This classic British cake is meant to be a simple, fruity dessert you can whip up in under an hour.
If you've watched your fair share of The Great British Baking Show, then you know that Mary Berry is an icon in the kitchen. This is her recipe for a Lemon Drizzle loaf cake; I tweaked it just a bit to include a candied kumquat topping and measurements for an American kitchen.
Ingredients (makes 12 cupcakes)
- 7/8 cup salted butter, softened
- 7/8 cup granulated sugar (or caster sugar if you have it)
- 3 large eggs
- zest of one lemon
- 7/8 cup self-rising flour
- 3/4 tsp. baking powder
For the lemon drizzle:
- 1/2 cup granulated sugar (or powdered sugar for a smoother glaze)
- juice of one lemon
Preheat the oven to 350 degrees and prepare a cupcake tin with 12 paper liners.
In a large bowl, cream the butter and sugar together until somewhat fluffy. Add the eggs and lemon zest, then stir the mixture well. Add the dry ingredients and fold them in gently, being careful to not overwork the batter. You want it to just come together with no streaks of flour.
Spoon the batter into the cupcake liners and bake for 18 minutes.
Prepare the lemon drizzle by mixing together the lemon juice and sugar, then carefully top each cupcake with it while still warm. Let the glaze cool before serving.
For an additional decorative touch, try making some candied kumquat slices.
Ingredients (makes 12 pieces of candied fruit)
- 1/2 cup granulated sugar
- 2 T. honey
- 1/2 cup water
- 3 fresh kumquats, each cut into at least 4 slices
Over medium heat, boil the first three ingredients together and then add 12 pieces of fresh kumquat slices. Simmer for 15 minutes, then drain and dust with more granulated sugar.
Keep in mind, the original cake recipe calls for caster sugar, but plain white sugar is fine. The crackly topping formed by the lemon drizzle is a bit different, so use powdered sugar if you're used to a thinner, smoother glaze.
If you plan on giving these as a gift or serving them to guests, carefully peel off the liner you baked it in and serve each cupcake in a fresh one. It makes them much easier to eat!
*The photos in this article are by Sarina Petrocelly.
Do you have a favorite lemon cake recipe? Let us know in the comments!