That lemon drizzle cake everyone keeps banging on about...

[Wintersun]

..made it today for Fathers day to see what all the fuss was about.
The fathers (and mothers) were very impressed!
Thanks Marslady!

Organic of course

trans fats, TT, trans fats

you show me the transfat free organic marg and I'll consider it

(ps, as I'm sure you know, even sunflower oil gets all transfatty when heated)

I would prefer for it to be vegan, actually. I do go for vegan where possible, and its dh's b'day cake and he tries to be vegan...but the marg thing always concerns me...

On the subject of the size of Mars Lady's lemon drizzle cake - I make in in 2 loaf tins, scoff one and freeze one. You can freeze it sliced too which means each slice defrosts in around 30seconds in the microwave whenever you feel peckish...

Of course you can put butter in it! I don't use anthing else (unless making a dairy free cake, obviously)

Two loaf tins - you think like me, Soupy Good idea about freezing one though - I rarely think about freezing cake (tend to just scoff it instead).

Love Twiglett's food porn

I don't do marg either - use spreadable butter though (lurpak's) for most marg recipes (as it's softer) and have never had a problem with it translating.

Georgina, the turning point for me re freezing cakes was when I had lots left over from having visitors. It was sliced,I froze them and discovered that they could be defrosted to a non-long-baked-warmth in around 30seconds.

Filly, I thought that if if wasn't hydrogenated then it was okay. I found this which is quite horrifying - I hadn't realised how things became hydrogenated before although I do avoid them. I also read somewhere that organic food couldn't contain trans fats - is this because organic standards forbid hydrogenation? It's a minefield!

i can find nothing to back up my claims.

oh i do hope I am wrong, that would be so much easier. Plus, hydrogenation kind of twists the molecule which i thought was to do with hydrogen bonding, so...would need hydrogen for it, I think?

I think I read something in rose elliot years ago...will dig that out...

ahem
I said you SHOULD use butter instead of marge a while back

How can you twist a molecule? Two sets of extremely small pliers? Mind power?

well i think the best thing would be to attach it to some sort of stationary object with a very small hook, like a door only smaller, and then perform a series of somersaults really fast. Then, when the molecule is all nicely twisted, tie the ends.

There might be other ways of course...I don't want to step on anybody's toes here...

But don't leave it too long or it may become bitter and twisted

Had to add I did this ( used Marslady rec ) and for a twist used lemon liqueur instead of lemon juice when pricking and pouring Oh boy did it go down well.. Also after leaving the alcohol to soak in did a icing of icing sugar and lemon juice and poured over. Must say the hardest thing was getting the rind off the grater..and lining the tin but then I used a ring mould for a laugh.
Bad news is that DH has gone to Oktoberfest so am left with the cake to finish off..SAD !

Made this for a church coffee morning this morning after Mass, we normally take about £13, we took £25, we reckon it was the Lemon Drizzle factor.

Rosa5 - that sounds great with the liqueur! I find brushing the grater with a pastry brush helps the lemon rind come off more easily.

Made it yesterday with white chocolate drops added.
It was like soft, warm sunshine on a cold autumnal eve.
Gorgeous!

How do you line a tin?

I quite literally have not stopped thinking about this cake all night, it sounds delicious! Definitely making it tomorrow .

However, if making it by hand (as a poor student type, kitchen gadgets are beyond me)... do you follow the same order as for most cakes? e.g. cream butter/sugar, beat in eggs, fold in flour etc?

Also, only suitable sized tin I have is big roasting tray which is quite deep with very slanty edges (if you see what I mean?) - doesn't seem ideal but do you reckon it'd be ok? Does this cake rise quite a lot? I guess we'll find out tomorrow!

Well to answer my own questions... the hand mixing and the tray were fine, it turned out fabulously!! Wish there was an emoticon to express quite how delicious this is! :D

I was a bit worried the tray was too big but it rose to perfect sort of depth... amazed there was enough left as the mixture alone was so yummy (tell me you all tried cake mix when pg, and I'm not an awful person ?) The shape wasn't ideal as the edges are slanty, so started to get a bit crispy where the cake is obviously thinner. Also ran out of icing sugar, so icing is quite thin and tart, but lovely still!

Would it work in an oven dish (like you'd use for lasagne etc.) or does it need to be a tin?

Thank you MarsLady for this!!!!

Oh no oh no no no. I've just put my lemon drizzle in the oven and sat down to realize I forgot to add the baking powder! Last time I made this I tried to make it "healthier" by using wholemeal flour and brown sugar---terrible. Don't try it because it ruins a perfectly good thing. Why do I keep messing up my cake?!

I hope I don't have a lemon drizzle rock . Mind you I'll probably still eat it!

hmm...perhaps it will come out like lemon drizzle brownie type thing?