Lemon drizzle cake from Claridge's: The Cookbook (page 116) by Martyn Nail and Meredith Erickson

Where’s the full recipe - why can I only see the ingredients?

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

  • bwhip on April 10, 2020

    Flavor was pretty good, but texture was a disappointment. Too firm for my taste. Technique was much like that of making madeleines, with butter added at the end. So, texture winds up being similar - though in the much larger shape of a small cake. I mixed zest with lemon many hours ahead of time as they recommended, but didn't notice a particular difference with lemon flavor as compared to cakes I've made where this is done at the same time as everything else. Appearance of the little cakes I made was lovely, but there are definitely several other recipes I prefer for lemon cake over this one.

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