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Lemon drizzle cake from The Cranks Bible: A Timeless Collection of Vegetarian Recipes by Nadine Abensur

  • buttermilk
  • lemons
  • caster sugar
  • eggs
  • butter
  • plain flour

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Notes about this recipe

  • veronicafrance on March 18, 2016

    This makes a massive cake. It really does take well over an hour to cook through. I'd advise looking at it after 45 minutes and covering with foil if the top is starting to burn. Test right in the middle with a skewer to avoid undercooked centre. Untypically for lemon drizzle, Nadine tells you to heat the glaze to dissolve the sugar before pouring it over. I didn't do this, because the crackly top with undissolved sugar is part of the point. Lovely lemony flavour and (very) moist crumb.

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