Lemon drizzle cake

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Results 141-160

• Ann J.

  01 February 2012

  Ann J. rated and commented on this recipe

  

  I loved it and everyone else did as well. The only thing different I did was to use 250g of butter (because I buy them in 250g packages) and add vanilla beans scrapped from 1 vanilla pod. Mouth-watering cake.

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• alolia2k

  04 February 2012

  alolia2k commented on this recipe

  Very tasty, the icing has a slight crunch which is nice. Quite light and not too sweet and sickly like some lemon drizzle cakes can be

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• Amadeus24

  11 February 2012

  Amadeus24 rated and commented on this recipe

  

  Made this today - probably the best recipe for lemon drizzle cake I have ever used!! The ground almonds add depth and texture, as well as flavour!

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• Niki

  12 February 2012

  Niki rated and commented on this recipe

  

  Fab cake about to make it for the 4th time - everyone rates this cake 5 start when I make it. Thank you Olive magazine

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• Samiad

  17 February 2012

  Samiad rated and commented on this recipe

  

  Lovely cake will make again and again !

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• poppy

  07 March 2012

  poppy commented on this recipe

  Stunning, stunning,stunning. even the neighbours ask when I am making this again. A firm favourite with all the family

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• sue

  12 March 2012

  sue commented on this recipe

  I agree with all the other comments fabulous cake and a regular for my sons birthday! I also cut-the sugar to 200g and cook it for 50 minutes at 150 in my very hot fan oven. You could substitute polenta for the almonds for a slightly different texture,also very good.

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• mollymolly

  15 March 2012

  mollymolly commented on this recipe

  In 20 years of baking I've never burnt a cake - I have now! I cooked this in a conventional oven and at 40 mins the top was scolded. Gutted! I also found it curdled really badly. Well the proof of the pudding is in the eating, I've turned it over and I'll let you know how I got on!

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• choccyaddict

  20 March 2012

  choccyaddict rated and commented on this recipe

  

  I agree with the 45-50 min cooking time! I loved the texture of the sponge with the almonds, but I will use granulated sugar with lemon juice for a crunchier topping next time.

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• Nat

  21 March 2012

  Nat rated and commented on this recipe

  

  Just made this cake and it looks and smells fab. Added extra lemon juice to the icing to get an extra tang and it's great. I baked for 50 minutes in my fan oven and could probably have got away with 45 mins. Will definitely be making this one again!

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• Anna Holmes

  22 March 2012

  Anna Holmes rated and commented on this recipe

  

  I have made this time and time again and it is always a favourite with everyone.

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• alinabake

  29 March 2012

  alinabake rated and commented on this recipe

  

  Outstanding. Beautiful with a dollop of creme fraiche mixed with a drop of honey.

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• Cindy Walker

  30 March 2012

  Cindy Walker rated and commented on this recipe

  

  Have made this cake for the past three days and given to friends - its just delicious and very easy to make. I may have added a little more lemon juice and peel but it is yummy just the way it is!

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• John

  02 April 2012

  John rated and commented on this recipe

  

  This was an absolutely beautiful cake! Everything was perfectly balanced so the taste was amazing! Straightforward to make and will definitely be making this on a regular basis. Excellent!

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• dollydaydream

  02 April 2012

  dollydaydream rated and commented on this recipe

  

  absolutely delicious, i havent done any baking for more than 2 decades and i found this recipie really easy. i also used more zest & juice as i love citrusy flavours. will be making this again.

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• Dionne

  07 April 2012

  Dionne rated and commented on this recipe

  

  Very nice indeed! Cooked for 50mins.

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• Rachael

  08 April 2012

  Rachael commented on this recipe

  I made this lemon drizzle cake as part of a cream tea treat for my mum on Mother's Day and it went down so well that Ive succumbed to the many, many hints and currently have one in the oven again for her for an Easter surprise later. I've had to make it with half sugar, half honey because I didnt have enough so I am hoping this wont detract from the end result. Also I always make it with wholemeal SR flour and it is just as delicious and a little healthier!

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• Mag

  18 April 2012

  Mag rated and commented on this recipe

  

  amazing taste and texture !!! love it!!!

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• munchies

  04 May 2012

  munchies commented on this recipe

  best lemon drizzle cake recipe

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• Helen

  24 May 2012

  Helen rated and commented on this recipe

  

  Made this without the almonds and the drizzle and was still a lovely light and moist cake. Made in two loaf tins as mixture too much for my small cake tin

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Ingredients

• 225g softened butter
• 225g caster sugar
• lemons , 3 zested and 2 Juiced
• 4 medium eggs , lightly whisked
• 200g self-raising flour
• 1 tsp baking powder
• 50g ground almonds
• icing sugar

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 30 mins

Cook 1 hr 15 mins

Ingredients

• 225g softened butter
• 225g caster sugar
• lemons , 3 zested and 2 Juiced
• 4 medium eggs , lightly whisked
• 200g self-raising flour
• 1 tsp baking powder
• 50g ground almonds
• icing sugar

Per serving

487 kcalories, protein 6.9g, carbohydrate 51.2g, fat 29.7 g, saturated fat 15.7g, fibre 1.2g, salt 0.52 g

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