How to cook a culinary masterpiece of the 60s: delicious lemon cake "Mary"

By Jurassic JennMar 28, 2024 11:04 AMRecipes
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How to cook lemon cake "Mary"
How to cook lemon cake ''Mary''. Source: cakejournal.com

Lemon cake was a culinary hit in the 1960s of the last century. It was adored by baking lovers for its delicious taste, and by housewives for its simple recipe that did not require additional effort and time. SSPDaily tells about it.

BBC Food writes: "This cake was created by the famous British food writer Mary Berry. And this is the recipe that, according to her, made people come up to her on the street and ask her how to make it.

Here's how to make Mary Berry's famous lemon sprinkle tray cake.

Preparation

In general, it takes less than 30 minutes to prepare the ingredients and about 40 minutes to cook.

So, first, grease a 30x23 cm pan with butter, line it with baking paper, and preheat the oven to 180 °C or 160 °C.

You will need:

  • 225 g of icing sugar;
  • 275 g of self-rising flour;
  • 2 teaspoons of baking powder;
  • 4 eggs;
  • 4 tablespoons of milk;
  • finely grated zest from two lemons.

For the icing:

  • 175 g of granulated sugar
  • juice of two lemons

Preparation

  • Measure all the ingredients for the cake into a large bowl and whisk until well combined before transferring the mixture to the mold.
  • Do not overmix the batter as this will affect the final result, so keep an eye on the ingredients.
  • Bake for 35-40 minutes, until the cake starts to pull away from the sides of the pan and springs back when you lightly touch the center of the cake with your finger.
  • Prepare the glaze by mixing the sugar and lemon juice and stirring until smooth.
  • Leave the cake to cook in the mold for 5 minutes, then remove and transfer to a wire rack placed on a baking sheet.
  • Brush the icing over the entire surface of the warm cake and leave it to harden completely. Once set, remove the baking paper and cut into slices.

The recipe notes state: "It is important to pour the lemon water over the cake while it is still warm so that the juice is well absorbed."

Lemon Mary Cake can be stored in an airtight container for three to four days, and frozen for up to a month."

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