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Original poster

Best lemon drizzle cake recipe?

27 replies

tillytubby · 19/08/2018 15:32

Posting for extra traffic but I can't seem to find a decent recipe that isn't a traybake.
Have tried tana Ramsey's and Paul Hollywood and they both sank!
Any bombproof recipes out there?

OP posts:
dementedma · 19/08/2018 15:35

i do the Tana Ramsey one in a loaf tin but use HALF the amount of sugar stated. it's too sweet otherwise. I also use more zest than specified. never fails

DoubleNegativePanda · 19/08/2018 15:38

This reply has been deleted

Message withdrawn at poster's request.

DoubleNegativePanda · 19/08/2018 15:41

Ignore that first post, I got the wrong link in it. This here is the only lemon drizzle recipe that belongs on Mumsnet. I even still have my tote bag with the recipe printed on it!

Marslady's Lemon Drizzle

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Baking General food
mnahmnah · 19/08/2018 15:44

This one is so easy and the best i’ve Eaten and I am no baker! Everyone who has it always asks for the recipe. It’s the Flora one from their website

Best lemon drizzle cake recipe?
Best lemon drizzle cake recipe?
Original poster
tillytubby · 19/08/2018 16:31

Thanks everyone do you know what size eggs marslady used and if it would go in a loaf tin?

OP posts:
Blankscreen · 19/08/2018 16:34

The hummingbird bakery lemon drizzle and poppyseed cake is probably the nicest cake ever.

MrsEvedder · 19/08/2018 17:47

Mary Berrys tray bake is delicious

Blondblimpo · 19/08/2018 17:59

2 med eggs
110g granulated sugar
110g butter
110g self raising
1tsp baking powder
Zest of 1 lemon
Mix everything together, put into lined cake/loaf tin. Bake for 20-25 min at 175C.
Juice of 1 lemon
75g sugar
Heat to lava and pour over baked HOT cake and allow to cool
Enjoy Smile

DoubleNegativePanda · 19/08/2018 19:49

@Tillytubby I've always used large eggs and divided the mixture between two loaf tins.

PersisFord · 19/08/2018 19:53

Ok, sadly that marslady recipe is wrong. Firstly, lemon drizzle SHOULD be a traybake because the POINT of the whole thing is the crunchy topping. You need to maximise topping. Loaf cakes are an abberation —and mine always sink— so I would avoid. You want the Mary berry traybake but half the sugar and double the lemon in the cake, then you want to make double the drizzle topping with GRANULATED sugar and pour it all over.

PersisFord · 19/08/2018 19:54

Or...........I used to have an AMAZING lemon cake sandwiches together with mascarpone and lemon curd. That was good too.

Nacreous · 19/08/2018 20:00

Nigella’s - mine has never sunk. I add an extra tsp of baking powder.

125g butter
175g sugar

Cream together til white. Add zest of 1 lemon.

Add in 2 eggs, a bit at a time (I use an electric whisk all through).

Add 175g of flour a bit at a time. (This is where I add an extra tsp of baking powder.)

4tbsp milk to slacken.

Put in a lined load tin, pref with one of those nice loaf tin liners.

Bake for 45mins at 180degrees or 160 degrees fan. Might take up to 55mins depending on your oven. Check it’s done with a skewer.

While baking juice 1.5 lemons and add 100g sugar. Stir til as dissolved as possible.

Once out, poke holes with said skewer and pour on lemon juice mix, slowly and carefully covering the whole whole cake.

This has won complements at the WI.

Inertia · 19/08/2018 20:10

I use the Nigella recipe above and it's never sunk.

DoubleNegativePanda · 19/08/2018 20:13

@Persisford how very dare you!

PersisFord · 19/08/2018 21:08

Sorry double. I eat almost nothing but lemon drizzle cake, I feel I am uniquely qualified to pass judgement.

Don’t get me started on ICING!!! Another absolute horror.

AnnoyedByAlfieBear · 19/08/2018 21:28

Mary Berry's is perfect every time.

AlbertaSimmons · 19/08/2018 21:31

Tana Ramsay in a loaf tin as pp said.

tapdancingmum · 19/08/2018 21:57

I use a recipe I got from a website on 28/01/2007....

2 eggs
4 tablespoons milk
175g SR flour
grated zest of one unwaxed lemon
juice of lemon
1 tablespoon icing sugar
175g butter (softened)
175g caster sugar

It's the creaming method of making a cake and put into a 2lb loaf tin. Cook gas mark 4/electric 180c/fan 160c for 55-65 minutes.

Mix lemon juice and icing sugar to make a thin paste (you may need extra sugar). Pour over cake as soon as removed from oven. Allow glaze to set before removing from tin.

This is my go to recipe of which I have had many years use out of. It has never failed to deliver. I understand those saying it should be a tray bake but I do like it being a loaf shape.

Guess what I am doing tomorrow?

ComeOnGordon · 19/08/2018 22:06

I’ve got the same recipe (Altho not so long ago) @tapdancingmum and I agree it’s delicious and so easy to make

longtompot · 19/08/2018 22:16

I have an amazing one, but its my mums and I just can't share Wink

Seriously.......

weigh three eggs, I use large, and use the same amount of sr flour, butter or stork and sugar. Grate the rind of a lemon in and whisk it all together. Pour into a lined loaf tin. Bake at 170 fan for approx 30 mins, check with skewer and add 8 mins until skewer comes out clean.
Whilst cake is baking, juice lemon, add 90g icing sugar. Mix together and then microwave for about 30 secs. It helps get rid of lumps and make it more syrupy. When cake is cooked, leave in tin and pierce all over right through. Carefully spoon over syrup and laves to cool in tin. Delish on its own or with vanilla icecream for a pudding.

ScienceIsTruth · 19/08/2018 22:38

Mine's pretty much just a basic sponge with added lemon extract and zest:

225g (8oz) self raising flour
225g (8oz) soft margarine
225g (8oz) sugar
4 medium eggs @ room temp
Grated zest of 2 lemons
1tsp lemon extract
A little milk to slacken, if needed eg, 2tbsp.

Cream margarine and sugar until pale and fluffy.
Add eggs, one at a time, and beat well.
Add zest, extract and flour and mix together.
Add a little milk if the batter is too thick. Spoon into 2 prepared 7" sandwich cake tins and bake at 180°C for around 20-25 mins or until golden, when they should spring back to a light touch.

Whilst still warm, prick sponges all over with a toothpick and then pour over the lemon syrup, which is made from lemon juice and granulated sugar. I don't measure this, I just use my eye. Using granulated sugar gives you a nice sugar crust on top.

It always comes out nice, light and moist though.

Original poster
tillytubby · 19/08/2018 22:41

Wow there's so much variation!
I think I will have to try the famous Mumsnet one now for arguments sake and because I need to see if it lives up to the hype.
Next will be Nigellas as im just a tiny bit in love with her and didn't realize she had a recipe (I tried Delia's which was a soggy mess)

OP posts:
Topsy1976 · 19/08/2018 23:22

Just made Nigella's lemon syrup loaf cake today and it's half gone already. So light and lemony and I'm a rubbish baker too...

ScienceIsTruth · 19/08/2018 23:25

Mines' basically equal amounts of self raising flour, sugar and margarine/butter and half the amount in eggs. If you use ounces, it's really easy, 8oz=4 eggs, 6oz=3eggs, etc, so it's easy to scale the recipe up and down depending on how big you want the cake to be. Sometimes I'll use about 2oz more flour and then a teaspoon of baking powder, and extra milk to slacken, but that's because I like to play around and not follow the recipe. Blush I'm always looking for ways to improve the recipes that I have.

RumDo · 19/08/2018 23:30

Use PersisFord’s suggestion!! I do exactly the same with the Mary Berry recipe and it’s THE BEST EVER. I make a lot of Lemon Drizzle too 😁

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