Best 5 Mary Berry Lime Drizzle Cake Recipes
Indulge in a delightful culinary journey with Mary Berry's Lime Drizzle Cake, a tantalizing treat that will awaken your senses. This classic teatime favorite, with its moist and fluffy sponge cake infused with vibrant lime zest and a luscious lime drizzle, is sure to impress. Experience a symphony of flavors as the zesty lime perfectly complements the sweetness of the cake, creating a refreshing and uplifting taste sensation.
This recipe collection offers a delightful selection of variations on the classic Lime Drizzle Cake, each with its own unique twist. From a gluten-free version that caters to dietary restrictions, to a decadent chocolate and lime drizzle cake that combines two beloved flavors, these recipes provide options for every taste and occasion. Whether you prefer a traditional approach or crave something more adventurous, you're sure to find a recipe that captures your heart.
Embark on a culinary adventure with Mary Berry's Lime Drizzle Cake, a timeless classic that never fails to delight. With its vibrant flavors and irresistible aroma, this cake is a true masterpiece that will leave you craving more. So gather your ingredients, preheat your oven, and get ready to create a taste sensation that will linger in your memory long after the last bite.
LIME DRIZZLE CAKE
Super moist lime drizzle cake. Learn how to make an easy lime cake that your children will love!
Provided by Adina
Categories Cakes
Time 1h15m
Number Of Ingredients 7
Steps:
- Butter: Take it out of the fridge a few hours before baking, so that it has time to soften.
- Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
- Prepare a loaf cake pan of about 30x12 cm/ 12 x5 inches. Butter it all over, sprinkle with a little flour, and shake the tin to distribute the flour all over the tin. Turn the tin upside over the sink and pat it on the back and the sides to remove the excess flour. Set aside.
- Zest 2 of the limes. Zest one lime by cutting the green skin very thinly and then cutting these pieces into very fine strips. You will need these for decorating the lime drizzle cake. Set aside.Zest the second lime by grating the green skin on the fine grater. Set aside.
- Juice the limes, you will need 100 ml/3.4 fl. oz/scant ½ cup lime juice. Set aside.
- Wet ingredients: Beat the soft butter and the sugar until light and fluffy, about 5 minutes. Add the eggs to the batter, one by one, mixing well in between.
- Add dry ingredients: Sift in the flour and the baking powder, add the finely grated lime zest and mix until combined.
- Bake: Transfer the batter into the prepared tin. Bake for 60-65 minutes or until a skewer inserted in the middle of the cake comes out clean.
- Leave the cake to rest in the pan for 10 minutes. Make the lime drizzle in the meantime.
- Combine: Sieve the icing sugar into a small bowl. Add the lime juice and stir well.
- Drizzle the cake: Prick the lime loaf cake with a skewer (or toothpick) all over. Pour the lime drizzle all over.
- Let cool completely in the tin.
- Decorate: Turn the cake onto a serving platter, sprinkle with icing sugar, and top with the reserved lime strips.
Nutrition Facts : ServingSize 1 slice, Calories 269 kcal, Carbohydrate 33 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 92 mg, Sodium 86 mg, Fiber 1 g, Sugar 19 g, UnsaturatedFat 5 g
LEMON DRIZZLE TRAYBAKE CAKE
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
Categories Cakes and baking
Yield Makes 16 slices
Number Of Ingredients 10
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, Carbohydrate 38.5g, Fat 13.5g, Fiber 0.7g, Protein 4g, SaturatedFat 8g, Sugar 25g
RASPBERRY & BLUEBERRY LIME DRIZZLE CAKE
The perfect teatime treat, this moist and fruity cake is easy baking at its best
Provided by Good Food team
Categories Afternoon tea, Buffet, Treat
Time 1h25m
Yield Cuts into 12 pieces
Number Of Ingredients 10
Steps:
- Line the base and sides of a 20cm/8in square cake tin (not loose-based) with greaseproof paper and butter the paper. Set oven to 180C/Gas 4/fan oven 160C.
- Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lime zest, then fold in the flour and almonds. Fold in enough lime juice - about 3 tablespoons - to give you a good dropping consistency (the mixture should drop easily from the spoon when tapped).
- Fold in three quarters of the blueberries and raspberries and turn into the prepared tin. Smooth the surface, then scatter the remaining fruit on top - it will sink as the cake rises.
- Bake for about 1 hour (cover with foil if beginning to brown too much), or until firm to a gentle prod in the centre. A skewer pushed into the centre should be clean when removed.
- Meanwhile make the syrup: put the lime juice, zest and sugar in a small saucepan. Put over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it. To store, cool before wrapping in paper and/or foil.
- Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve.
Nutrition Facts : Calories 370 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.61 milligram of sodium
MARY BERRY'S LEMON DRIZZLE CAKE RECIPE - (4.3/5)
Provided by á-15311
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Beat together the eggs, flour, caster sugar, butter, baking powder and lemon zest until smooth in a large mixing bowl and turn into the prepared tin. Bake for about 35 mins, or until golden brown, shrinking away from the sides of the tin and springy to the touch. While the cake is still warm, make the topping. Mix together the sugar and lemon juice, and pour over the warm cake. Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin.
LEMON DRIZZLE CAKE
This light and moist lemon poundcake has a crunchy sugar glaze that crystallizes on top, giving a contrasting texture to the soft crumb underneath. It's an easy-to-make, crowd-pleasing cake that's excellent on its own but takes well to embellishments. A scoop of ice cream or sorbet, fruit compote and-or lemon curd are all wonderful alongside.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 45m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees and place a rack in the center. Grease a 9-by-12-inch baking pan and line with parchment paper, allowing a 2-inch overhang on the long sides.
- In a medium bowl, whisk together flour, baking powder, salt and lemon zest.
- In the bowl of an electric mixer, beat together butter and half of the sugar (225 grams/1 cup plus 2 tablespoons) until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down the sides of the bowl as necessary (mixture will look curdled, and that's O.K.). Mix in flour mixture until combined, then scrape into prepared baking pan, smoothing the top.
- Bake until golden brown and springy, and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes, then use the paper overhang to lift the cake out of the pan; transfer to wire rack set over a rimmed baking sheet and carefully remove paper.
- While cake bakes, in a small bowl mix together remaining half of the sugar (225 grams/1 cup plus 2 tablespoons) and enough lemon juice to make a runny mixture. While cake is still warm, spoon the sugar mixture evenly over the top. (The cake has to be cooled slightly to prevent topping from melting, but warm enough that it soaks into the cake, leaving a crunchy sugar coat on top.) Let cool, then cut into squares.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 118 milligrams, Sugar 19 grams, TransFat 0 grams
Tips:
- To achieve a moist and fluffy cake, cream together the butter and sugar until light and fluffy. This will incorporate air into the mixture, resulting in a lighter texture.
- Make sure the eggs are at room temperature before adding them to the batter. This will help them emulsify better with the other ingredients, resulting in a smoother batter.
- Do not overmix the batter. Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
- Use fresh limes for the best flavor. The zest and juice of fresh limes will give the cake a bright, citrusy flavor.
- Do not overbake the cake. Overbaking can result in a dry, crumbly cake. Bake the cake until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before drizzling it with the lime glaze. This will help the glaze set properly.
Conclusion:
Mary Berry's Lime Drizzle Cake is a delightful treat that is perfect for any occasion. It is moist, fluffy, and bursting with citrus flavor. The lime glaze adds a sweet and tangy finish that takes the cake to the next level. This cake is sure to be a hit with everyone who tries it.
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