Lemon drizzle cake is always too wet!

[Lashana]

Where am I going wrong? The cake cooks ok although it was a bit blackened around the edges (180 degrees for 50 minutes). I used the BBC good food recipe and doubled up the ingredients to make two. I’ve put holes in it and poured a sugar and lemon juice mix but I think that was too wet. Too much maybe?

Does anyone have a foolproof recipe please with actual measurements rather than cups. Thank you!

I reduce the sugar and lemon to make a thick syrup. Pour two thirds over as soon as it come out and then add extra sugar to the last third to make a thicker crunchier glaze to drizzle on top. The cake is never wet.

https://www.theguardian.com/lifeandstyle/wordofmouth/2013/jan/23/how-cook-perfect-lemon-drizzle-cake

Mary berry is a winner