Hello everyone today I am showing you how
to make the most fantastic gorgeous lemon drizzle cake hello everyone it is becky here
and it is Tuesday which is a becky bakes day barry put up a new schedule at the weekend
so Tuesdays are going to be my day for baking Thursday will be his day for cooking and Sunday
will be the funday so today this lemon drizzle cake is going to taste so good it is one of
my favourites and the girls love it too it is a personal fave of mine I cannot wait for
this, I am feeling quite professional today not sure if you can hear it I have this microphone
you can probably hear it, that is your shoulder I like the little pack on my back too I feel
like a pro, but yeah lets get on with it this is how you do it. First step we are going
to do is grease and line the loaf tin we have here so I have just got a bit of butter on
a butter wrapper and am going to grease it all around the sides and bottom, so after
greasing with my butter I put the greaseproof paper in and I kind of had to cut around the
edges a bit to make it all fit in, so I am just bringing the ingredients over remember
if you guys want to give this a go you can find the detailed method and quantities of
ingredients on the my virgin kitchen website and also in future if you want to check out
the videos before anyone else on youtube you can head over to my virgin kitchen .com and
you will see the video there first, first step we add in the flour, followed by the
caster sugar, baking powder, in goes our butter this butter is room temperature so nice and
soft we can beat it together easy, now add in the eggs one at a time, oh third and final
egg and a massive piece of shell went in too oh dear, yep no more shell all gone. Final
ingredient and probably the most important we are going to zest a lemon and squeeze in
lemon juice too I am using a whole lemon but if you are not a fan of lemon which if you
are making a lemon drizzle cake you probably are not sure why you would make one if you
are not a fan of lemon but you could use just half the lemon and not worry about using the
other half or lemon juice now we slice the lemon in half and squeeze the lemon juice
into the cake right you can do the trick if you like put the hand under and catch the
pips there we go we do not want those in the cake, now all our ingredients are in the bowl
we beat together so we have a nice creamy mixture make sure your mixture is nice and
combined instead of using a spatula you may want to use a hand mixer as it is not as easy
as I thought to cream together, I do not know why I am using a spatula today I guess because
on my last video I used it to show you anyone can do it if you do not have a hand mixer
but it is tough and hard work I would recommend investing in a hand mixer if you have not
got one already I am really happy with that it is really smooth and combined now it is
time to get it in the tin, in the batter goes, to the loaf tin, just want to make sure we
scoop all the mixture out and do not leave any batter behind, make sure you scoop every
bit out then just level off, in it goes even the batter smells good this cake is going
to be amazing. It is going in the oven for 35 minutes you
want to make sure the sides are coming slightly away from the tin and when you put a cocktail
stick in the middle it comes out clean. Look at this it has come out the oven and smelling
amazing and smelling good too, I think boston can smell it too he is down there and amy
well she is not interested and fast asleep while we make our icing we leave our cake
in the tin and all we need is the juice of one lemon and our sugar and we are just going
to squeeze the juice into the sugar and mix together I got one lemon sliced in half squeeze
that into the sugar oh gosh it is going everywhere, I am sure you have some gadget somewhere that
makes this easier yeah there is probably one in the gadget box ah I have a cut on my finger
ah that is not funny it stings, I do not recommend catching lemon juice when you have a cut on
your hand give it a good mix together until you have a shiny glaze this is going to stick
to the cake look at that, my cake is ready and my glaze is ready I cannot wait to get
this onto the cake now at the minute I know poke cakes poke cakes that sounds weird poke
ok I have never heard of that well poke cakes are really popular at the moment all it is
poking a bamboo skewer through the cake and pushing a little icing and the sponge soaks
up all the icing and makes it really moist and the flavour is going to be amazing but
all I am going to do today is pour the glaze over the top of the cake, all that is left
to do now is transfer the cake onto a wire rack and oh my goodness it is looking amazing
I cannot wait to try this, just need to cut some slices out now.
Do remember to subscribe to myvirginkitchen and head over to the website myvirginkitchen.com
where there are over one thousand recipes on there and if you want to check out any
sneak peaks behind the scenes there is Instagram snapchat I am doing it right now myvirginkitchen
or mrsbarryx go and check it out. Chloe has lost her appetite so she is sat
with amy I have eaten enough food so I am leaving it up to these two. Ready you go first,
that is really good, amazing, remember if you give this a go send us your pictures we
love to see your attempts of this but for now that is it and we will see you next time,


  1. Looking at the glaze, I feel like the raw caster sugar would and lemon juice be a bit too grainy.
    Suppose you added a bit of water and cooked it down to combine into a smoother glaze, allow the sugar crystals to melt with the lemon juice. The water would just be added to keep it from becomming too thick.
    I think that might make for a better glaze.

  2. if you roll the lemon on your board a few times then pop it into your microwave for about 20 seconds you'll get a lot more juice.

  3. My mum used to make this sort of cake for our birthdays when my brother and I were Kids, only she always added gummy bears on top of the topping, making it even more attractive for usย kids ๐Ÿ˜€

  4. If you roll the lemon on the table for a bit or put it in the microwave for 10 seconds, a lot more juice will come out and it will come out more easily as well.

  5. the cakes came out beautifully but I've been mixing the glaze for 10 minutes and it won't thicken any idea what's wrong?x

  6. what I do when I squeeze a lemon is stabbing the insides with a fork a couple of times before squeezing it. works a treat, and it's not nearly as messy ๐Ÿ™‚

  7. I made this today! It was absolutely delicious, I'll definitely be using this recipe a lot more in the future. Thank you so much for sharing this with us! x.

  8. Mrs Barry is lovely! She's like a wee shy cute mouse, keep up the good work, you're doing great on YouTube. Keep all the videos coming.

  9. To make your mixing a little easier- try mixing your sugar- eggs- butter- lemon juice together first then slowing add your dry ingredients in a little at a time.

  10. I don't know why but I'm really happy you included the little shell mishap, just reminds me that making food has its issues but it's still fun haha

  11. I absolutely adore Mrs Barry. she has a really nice voice and an adorable face. my love goes out to all of you ๐Ÿ˜˜๐Ÿ˜˜๐Ÿ˜˜

  12. I make something like this using a bunt cake pan an pouring a lemon juice an powdered sugar mixture over it after poking it with holes so the cake absorbs the juice

  13. Mrs. Barry! Haven't even watched the video yet, but I know I am going to love it already ๐Ÿ’œ๐Ÿ’œ๐Ÿ’œ

  14. Does this all-in-one method not produce a dense/tougher cake? ive never made a cake like this but i was taught that its important to cream the sugar and butter first to make it trap air and then alternate between eggs and flour to make sure that the flour and liquids arent introduced too soon so as to avoid a dense/tougher cake.

  15. Hi! I love this recipe! I'm gonna try it ^^ Um. So you got the egg shell in the mixture. but if it wasn't a big piece, did you know that you could get your finger wet and pick up the little piece super easily? It's supposed to work and it worked for me. ^^

  16. I like your baking video's I like that your real and I don't feel like such I dummy when I mess up its how real people cook and bake

  17. Alright, this may seem like a dumb question, but I really don't bake a whole lot. But I don't understand the point of greasing a pan if you're putting parchment paper in. Does it just make the paper easier to handle trying to get into the pan?

  18. Mrs. Barry, you're an absolute sweetheart! I love lemon desserts of any kind, and can't wait to try this! When you cut it, the cake looked so moist it made my mouth water ๐Ÿ™‚ I'm also a fan of a simple drizzle of glaze over the cake instead of frosting, as more of the cake flavor comes through instead of being hidden. Thank you for a wonderful video and recipe!

  19. Someone once told me to roll the whole, unpeeled lemon under the palm against the work surface (applying pressure as you go). It releases alot more juice. Slice in half, remove the visible pips and stick a fork in to release MORE juice.
    Hope it helps. Vicky

  20. I don't like lemons ๐Ÿ‹ I came here to learn how to make a lemon drizzle for my mum cause it is her birthday in 30 days this was helpful thanks a lot ๐Ÿ˜„don't tell her I'm going to make a lemon drizzle I hope she likes it ๐Ÿ˜„

  21. nice to see mrs Barry cooking in the kitchen instead of you Barry going to try this out because i love lemon drizzle cake
    and lemon morrang do that next

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