Mary Berry’s Lemon Curd Cake: A Classic Recipe Revisited

Mary Berry is a big name in baking, with her Lemon Curd Cake being a key classic. This recipe from 2009 is a hit with bakers of all levels. Its mix of zesty sweetness and a moist crumb is loved by everyone.

Mary Berry’s lemon curd cake stands out because of its perfect flavor balance and simple ingredients. The lemon zest gives it a fresh, tangy taste. The secret to its great lemon taste is keeping the recipe simple.

But what makes Mary Berry’s Lemon Curd Cake exceptional is the homemade lemon curd. It’s made with egg yolks, sugar, butter, and fresh lemon, adding richness and flavor. This curd turns the cake from good to amazing with its sticky, irresistible layer.

If you want a stunningly delicious cake, Mary Berry’s Lemon Curd Cake is a great pick. This recipe shows Mary’s baking skills and love. It’s perfect for any celebration or just when you want something sweet.

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The Secret Behind the Perfect Lemon Drizzle

Mary Berry’s lemon drizzle cake is a masterpiece of simple balance. The mix of flavors and feel in this dessert is extraordinary. Following Mary Berry’s advice, you’ll make a cake that’s moist and tangy, and just delicious.

The recipe’s beauty is in its simplicity, as Mary Berry shows. She knows there’s beauty in fewer elements, seen in her recipes. With only a few ingredients, her cake is both light and rich.

For a light and moist cake, Mary Berry uses the classic creaming method. Mixing butter and sugar well makes the batter light. This also helps the sugar spread evenly, balancing the sweetness.

Mary Berry adds lemons’ zest for a punch of citrus. This zest gives a fresh and tangy flavor to every bit. It’s what makes this cake unique and completely moreish.

As Mary Berry rightly says, “Recipes should inspire and be easy – success is key!”

Her drizzle tops the cake in a simple yet delightful way. A mix of lemon juice and sugar forms a sweet, tangy syrup. It soaks into the cake, making it sweet, sticky, and full of lemony joy.

Mary Berry’s cake is also super versatile, fitting any baking shape. Whether for a tea time or just a treat, it’s a great pick. So, try it for your next baking adventure. You’ll love how it turns out.

Ingredients for Mary Berry’s Lemon Drizzle Cake:

225g softened unsalted butter
225g caster sugar
275g self-raising flour
2 level teaspoons baking powder
4 large eggs
4 tablespoons milk
Finely grated zest of 2 lemons

For the lemon drizzle:

175g granulated sugar
Freshly squeezed juice of 2 lemons

Prep Time	Cook Time	Total Time	Serves
20 minutes	30-35 minutes	55-60 minutes	8-10 slices

Next time you want something sweet and tangy, remember this cake. Mary Berry’s recipe brings a perfect blend of simplicity and taste. It’s bound to be a hit in your kitchen. Enjoy baking and eating it!

Lemon Curd: The Crowning Glory

No Mary Berry lemon drizzle cake is whole without its key part – lemon curd. This curd is made from egg yolks, sugar, butter, and the juice and zest of lemons. It layers the cake with a sweet and tangy spread. This makes the cake more delicious, whether you make it yourself or buy it.

Mary Berry’s lemon curd stands out for its perfect mix of sour and sweet. It captures the lively taste of fresh lemons. Its tanginess matches the cake’s soft inside, making it incredibly tasty.

Homemade vs. Store-Bought Lemon Curd

Making your own lemon curd can be fun. It’s quite easy, and you get a curd that’s both fresh and tasty. It’s a great match for Mary Berry’s cake.

“Homemade lemon curd has a vibrant color and intense citrus flavor that is hard to beat. Plus, you have the freedom to adjust the sweetness and tartness to your liking.”

For your own curd, use Mary Berry’s recipe. You whisk together egg yolks, sugar, lemon zest, and juice until thick. After it cools, you can store it in the fridge and enjoy it anytime.

If you’re short on time, store-bought lemon curd is a fine choice. Look for one made with natural ingredients. Remember, each brand will taste a bit different, so try a few to find your favorite.

The Versatility of Lemon Curd

Lemon curd is not just for cakes. It’s a great addition to many dishes. You can spread it on breakfast toast, fill pastries with it, or mix it in with yogurt.

Spread it on toast or scones for a delicious breakfast or afternoon tea treat.
Fill tart shells or pastry cases with lemon curd and top with fresh berries for an elegant and refreshing dessert.
Swirl it into yogurt or top pancakes and waffles for a burst of citrusy goodness.
Use it as a filling for cakes, cupcakes, or macarons to add a tangy surprise in every bite.

The Perfect Lemon Curd Cake

You can use lemon curd in various ways in cakes. Layer it, drizzle it on top, or mix it in the batter. This adds a special tangy flavor.

Here’s a recipe for a stunning Lemon Curd Layer Cake. It marries the bright flavor of lemon curd with a fluffy cake.

Ingredients	Instructions
2 1/2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup unsalted butter, softened 2 cups granulated sugar 4 large eggs 1 teaspoon vanilla extract 1 cup buttermilk 1 cup lemon curd 1 batch of lemon buttercream frosting	Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Once the cakes are cool, place one layer on a serving plate. Spread a layer of lemon curd over the top. Repeat with the second layer. Place the third cake layer on top and frost the entire cake with lemon buttercream frosting. Decorate as desired and refrigerate until ready to serve.

Ingredients

Instructions

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup lemon curd
1 batch of lemon buttercream frosting

Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Once the cakes are cool, place one layer on a serving plate. Spread a layer of lemon curd over the top. Repeat with the second layer.
Place the third cake layer on top and frost the entire cake with lemon buttercream frosting.
Decorate as desired and refrigerate until ready to serve.

Armed with this knowledge, you’re set to wow with a lemon curd cake. Explore the many ways to use it and enjoy the rich lemon flavor it adds.

Conclusion

Mary Berry’s lemon drizzle cake is a timeless classic. It’s known for its zesty sweetness and moist, tangy lemon flavor. Baking this cake guarantees a joyous, delicious outcome, for any occasion.

This iconic dessert makes any table shine, from casual to fancy events. The recipe’s simplicity means anyone can make it. The perfect harmony of lemon zest and juice makes a truly delightful classic.

So, get ready to bake. Mary Berry’s lemon drizzle cake will fill your kitchen with its sweet zing. Enjoy it with tea or share the happiness with your loved ones. Each slice brings pure delight.

FAQ

What makes Mary Berry’s Lemon Curd Cake a classic recipe?

Mary Berry’s Lemon Curd Cake is known for its zesty sweetness and moist crumb. It has been popular since 2009. Many bakers love making it.

What method does Mary Berry use to create a moist and tender crumb for her lemon drizzle cake?

Mary Berry uses a classic method to make her lemon drizzle cake moist and tender. She starts by beating butter and sugar until they are light and fluffy. Then, she adds the other ingredients.

How does the lemon glaze create the iconic “drizzle” effect in Mary Berry’s lemon drizzle cake?

The lemon glaze for this cake is simple – just lemon juice and sugar. Pour it over the warm cake. It turns into a sticky, tangy topping that sinks in. This makes the famous “drizzle” effect.

Can I use store-bought lemon curd for Mary Berry’s lemon drizzle cake?

Yes, you can use store-bought lemon curd. But homemade lemon curd gives the best flavor and quality.

Is Mary Berry’s lemon drizzle cake suitable for different shapes and sizes of baking pans?

Yes, Mary Berry’s lemon drizzle cake works well in various pans. It’s great in round tins, loaf pans, or bundt molds. You’ll still get a tasty cake.

How can I enhance the tangy sweetness of Mary Berry’s lemon drizzle cake?

The best way to make the cake even tangier and sweeter is with lemon curd. A homemade mixture of egg yolks, sugar, butter, and lemon brings more flavor.