Lemon Drizzle Cake

[allshewantsisworldpeace]

I’ve been trying to perfect a lemon drizzle but each time I’ve made it, it’s perfectly cooked aside from a crack in the top which stays raw / wet. What am I doing wrong??

What time and temp are you cooking at? I'd be thinking just leave it in a bit longer with some foil on top if it's going too brown for your liking, or maybe cook a bit longer but at a lower temperature.

The crack in the middle is the central part of the batter rising to the top and pushing the sides out - it's always going to be the last part of the cake to cook through which is why you test it there to see if a cocktail stick comes out clean.

I cook mine as a traybake on 160c for about 50 minutes. Are you cooking for long enough.

Tana Ramsays is the best recipe, imo

I prefer Mary Berry.

Tried them both but Tanas, always turn out fab

Same!
are you making a loaf cake or a traybake? In a loaf tin it will take longer to bake so long and slow is th key

Thanks all! I think I’m using Tana Ramsay's recipe.
I was cooking at 160° fan assisted for 45 mins in a loaf tin. I made the mistake the first time of skewering everywhere except the huge crack and then realised it was still raw (so we cut that bit off and enjoyed the cooked parts!). This time it feels like it’s going too brown but I cooked for another 10 mins and it cooked okay but too brown for my liking. I might turn the oven down and do longer. Thanks for the advice!

Once it's cooked on top then cover it with foil to minimise anymore browning and continue cooking until the middle is done.

Those instructions sound very short and low to me - I would cook a loaf cake in my oven for at least an hour at 160 fan, checking with a skewer every 5 mins starting at 45 mins. But everyone's ovens are different - mine's a bit underpowered I think!

I’ve always used Mary Berry’s recipe , but double up on the lemon ( both rind and juice).
My most requested bake ! 🍋