Lemon drizzle cake best recipe please?

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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.

Tana Ramsey’s one is perfect.

Yes to this recipe. So easy and delicious.

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

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.

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

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

Yes MB traybake but double the lemon and reduce the sugar

MarsLady! As appears in the MN cookbook

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

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

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

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

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

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.

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

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

Not lemon drizzle strictly speaking, but very good.

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.