Measure out 2½ cups of the self-rising flour and store the rest in a sealed container. Wire rack, 225g (1 cup) softened butter Cake baked on sides middle was raw Going to try again but with warmer oven. Mix the sugar and lemon juice together until you have a runny consistency then spoon over your cake while it is still a little warm. Preheat your oven to 325°F. Turn the mixture into the prepared tins, scraping the sides of the bowl with a plastic spatula to remove all of the mixture. This works really well if you’ve made it in a loaf tin. First things first: the recipe calls for self-rising flour, and I don’t keep that on hand. 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. I normally either hold the spoon while the kids add the milk or vice versa just to make sure the right amount goes in. Privacy. The cake worked for me, but perhaps my oven runs hotter – i’ll add a note to the recipe. Change ), You are commenting using your Twitter account. 275g (2 1/4 cups) self-raising flour Hi! Grease a 9″ by 12″ baking dish and line just the bottom with a rectangle of parchment paper. Crack the eggs into a bowl, then add to your mixture. https://www.karlijnskitchen.com/en/gluten-free-lemon-drizzle-cake Grease a mini bundt pan tin and pre-heat the oven to 160°C/325°F/Gas 3. 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). To do so, place a separate cooling rack or large cutting board on top of the baking dish. We like to bake and cook together and in this website, I want to share some recipes as well as hints and tips so more people can enjoy cooking with their little ones like we do. That’s it. Measuring spoons There are three whole lemons used in Mary Berry's lemon cake, lemon drizzle icing and candied peel decorations so the flavour is incredibly intense and delicious. Get your toddler to help you squeeze out the lemon juice. 175g (3/4 cup) granulated sugar You can download the printable PDF here: Mary Berry’s Lemon Drizzle Cake. It’s the fluffiest, lightest and easiest lemon cake you will ever make. First time making this , it came out perfect . It’s only 7 ingredients… that you already have in your fridge and pantry. Mix everything together until it’s well blended. The tricky part is figuring out when to pour the glaze on. Make sure the butter is nice and soft so it mixes well. Flip the cake over again so that it’s now sitting right-side up and remove the first cooling rack/cutting board. 4 tbsp milk Get your child to help measure the butter, sugar and flour one at a time in a small bowl and add into a large mixing bowl or freestanding mixer. I’m caring for a man with a learning disability after he communicated non-verbally that lemon drizzle is his favourite cake – it was delicious! This looks incredibly moist and thanks for your lovely comment. Change ), You are commenting using your Google account. 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. We interrupt our regularly scheduled programming to bring you another Great British Baking Show classic: Mary Berry’s signature lemon drizzle cake! Mary Berry's Lemon Drizzle Cake is by far the best moist lemon drizzle cake you will ever make. Leave the cake to cool in the dish about 5 minutes, then turn it out onto a cooling rack. I’m so glad you liked it. Peel away and discard the parchment paper on the bottom of the cake. An extra fun step which is great for toddlers and younger siblings is adding the drizzle at the end. Cake for coffee, lemon dessert, lemon drizzle cake, « Roasted Tomato Tart With Onion Puff Pastry, Grilled Peach Salad with Mozzarella and Farro ».

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