Nadiya won 2015 Great British Bake Off with her show stopping Lemon Drizzle cake. We thought you’d like this one from her judge Mary Berry – queen of Baking. This recipe is taken from Mary Berry’s Stress-Free Kitchen.
- 1½ large eggs
- 87.5g (3 oz) self-raising flour
- 87.5g (3 oz) caster sugar
- 87.5g (3 oz) softened butter
- 3/4 level tsp baking powder
- Finely grated zest of ½ lemon
- For the crunchy lemon icing:
- 50g (2 oz) granulated sugar
- Juice of ½ lemon
You’ll also need:
450g (1lb) loaf tin, greased and lined
Preheat the oven to 180ºC/350ºF/Gas Mark 4.
Beat together the eggs, flour, caster sugar, butter, baking powder and lemon zest until smooth in a large mixing bowl and turn into the prepared tin.
Bake in the pre-heated oven for about 35 mins, or until golden brown, shrinking away from the sides of the tin and springy to the touch.
While the cake is still warm, make the lemon drizzle topping. Mix together the sugar and lemon juice, and pour over the warm cake.
Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin.