How to cook the perfect lemon drizzle cake from The Guardian by Felicity Cloake

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Notes about this recipe

  • Foodycat on April 18, 2019

    I made this as a gift so I can't rate the taste, but it smells lovely. It was cooked through at 42 minutes though, so keep an eye on it. ETA fantastic flavour and texture too. I should have checked my own notes because it was over-brown at 50 minutes. ETA I've also made it with Seville orange zest and juice, leaving out the almonds and just using 175g flour equally successfully.

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