Heat the oven to 180C (160C fan, Gas 4). Grease and line a loaf tin with enough baking paper to leave a small overhang. This will make it easier to lift the cake out. In a large bowl add the sugar, flour, butter, eggs, lemon zest and baking powder. Beat together with an electric whisk until smooth.. Instructions. Make the cake: Preheat oven to 350°F (177°C). Generously grease a 10-12 cup Bundt pan with butter or nonstick spray. Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Whisk the yogurt, lemon zest, and lemon juice together in a medium bowl. Set aside.
Mary Berry´s Lemon Drizzle Cake Easy Traybake TheUniCook
Mary Berry's Lemon drizzle cake
Mary Berry's Lemon Drizzle Cake • The View from Great Island
MARY BERRYS LEMON DRIZZLE CAKE. Mary Berrys Lemon Drizzle Cake is by far the best moist lemon
Mary Berry's Lemon Drizzle Cake Supergolden Bakes
Mary Berry's Lemon Drizzle Cake The English Kitchen
Mary Berry's Lemon Drizzle Cake The English Kitchen
Mary Berry's Lemon Drizzle Cake The View from Great Island Drizzle cake, Lemon drizzle cake
Mary Berry's Lemon Drizzle Cake (Better Than Starbucks) Savvy Bites
Mary Berry's Lemon Drizzle Cake The View from Great Island Berries recipes, Lemon drizzle
Mary Berry's Lemon Drizzle Cake The English Kitchen
Mary Berry's Lemon Drizzle Cake with a distinctive crunchy lemon glaze. You only need … Mary
This easy lemon drizzle cake from Mary Berry is beautifully moist with a delicious zingy kick of
Mary Berry's Lemon Drizzle Cake • Salted Mint Recipe Lemon drizzle cake, Drizzle cake, Lemon
Mary Berry's Lemon Drizzle Cake (Better Than Starbucks) Savvy Bites
Mary Berry’s Lemon Drizzle Cake Baking Recipes GoodtoKnow
Mary Berry's Moist Lemon Drizzle Cake Recipe My Recipes
MARY BERRY'S LEMON DRIZZLE CAKE MINI BUNDTS
Mary Berry's Lemon Drizzle Cake The English Kitchen
Step-by-Step Instructions. Preheat the oven to 180C/Fan 160C/Gas 4. In a large bowl, beat the caster sugar and softened butter until light and creamy. Add the egg yolks and beat well. Mix in the Greek yogurt and lemon zest. Sift the self-raising flour and fold it into the mixture.. Preheat the oven to 350°F / 175°C. Mist a 10-cup Bundt tin with cake release, making sure to get into all the nooks and crannies. Alternatively use a pastry brush to brush melted shortening over the pan and then lightly dust with flour. Shake out any excess flour.
