My kids love lemon drizzle cake and now I'm craving this one. I love lemon drizzle. 23cm (9in) springform tin. Next time I'm going to start with juice from just one lemon and see what happens. my only worry was that the batter was very thick but it came through in the end. Hello just made it but with less sugar (10g less) but still come out very nicely! Yes, wrap it well and put in a sealed container and it will freeze perfectly. How much baking powder would it need? Only thing was I think our lemons here on Fuerteventura have a lot more juice! It has a biscuit base, a generous layer of white chocolate cheesecake, topped with a thick glaze of homemade lemon curd. I'd love to give it a try! The only thing you might not already have is a springform tin - that is, a tin with a loose bottom and a clip on the side to make it super easy to get your cake out of the tin cleanly. It was really good recipe and was very tasty, except the centre of the cake completely collapsed, this was probably for to me doing something wrong I just wondered how to stop this from happening, Glad it tasted good! Enjoy cooking, eating and exploring! I love lemon cake with a cup of tea and this looks delicious. This site uses Akismet to reduce spam. It might taste a touch more eggy. Way too lemony, impossible to eat, let alone enjoy. Got so many compliments using this recipie and will definetly be baking it again soon! Beating will cause the cake batter can be easily overworked, which could make your finished bake tough and/or poorly risen if the blades knock out the air and stretch the gluten. I don't know what to do. Just keep an eye on it during the last few minutes. Published Sep 27, 2018 Modified May 12, 2020. I love lemon flavored anything. I won't change this recipe in the future, just perfect like this ! Use a skewer to make sure it's fully cooked through. However, my cake is not as brown as yours, and also the lemon drizzle wasn't really syrupy. WOW thank you so much for sharing, this looks amazing!!! For the sponge, beat the sugar, butter and lemon zest in a mixing bowl until pale and … I kept going back and rereading the recipe because the batter seemed so thick, but they baked up light and luscious. Alternatively, try laying an extra two strips of baking paper in a cross in your tin before you line it to create four tabs long tabs that go up past the sides of the cake tin. I also would not skip out on the lemon syrup, this dense cake would be very dry without it! If you change the quantities, I can’t guarantee that you’ll get good results so I wouldn’t recommend it. Oven temps can really vary massively. It seems you titled it correctly. I absolutely adore lemon flavored desserts, and this cake looks amazing. Sadly the cake ended up in a terrible crumbly mess. Keep an eye on it and be sure to push a skewer into the centre to make sure it's cooked through. Some lemons are zingier than others, and personal taste varies, so if you want to tone it done, just add a little more sugar, or use less of the syrup. Took it out, put on cooling rack and watched the middle drip out. Though I use different recipe. (I had expert advice from another member to start checking at 16 minutes and follow up in 3 minute intervals. This is defiantly the nicest lemon drizzle cake, and so simple to make. I used an 8 inch square cake pan and checked the cake after 35 minutes and it was fully done (it could have been ready earlier then that so I would check on it around 30 minutes next time). Definitely put in the fall mood. This is truly the zingiest, most delicious and moreish lemon drizzle cake you'll ever make. 23cm (9in) springform tin but it's quite forgiving of other sizes. Simply add two teaspoons of baking powder to every 150g of plain flour in a bowl and sift them together before using in your recipe. Notify me of followup comments via e-mail. This is indeed the best lemon drizzle cake - ever! « Keralan Pandi - South Indian Coconut-Pork Curry, Wholemeal scones - perfect recipe for afternoon tea ». Interesting - I don't think I would have thought to take several shots at several stages. It really comes down to the quality of your tin. Thank you! Thanks for the recipe. Worth investing in an oven thermometer. (Did use mixer for sugar & butter). It's supposed to be wide and shallow so that it absorbs syrup throughout the sponge. This recipe is not gluten-free as it uses wheat flour in the lemon drizzle sponge. Over-beaten batter: If you beat too much air into the cake, it can rise too fast and then collapse. I highly recommend that you mix the lemon zest with the sugar first, stirring it together with a fork so the lemon oils get fully incorporated into the sugar. Grab my lemon drizzle cupcakes. Thank you! YTry using dairy-free margarine and egg replacement powder (follow the pack instructions). Enjoy! It may be that your oven is too hot. For the drizzle, combine sugar and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Spoon into the prepared cake tin and bake for 1 hour 15 minutes or until a skewer inserted into the middle of the cake comes out without any raw mix on it. Could I bake this in an 8 inch round tin or will I need to adjust ingredients/cooking time? Thinking of doing a 3 layer lemon sponge, slicing the tops down on the layers and coating in icing but would want to add some sort of cream filling between the layers. Hi, this recipe looks great and I’m really looking forward to making it! My boys have just had a piece and are waiting for seconds. Emily Leary. Jane explained: I chose this recipe because I spent ages trying to find a lemon cake that was...well, lemony enough! Would rate it 10 out of 5 if I could! They are so moist and lemony even before adding the syrup. Try using dairy-free margarine and egg replacement powder (follow the pack instructions). This is a great lemon drizzle cake, because it's handmade with love. You can leave out the lemon, but you’ll want to replace it with something else - try using the juice and zest of an orange instead. Maybe the slice that has been tasted is outside the frame? I made this into cupcakes, baking for 23 minutes. Try using less lemon next time and hopefully you'll enjoy it. In this case, this one. This could be because the temperature in your oven was too high, or the cake was baked for too long. One question-I did not see any reference in your description, what size of tin do you use? However, with all allergies and sensitivities, it’s important to check the packaging of all of the ingredients you use very carefully to ensure they are nut-free. Try our lemon drizzle cake then check out our best lemon cake recipes. I'll have to try this recipe out. Hi! The cake should be golden on the outside and the skewer should come out clean - keep an eye on it as you don't want it to over-bake. Suffice to say this page is bookmarked for regular use and I'm now browsing your site to see what else to try out. Stored in an airtight container in a cool place out of direct sunlight, your lemon drizzle cake will keep well for 3-4 days. My cake was quite thin. This isn’t a huge cake, so I’d recommend you aim for a tray that’s of a similar size to it’s 23cm round equivalent. It should be fine. Glad you managed to get it perfectly baked! I get emails sometimes from people who've moved house and just can't get on with their new ovens and it's nearly always because it runs hotter/colder than their old ones! Sorry to hear this. I did buy an oven thermometer to check and my oven does heat to the exact temperature. Finally, if you have split your batter and it won’t come back together, don’t worry! Best lemon drizzle cake I've ever eaten. This should give you your crunchy topping once cooled. Bookmarked for trying. Brilliant lemon drizzle cake, you cannot buy anything as tasty. Yes, should be fine, but it may alter the cooking time, so keep an eye on it and be sure to the do the skewer test to make sure it's cooked all the way through. I also would not skip out on the lemon syrup, this dense cake would be very dry without it! This was so quick and easy to do. Oh my goodness, yes!! I like to let the zest and sugar hang out while the butter is softening. Ingredients say butter but instructions say margarine. Thanks for your reply, Emily. I’m afraid something must have gone wrong in the way it was made. I know that caster sugar isn’t something that’s easily available in the US - don’t worry. We added some fresh thyme too! It was recently voted England's favourite cake flavour and I can see why. Love the sound of your recipe! I haven’t tried this use myself, but yes, it should work ok as long as you’re using supports / dowels as you usually would with a tier cake. Add the lemon zest (reserving some for decoration) and mix well. I hope it turned out well for you. However, using too much baking powder can also cause a cake to rise during cooking then sink towards the end of baking, so it’s best to stick to the recipe where possible. However, I recommend following the recipe and beating the butter and sugar first, then adding the eggs, then folding in the flour etc as this will incorporate plenty of air without overworking the gluten in your mixture, which can make for a tough sponge. Place over a medium heat and stir as it heats, continuing until you have a syrupy texture. Glad it was tasty! After all he did ask for lemon cake This can help encourage the emulsion to come back together, then you can fold in the rest of the flour. This is great served with some blueberry sauce and dollop of whip cream! thanks for sharing! Would it be possible to replace the butter and eggs to make a vegan version? Wow, this lemon drizzle cake looks amazing! Spoon the batter into a greased and lightly floured cake tin. I’d recommend lowering the temperature to 140C fan, and being prepared to keep an eye on the cake past its recommended baking time until it looks cooked through. With 3 lemons yielding 2 oz each, that gives you 6 oz (3x2), of I'm not mistaken. Note: I have not tested all of these replacements, so let me know how you get on. So in this case 2 1/4 tsp of baking powder should do the trick. (A standard UK lemon gives about 2 tbsp of juice. :). Wonderful. If you do, it’s really important to choose a margarine with a high fat content, ideally over 75%.


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