I have been using an old Mary Berry recipe for Lemon Drizzle Cake, for several years now. It uses margarine, is so easy to make, and the result is light and delicious. My range of baking is very limited, but even I have been able to adapt this recipe:
substitute the lemon with 2 limes.
omit the lemon and granulated sugar; substitute 25 grams of the flour with 25 grams of cocoa powder.
Today I decided to try out Mary Berry’s Lemon Drizzle Traybake recipe, which uses butter instead of margarine. Once baked, I always use a skewer to pierce all over the top of lemon drizzle cakes, before spooning over the topping, which allows it to get deep into the cake. This one is going to feed people at an event tomorrow, but I also made a smaller one which my family, and I, tucked into while it was still warm! I found this cake was not quite as light as the margarine version (really very little in it though), but it has a smoother texture, and a richer flavour. In my opinion, the butter version is a better recipe and I’ll definitely be using it again!
Also going to tomorrows event, is a Scottish Ginger Cake. I have this recipe in The Dairy Book of British Food book and, although I omit several ingredients from it; oatmeal, sultanas, mixed peel, stem ginger (just a personal preference), it’s been a firm favourite with my family for a long time.