The joy of a lemon drizzle cake from Flour and Stone: Baked for Love, Life and Happiness (page 32) by Nadine Ingram

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

  • Eat Your Books

    Requires standing for 4 hours.

  • nadiam1000 on April 09, 2020

    I cannot resist a lemon drizzle cake and I decided to try this one because it did not use much flour, which is in short supply right now. I did have almond flour, butter and lemons so this seemed like a good first recipe to try out of this gorgeous book. When I was making it, I had some doubts. I had trouble getting the egg to incorporate into the butter, had to keep stopping to scrape the bowl. It still looked a bit curdled when I added the lemon rind and lemon juice but came together once I added the almond and AP flour. I added 1/2 tsp of kosher salt since the the recipe did not include any salt. I made the smaller quantity option in an 8x3" cake pan. Baked at 300F for about an hour. There is a generous amount of glaze which needs to set for 4 hours - I cut into it after a couple of hours so the glaze was still soft. A very moist and creamy cake - almost pudding like in a good way. Different than a typical lemon pound cake but really nice and tart lemony flavor.

  • Prim on February 15, 2020

    Excellent cake with a strong lemon flavour.

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