Lemon Drizzle Cake

[ipredicttrouble]

Hi

Has anyone got a great/foolproof recipe for Lemon Drizzle Cake? I'm not a great baker but would quite like to impress those I'm baking for! I've just tried a Jamie Oliver recipe that I got online. It is currently cooling in the kitchen but I'm not happy at all with how it looks. The recipe called for poppy seeds and ground almonds which I was dubious about! I think I need a more simple yet effective recipe!

Help anyone?!

MarsLady's recipe in the MN recipe bit is the gold standard of lemon drizzle cakes. Unbeatable.

here

I'm not the best baker either and my friend gave me this recipe (her mothers)

6 oz self-raising flour
6 oz butter
6 oz caster sugar
3 eggs
lemon zest

Mix everything together and bake @ 150'c for 1 hour (loaf tin)

Lemon juice and icing sugar for the icing, prick cake and spread on top.

This makes a VERY rich lemony cake which is always eaten the day I make it.

Oh, and candied lemon zest on top is always good. it's very easy too make, looks beautiful and tastes great.

TBH the main problem with lemon drizzle cake is that while it tastes fab it doesn't usually look much. I've done it in individual yellow paper cases with lemon curd and the candied lemon zest on top - that helps it look as good as it tastes.

You could also try delia's lemon layer cake or layer-ise the drizzel cake if you want A Cake rather than wee ones.

This recipe is good.

I use MarsLady's trick of heating the juice of an extra lemon in the microwave just as I'm taking the cake out of the oven, stabbing the hot cake multiple times with a skewer (making the "Psycho" noise while doing it) and then tipping hot juice over hot cake, for extra lemoniness. I still ice it with the lemon glaze as well.

I have tried zillions. I agree with MrsLettuce about the Delia Iced Lemon Curd Layer cake - a lighter, lemonier or more beautiful lemon cake you won't find. Last time I made it I froze half - and it froze amazingly, even iced. Tasted and looked just the same as fresh.

For lemon drizzle, I use Mary Berry's traybake one, but as well as caster sugar and lemon juice over skewered holes whilst warm, once cool I also give it a lemon zest/juice/icing sugar glaze. I then cut into squares and serve on a poncey 3 tier cake stand with poncey edible flowers on it and curls of candied lemon zest.

MarsLadys cake is very good - I've made it as muffins and they were lovely.

LOL

Nigella's domestic goddess one is pretty easy and excellent - made one this afternoon, in fact