Tag: crunchy

Half-term baking

Goodtoknow TV

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  1. These little sugary mounds of coconut are so easy to make, they take just seconds to mix so are ideal for children to cook too. These coconut cakes are also gluten-free.

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  3. A really simple recipe by Queen of Cakes, Mary Berry for a classic lemon drizzle cake, with crunchy lemon icing

  4. Imagine the kids’ faces when you hand out these eerie spider’s web cupcakes on Halloween night = they’re a real treat!

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Psst! Try our easy guide to baking with the kids

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Halloween recipes face-off

Trick or treat? Which of these spooky recipes do you prefer? We’ve got 15 Halloween face-offs, click through each to vote. Halloween cupcakes or spider’s web whoopie pies?

Spider’s web whoopie pies

Or would you rather make an inventive whoopee pie?
Make the recipe now

 60% 1791 votes

 40% 1791 votes

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Here are some of your favourite biscuit recipes:

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Today’s poll

Which day of the week do you do the bulk of your food shopping on?

  • Monday 6%
  • Tuesday 5%
  • Wednesday 5%
  • Thursday 12%
  • Friday 17%
  • Saturday 16%
  • Sunday 6%
  • Different days every week 18%
  • In small bits all through the week 15%

Thanks, your vote has been counted!

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Mary Berry’s lemon drizzle cake

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

A really simple recipe by Queen of Cakes, Mary Berry for a classic lemon drizzle cake, with crunchy lemon icing

  • Serves: 6

  • Prep time: 20 mins

  • Cooking time: 35 mins

  • Total time: 55 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

  • Child friendly
  • Make in advance

That’s goodtoknow

The lemon loaf will keep for 3 days and will freeze well for up to 2 months uniced.

Ingredients

 For the lemon drizzle cake:

  • 1½ large eggs
  • 87.5g (3 oz) self-raising flour
  • 87.5g (3 oz)caster sugar
  • 87.5g (3 oz) softened butter
  • 3/4 level tsp baking powder
  • Finely grated zest of ½ lemon

For the crunchy lemon icing:

  • 50g (2 oz) granulated sugar
  • Juice of ½ lemon

You’ll also need:

  • 450g (1lb) loaf tin, greased and lined

Method

  1. Preheat the oven to 180ºC/gas mark 4.
  2. 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.
  3. Bake in the preheated oven for about 35 mins, or until golden brown, shrinking away from the sides of the tin and springy to the touch.
  4. While the cake is still warm, make the topping. Mix together the sugar and lemon juice, and pour over the warm cake.
  5. Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin.

This recipe is part of Mary Berry’s three cakes in one recipe, taken from Mary Berry’s Stress-free Kitchen.

Users of Good to Know can order a copy of Mary Berry’s Stress-Free Kitchen by Mary Berry, RRP £20.00, at the special discounted price of £17.00 (including p&p).

To order a copy please call on 0870 755 2122 quoting the reference code BSH664 or order online at pressoffers.co.uk. Please allow 28 days for delivery, offer subject to availability.

By Mary Berry

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Loved this recipe? Try these too!

Today’s poll

Which day of the week do you do the bulk of your food shopping on?

  • Monday 6%
  • Tuesday 5%
  • Wednesday 5%
  • Thursday 12%
  • Friday 16%
  • Saturday 16%
  • Sunday 6%
  • Different days every week 17%
  • In small bits all through the week 17%

Thanks, your vote has been counted!

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here

Incoming search terms:

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