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My Lemon Drizzle ALWAYS falls in. Always. Why ? Why why why?(26 Posts)
Please help experienced MN bakers. I am a reasonably good baker who can mostly turn out an acceptable cake. But never, ever a proper Lemon Drizzle ...and it's my favourite cake. I've tried the famed MN Lemon Drizzle - deelish but it comes out high around the edges, flat in the middle. So I've just tried the Mary Berry Lemon Drizzle - SAME PROBLEM.
I just throw lots of lemon juice and sugar at the problem and it still tastes nice (if a bit squidgy in the flat, middle part). But I want to make Lemon Drizzle my signature cake. It's my favourite. It's many people's favourite. So please, please tell me where I am going wrong.
I am baking at a high altitude - I wonder if this could be the reason. But my other cakes rise fine, with no adjustments. Anyone ?
Thanks in advance for any advice.
When I had that problem I had too much mixture in the tin (i.e. mixture was too deep) and the centre was never getting to fully cooked. I also had to cook for much longer than the recipe.
mine does too (Mary Berry one). Looks great in the oven but collapses when it comes out. Tastes nice but looks crap. Have tried it a few times, dunno what I do wrong.
Possibly the temp is too high - just check the oven and test cake with cocktail stick before taking out could possibly be the temp is slightly to high (watch the fan) hence the outsides rise but the middle isnt quite cooked enough that is the main reason why cakes dip. Also too much rising agent isnt good. Any cake recipe can be a lemon one -just change the recipe to additional lemon extract and lemon rind. I assume you are using a loaf tin? If so many recipes dont explain the size of the loaf tin so just use any light sponge recipe that details the tin. Also be careful with the amount of lemon juice you add, I prefer to use an extract - this will chemically alter the rise.
Glad I'm not alone Zen.
*Pi", I am baking it in a roasting tin. And it's coming out well browned (if sunken in the middle) so I don't think I could get away with baking it longer. Anyway, by the time I check it, it has already sunk - in the oven - so I think the sinking happens quite early in the baking process.
Any other thoughts, Lemon Drizzlers ?
are we over-beating the mixture maybe?
Bacon I'm using a small roasting tin, not a loaf tin. And I only grate lemon zest into the batter, no lemon juice or lemon extract. Any thoughts?
Thanks for the oven temperature tip. I will try a lower, slower heat.
Zen what tin do you use please ?
I was curious about this as I bake this cake quite a lot as its one of my son's favourites and I have never had a problem.
Apparently the altitude can be a factor, see this just from a quick google.
Im guessing if you have a google may be able to find out how to get round the problem
I make the Tana(?) Ramsey one from the Good Food website and its fantastic. It's always just right, and I'm not even that precise or careful. I use a loaf tin, sometimes metal sometimes a silicone one.
I use the Tana Ramsay recipe too, and it's never failed.
I always use a metal loaf tin.
Hmm, thank you all. I've been going for Lemon Drizzle traybake, as described by Mary Berry. Zen maybe that's our problem ? I'll try a Lemon Drizzle loaf instead. But I would like to be able to do a traybake, if anyone has managed this.
I used to have that problem using the MN recipe and a roasting tin. Switched to the Tana Ramsay recipe and a loaf tin and it's never failed! Even ds (13) and dd (10) can manage it and it's never fallen in teh middle. (we use 2 lemons instead of 1 specified in teh recipe)
Tana Ramsey recipe here too baked ins silicone loaf tin. Never fails!!!
If you want a traybake style one, try Dan Lepard's lemon poppyseed cake. His description:
"This is one of those flat, tray-bake cakes, the sort you dream you'll find in a corner sandwich bar but never (OK, rarely) do. The lemon zest goes into the cake mixture, and a syrup of juice and sugar soaks the cake afterwards. Finely ground oatmeal makes each mouthful chewier, and the oil keeps it softer than simply using all butter would."
Sorry I meant to say I can totally vouch for that recipe. The oatmeal seems an odd inclusion - I just take normal porridge oats and whizz them a few times in the food processor - but they disappear into the cake and makes the texture a dream.
I can't link to it as on my phone, but google "Annie Bell lemon drizzle". This is a tray bake and I've never had a problem with it, even in my DM's temperamental gas oven.
I've made it in a roasting tin too!
Wow, Xia , that Dan Lepard sounds amazing but a little intimidating. Have you actually made it ? Do you really have a 20" inch tin or do you use a roasting tin like I did ?
I think the MN jury is voting solidly for Tana Ramsey's recipe. Looks like I will have to give it a try
Message withdrawn at poster's request.
Yes I've made it three times. I just use a bog standard circular 20cm springform cake tin from Sainsbo's and then cut it into wonky squares. I knew that meant it would be smaller and a bit thicker than the recipe and baked it an extra 30 mins.
I can also vouch for this which is a bit lighter made with yoghurt in a loaf tin. Smitten Kitchen was one of picks of the MN Food April cookbook club so I just made it a week ago.
I now want to try Tana Ramsey's recipe!
Thank you all very much for the advice and suggestions. I'm going to to try some of the recipes suggested, starting with the Tana Ramsey one. I'll report back
Dear MN I’m a baking dad. Or at least attempting once a week sorta mess baking. But I’m trying . Any way lemon drizzle cake smells of eggs sinks in the center . This is the third one . Slight changes but same outcome . Loaf tin . Small tin . Temperature . Over mix under mix . Less eggs more eggs . Less flour more flour . Aghhhh. Losing my reason , bloody lemon drizzle. I love the cake , tastes great but looks like the dogs dinner .
There must be something simple that accomplished bakers take for granted that us noobs aren’t noticing on the recipe .
Recipe from bbc good food guide
Hail to a new baker! If it sinks in the centre my money is on either your oven running cool, or your leavening agent is out of date and not raising your cake properly.
The main thing about baking is you have to follow recipes exactly - it's more like a chemistry practical than normal cooking is. Yes there are shit recipes where you learn you have to add a bit more flour but that takes experience to think it looks a bit thin or whatever.
Are you using a digital scale to weigh each ingredient into the bowl? Do you have an oven thermometer which tells you how hot your oven actually is? My oven lies to me, when it is at gas 6 on the knob it is usually around 180c so too cool for any gas 6 recipes.
Yes your probably right I’m still thinking it’s cooking . Bit more sugar half cup of that quarter cup of the other . I’ll try by the book and scales exactly next time
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