Lemon drizzle cake with elderflower & mascarpone icing from Golden: Sweet & Savory Baked Delights from the Ovens of London's Honey & Co. (page 198) by Itamar Srulovich and Sarit Packer

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on October 14, 2018

    I made 1/2 recipe in a 6" cake pan. The batter rises quite a bit during baking (although it later sinks) and nearly overflowed, but thankfully didn't. It took a long time to bake and got quite brown on top, but did not burn. The cake is very wet and dense. Being so heavy, it was tricky to remove from the pan; I had to loosen it around the sides several times, which made it rather unattractive. I piped the frosting because I feared that spreading would tear the cake, which was very crumbly around the edges. The frosting was delicious. The cake was good too, but very sweet, and the lemon and elderflower flavors didn't really stand out. I substituted orange marmalade for lemon, but couldn't taste any orange.

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