Lemon Drizzle Cake (English Mary Berry)

Lemon Drizzle Cake is an easy tea cake with a distinctive crunchy lemon glaze. You only need a few basic ingredients and 35 minutes to bake this lovely bundt cake. This cake is on the smaller side as bundts go, but that works well because it’s got the perfect cake to glaze ratio. The cake has a gentle lemon flavor from the zest in the batter, and the glaze gives it that one two punch from the juice.

1 ⅛ cup Monk Fruit Sweetener with Erythritol (Granular) (225 g)
2 small or 1 large lemon, peeled with a vegetable peeler, yellow part only
1 cup unsalted butter (225 g) at room temperature
4 extra large eggs, at room temperature
4 Tbsp. milk
2 tsp. baking powder
2¼ cups self rising flour (275 g)

Lemon Crunchy Glaze:
1 cup Monk Fruit Sweetener with Erythritol (Granular) (200 g)
2 lemons, freshly squeezed

Preheat oven to 350°F (175°C/155°C fan, Gas Mark 3). Grease and flour a standard 9 or 10 cup bundt pan.

For the Lemon Sugar:
Put the sugar and lemon peels in a food processor and process until the zest is completely incorporated in to the sugar. It will be pale yellow, moist, and fragrant. Note: if you don't have a food processor, the finely grate the zest of two lemons and mix into the sugar by hand.

For the Lemon Cake:
Put the sugar and butter into the bowl of a stand mixer, or you can mix by hand with electric beaters. Cream them together for 4-5 minutes, scraping down the bowl as necessary. It should be pale and fluffy. Beat in the eggs, one by one.

Blend in the milk, then the baking powder, and finally fold in the flour. Don't over mix, but make sure everything is evenly incorporated.

Spoon the batter into your prepared pan and spread out evenly. Bake for 35 minutes, or until risen, golden, and a toothpick inserted near the center comes out without wet batter on it. The top should spring back when lightly touched.

Let the cake cool for 12 minutes, then run a thin offset spreading knife around the edges to gently loosen them. Loosen the cake around the center neck of the pan, soo. Gently flip the cake over onto a cooling rack.

Meanwhile, mix the sugar with enough lemon juice to make a loose paste, about the consistency of a runny honey. Brush the glaze liberally over the entire surface of the cake (while it is still warm!) going over it more than once if necessary. You'll want a thick even coating. Let the icing dry before slicing.