Mary Berry's Lemon Drizzle Cake
A classic British lemon drizzle cake with a light, tender sponge and tangy, crunchy lemon sugar topping. This recipe by Mary Berry is perfect for afternoon tea or any occasion
Ingredients
- 225 g 1 cup unsalted butter, softened to room temperature
- 225 g 1 cup caster sugar
- 275 g 2¼ cups self-raising flour, sifted
- 2 teaspoons baking powder
- 4 large eggs at room temperature
- 4 tablespoons 60ml whole milk
- Finely grated zest from 2 unwaxed lemons
- 175 g ¾ cup plus 2 tablespoons granulated sugar
- Freshly squeezed juice from 2 lemons approximately 6 tablespoons