Lemon drizzle cake is a quick and easy teatime classic, and I’ve read that around 40% of Brits name lemon drizzle cake as one of their most-loved treats.
I have baked Mary Berry’s lemon drizzle cake many times. I loved her all-in-one method and would often use baking spread experimentally – with consistently good results.
A quick lemon drizzle cake often comes to mind as the first choice for Saturday baking, as we always have lemons and limes in the fridge. We regularly get citrus fruit for juice, cooking and cocktail making.
From a large pool of online recipes for lemon drizzle cake, I adapted a recipe, and eventually changed ingredient quantities entirely. This was experimental. I used a loaf tin and baked it for 45 minutes in a 170°C oven, and the cake turned out a lovely golden colour and beautifully baked – airy, very moist and flavourful, and not too lemony.
I would love to bake this again, experimenting with changing the order in which the ingredients are mixed. Then, I will share my method of making lemon drizzle cake with you – soon, hopefully!