Perfect lemon drizzle cake from Perfect Too: 92 More Essential Recipes for Every Cook's Repertoire (page 311) by Felicity Cloake

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Notes about this recipe

  • Agaillard on April 24, 2022

    Super easy to make though I would not say this is the "perfect" lemon drizzle cake - I had better ones even if they were not made by me - though, it was nice, don't get me wrong! I used the electric whisk through sheer laziness (i made this quite late) and thought the batter was too airy and did not raise much, so note to try next time mixing by hand, also the cooking time/temp is slightly over what it should be for my oven (maybe test after 45 minutes at 150). It does work however. I would still add icing, but only after the unmolding and after the cake has had a chance to dry out a bit and incorporate the previous syrup. Also for lack of self-raising flour (not so common in France), I used standard 55 flour + half a "levure alsacienne" pocket. One day later brought it to election night and it was a big hit, all were really surprisingly happy and said it was moist and lemony (and asked for the recipe) - so keeps well too.

  • Apsie on October 16, 2021

    Very easy to make this with gluten free flour, can hardly tell the difference (I'm not gluten free, but friends are)

  • Foodycat on May 21, 2020

    Fantastic flavour and texture. It was cooked through at 42 minutes though, so keep an eye on it. 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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