Lemon drizzle cake best recipe please?

[tillytubby]

I'm finding it hard to find one online that isn't a massive traybake and there's so many variations!
Ideally one in a 2lb loaf tin would be great thanks.

[SwayingInTime]

Tana Ramsey’s one is perfect.

[CucumberAnaMint]

Yes to this recipe. So easy and delicious.

[tillytubby]

I'm afraid I tried tanas and it sank despite following it to the letter, not opening door etc .
Any others greatly appreciated!

[BookFly]

I've never found a better one than this (my favourite cake- I've spent many years looking!)
It's the 'secret' recipe of two separate friends' German grannies!

Lemon Cake:

4oz SR Flour
4oz Sugar
1oz Ground Almonds
2 Eggs
4oz Marg
Rind of 1 Lemon
1tblsp Lemon Curd

Cream marg & sugar together. Beat eggs and gradually add mixture. Fold in
flour and add the lemon rind. Add lemon curd and ground almonds.
Bake in moderate oven 375/Gas 4 for about 30 mins. Remove cake from oven.
Whilst still hot pour over 2oz Castor Sugar mixed with the juice of the
lemon.

I usually pierce holes in the cake with a knitting needle so the lemon and
the sugar penetrates through the cake. Makes an 8'' cake.

[Mary1935]

Hi I’ve done the Mary berry lemon drizzle a couple of times and it really nice.

[Sunflower101]

I’ve also found Mary Berry’s recipe for lemon drizzle tray bake to be very successful and good to eat.

[PersisFord]

Yes MB traybake but double the lemon and reduce the sugar

[PorridgePhrincess]

MarsLady! As appears in the MN cookbook

[sansouci]

Marsy is famous for her lemon drizzle cake. It's the best, no question.

[Andtheresaw]

[Lambr]

[RustyBear]

Here’s Marsy’s recipe:
www.mumsnet.com/food/recipe/1365-Lemon-drizzle-cake

[PersisFord]

I will try this in the spirit of experimentation, and the sponge recipe looks promising....but no crunchy top?!?! What’s the point?

[PersisFord]

This is also why traybake is better as you get more top for your bottom

[Ifailed]

you can also make a lime drizzle cake, which I prefer.

[Igneococcus]

It's the 'secret' recipe of two separate friends' German grannies!

German recipes don't have self-raising flour or come in ounces, and no lemon curd either.
It sounds nice though.

[BookFly]

That's strange. Oh well that's the tale I was told by both friends!
It is nice- the ground almonds give it a lovely texture

[ChardonnaysPrettySister]

I do the Nigella damp almond cake with extra lemon zest and lemon glaze.

Not lemon drizzle strictly speaking, but very good.

[Igneococcus]

It might have been adapted for British bakers Bookfly.
You can't buy self- raising flour in Germany and lemon curd is known now but wouldn't really have been a thing until a few decades ago. I doubt you'd find it in an old recipe. I have handwritten recipe books from both my grandmothers (born 1903 and 1906) and all their recipes are either in grams or in pounds (or half/quarter pounds), never seen ounces.
It does sound really nice, I will definitely try it.