tin

mary berry lemon drizzle cake 2lb loaf tin

How to make the best lemon cakes! This lemon cake is soft and moist, with a gentle lemony flavor. It’s topped with lemon glaze. This lemon pound cake can be made using only basic ingredients. There are no special techniques needed to make it. If you love loaf cakes, you should give this lemon loaf cake another try.

Basic ingredients for mary berry lemon drizzle cake 2lb loaf tin

  • 3/4 cup (170g), butter, softened
  • 4 eggs
  • 1 cup (220g) of Sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • 3/4 cups (220g), All-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons Baking powder
  • 2/3 cup (160g), Yogurt/sour cream
  • 1 teaspoon Vanilla extract
  • Glaze: 1 cup (120g), Powdered sugar
  • 3 tablespoons lemon juice

How to make mary berry lemon drizzle cake 2lb loaf tin

  • Preheat the oven to 325oF (163oC). Use parchment paper to line a 9X5 inch (23X12 cm) loaf pan. Set aside.
  • Make the cake by sifting flour, baking powder, and salt into a bowl. Set aside.
  • Cream butter, sugar, and lemon zest in a large bowl until light and pale. Beat in the eggs one at a time, mixing well after each addition. Mix 1/2 cup of flour with the remaining flour and stir until well combined.
  • Stir in yogurt/sour cream, lemon juice, and vanilla extract until well combined. Stir in the flour remaining and mix well.
  • Bake the batter in a prepared pan for 50-60 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  • Make the glaze by whisking powdered sugar with lemon juice in a bowl until smooth.
  • After the cake has been baked, drizzle the glaze on top and let it cool down before you serve.
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