Mary Berry's Lemon Drizzle Cake

theviewfromgreatisland.com

HarryLee

Frugal,Simple,Flavor,Field tested

EQUIPMENT

a standard bundt pan

Ingredients

1 ⅛ cup sugar (225 grams)

rind of 2 small or 1 large lemon, peeled with a vegetable peeler, yellow part only

1 cup unsalted butter (225 grams) at room temperature

4 extra large eggs, at room temperature

4 Tbsp milk

2 tsp baking powder

2 ¼ cups self rising flour (275 grams), See below to make your own self rising flour.

subheading: CRUNCHY GLAZE:

1 cup granulated sugar (200 grams)

juice of 2 lemons

Instructions

Preheat oven to 350F Grease and flour a standard 9 or 10 cup bundt pan

First make the lemon sugar: put the sugar and lemon peels in a food processor and process until the zest is completely incorporated in to the sugar. It will be pale yellow, moist, and fragrant. Note: if you don't have a food processor, the finely grate the zest of two lemons and mix into the sugar by hand.

Note: Ingredients may have been altered from the original.

Directions at theviewfromgreatisland.com

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