Lemon drizzle cake from Bake: My Best Ever Recipes for the Classics (page 32) by Paul Hollywood

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

  • anya_sf on July 23, 2023

    Moist, tender cake with good lemon flavor. Eaten several hours after baking, the top was more lemony than the bottom; the syrup was more evenly distributed the next day. I could see doubling the syrup to boost the lemon - to me, it wasn't "intense" as described. Also, the topping wasn't crunchy, but one could sprinkle sugar over the top as shown in the photo.

  • anya_sf on July 23, 2023

    Note: the US edition calls for all-purpose flour and baking powder, not self-raising flour

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.