MARY BERRY LEMON CAKE RECIPES

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MARY BERRY'S LEMON CAKE RECIPE - BBC FOOD



Mary Berry's lemon cake recipe - BBC Food image

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. Equipment and preparation: you will need 2x 20cm/8in round sponge tins, greased and base lined with baking parchment.

Provided by Mary Berry

Prep Time 12 hours

Cook Time 2 hours

Yield Serves 12

Number Of Ingredients 12

1 thin-skinned lemon
50g/1¾oz caster sugar
2 small or 1 large thin-skinned lemons
275g/9¾oz softened butter
275g/9¾oz caster sugar
275g/9¾oz self-raising flour
2 level tsp baking powder
4 free-range eggs
50g/1¾oz soft butter
175g/6oz icing sugar
250g/9oz full-fat Italian mascarpone
175g/7oz fondant icing sugar

Steps:

  • For the decoration, using a zester, peel long strips of lemon rind. If you haven’t got a zester, thinly peel the lemon, then cut into fine strips. Set aside the remaining lemon.
  • Place the peel in a saucepan, cover with boiling water and half the caster sugar and boil for one minute. Drain and pat dry, then put onto non-stick parchment paper. Scatter over the remaining sugar and toss to coat the lemon peel. Arrange on the non-stick baking parchment and leave in a warm place to dry out for as long as possible or overnight, until crisp. If you are in a hurry, dry out in a low oven 110C/225F/Gas ¼ for 30 minutes.
  • Cut the zested lemon in half and squeeze the juice. Set it aside to make the icing.
  • For the cake, place the two whole (or one large) lemons in a small saucepan, cover with water, bring to the boil and simmer for 20 minutes, or until very soft and tender. Drain, cut the lemons in half and remove any pips.
  • Preheat the oven to 180C/350F/Gas 4 (160C fan).
  • Place the lemons, including the skin, in a food processor and process until smoothish, but still with some chunky bits. Put the mixture in a small bowl.
  • Add all the remaining cake ingredients into the food processor and blend until smooth. Lift out the blade and stir in just over half of the lemon pulp. Set the rest aside.
  • Divide the mixture evenly between the two tins and bake for 30 minutes, or until golden-brown and just shrinking from the edge of the tins.
  • Leave to cool for five minutes, then turn the cakes out, peel off the baking parchment and leave to finish cooling on a wire rack.
  • For the lemon filling, blend the butter and icing sugar in a food processor until smooth and creamy. Add the mascarpone, blend again and then add the lemon pulp and blend until just mixed.
  • Cut both cakes in half so that you have four layers. Spread the lemon cream evenly between the layers, stacking them on top of each other.
  • Mix the fondant icing sugar with 1-2 tbsp lemon juice (from the lemon used to make the candied zest decoration) to make a thick pouring consistency. Pour the icing over the top of the cake allowing it to drizzle down. Sprinkle the candied lemon rind on top.

MARY BERRY'S LEMON DRIZZLE TRAYBAKE CAKE RECIPE - BBC FO…



Mary Berry's lemon drizzle traybake cake recipe - BBC Fo… image

Mary Berry's lemon drizzle traybake cake has been a hit since the 1960s, and this is the recipe she is most asked for when stopped in the street. Equipment and preparation: for this recipe you will need a 30x23cm/12x9in tray bake tin. Each serving provides 290 kcal, 4g protein, 38.5g carbohydrates (of which 25g sugars), 13.5g fat (of which 8g saturates), 0.7g fibre and 0.6g salt.

Provided by Mary Berry

Prep Time 30 minutes

Cook Time 1 hours

Yield Makes 16 slices

Number Of Ingredients 10

225g/8oz butter or baking spread at room temperature, plus extra for greasing
225g/8oz caster sugar
275g/10oz self-raising flour
2 level tsp baking powder
4 free-range eggs
4 tbsp milk
2 unwaxed lemons, finely grated zest only
1 heaped tbsp very finely chopped lemon verbena (optional)
175g/6oz granulated sugar
2 lemons, juice only

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with butter and line the base with baking paper.
  • Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared tin and level the top.
  • Bake for 35–40 minutes, until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake.
  • Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency.
  • Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray.
  • Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve.

Nutrition Facts : Calories 290kcal, CarbohydrateContent 38.5g, FatContent 13.5g, FiberContent 0.7g, ProteinContent 4g, SaturatedFatContent 8g, SugarContent 25g

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