I need those loaf liners, thanks so much for the tip.

This cake is certainly a firm favourite in the Treasure household – it’s (and pardon the pun) easy peasy lemon squeezy to make and does just what the name suggests: turns out perfectly every single time. 1 hr and 10 mins. Thank you {% member.data['first-name'] %}.Your comment has been submitted. So glad you find this recipe as easy as I do! It’s just the best!

!. A classic that I'll be baking over and over! Copyright © 2020 Nigella Lawson, 4 ounces softened butter (make sure it's really soft), 1 large lemon (unwaxed, finely grated rind of).

With regard to a previous comments wanting whiter icing: try using fondant icing sugar as it sets a little thicker and whiter. Great cake :), Oh noooo! Lemon Drizzle Cake is a community recipe submitted by Welsh Girl and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

YUM YUM!!! Hi Amy also make sure you sieve you’re icing sugar if you want a nice glaze, Maybe your lemon was very large? I’ve been making Nigella Lawson’s perfect every time lemon drizzle cake for years now.

Spoon mixture into tin and smooth with back of spoon.

24 ratings. could also be made in a round tin, but size of which, I'm not sure!! I substituted the mascarpone filling with quark and it worked really well! I don’t think it will be quite as good without the drizzle because it won’t be as moist but it will still taste lovely!

I have outdone myself. completely optional but looks very pretty! Good idea to make a couple – you can also double the recipe and do a big one in a round cake tin, cut it in half and put lemon buttercream in the middle!

Learn to create amazing showstoppers to be proud of and perfect your everyday baking. (adsbygoogle = window.adsbygoogle || []).push({});
. Let me know how you get on.

Oh and don’t leave the batter in the tin sitting on the kitchen side for too long before baking as this can also do some funny stuff to the raising agents in the cake.

For the glaze, combine the lemon juice and icing sugar and drizzle liberally over the cake. The main things to look out for are not to shut the oven door with too much force, not to have your oven too high or the cake will rise quicker than normal and try not to open the oven to check on the batter before the end of baking time as this can cause cakes to sink. I love it so much I’m not sharing.

I never usually praise my own cakes but I couldn’t not with this one! Will you snap a pic for me?

1st time cooked this, and will certainly cook again, very light, fluffy and tangy, and very moreish, even my husband who isn't keen on puddings had a slice or 2!!! Great recipe, I didn’t have icing sugar so made the 2 syrups with caster sugar. Similar recipe here.

If so what size tin?

Yum yum ! Gently fold in the flour and the salt. Family absolutely loved it. Made this today for my other half. Built by Embark.

Read more about Amy. I’ll probably make a couple, one to eat this weekend and one for him to take home next week.

Hope that helps. AP flour doesn’t have a raising agent added to it so it’s no wonder your cake didn’t rise! I’ve actually never made a lemon drizzle cake, but this looks really simple, so I will be pinning it to make soon, I love lemony things! Yes it turned out and pleased with the result… I did thin the icing to almost transparent the added sliced strawberry’s lengthways in the centre – then chopped some mint from the garden and sprinkled all over the top and some on the serving dish… so looks good for my guests coming over for dinner….

Put all the ingredients for the cake into a large mixing bowl, add the tablespoon of milk …

6 anchovy fillets (finely chopped) 1 clove garlic (peeled and minced) ¼ teaspoon dried chilli flakes.

I made it and the family loved it i did tweak it as I added 2 zested lemons and the juice of 1/2 lemon to the cake mix and for the icing I put 1 1/2 of lemon juice with 1 lemon zested into big strips. However, this one looks yum and looks easy to make too. So handy and easy to get out of the tin. It is an absolutely fail-safe recipe every single time! Absolutely lovely. I'm sorry that CMB had trouble with it, the baking powder quantity is one teaspoon, not a tablespoon, so perhaps that's what went wrong. ;-) X, Ooh that looks really good!

Can this cake be made in a round tin? I am English. I make this cake all the time, everybody loves it! Simple to make you say? I don’t want you to open the oven door too early, so put the oven light on and keep an eye on the cake. Thanks huni xxxx, Oh my goodness! :). So glad it still tasted amazing <3. For the sponge, beat the sugar, butter and lemon zest in a mixing bowl until pale and …

This was simply the best cake I’ve ever baked... I’m so impressed. NOT Happy this time, it hasn’t really risen!! Lemon drizzle is one of my favourite cakes! Preheat your oven to 180ºC/160ºC fan/gas 4.

This cake has become a favourite of mine and my partner’s family, all of whom wanted a cake some time ago. Hi Judith, baking this in a round tin will almost certainly be quicker than in a loaf tin. Looks awesome and so easy to make.

Thank you for the fondant tip – great idea. Beat together icing ingredients and pour over the cake while it is still HOT.

Hi, salted butter will be fine and yes leave out the pinch of salt.

It’s transparent Got a lovely rise too. Fortunately it is a really quick recipe. Hi, I have made this cake a few times. https://keeprecipes.com/recipe/howtocook/nigella-lawson-lemon-drizzle-cake If you’re feeling extra fancy you could use a bundt tin instead of a loaf tin. Spoon batter into your prepared tin and bake for around 45 …

It’s a vice lovely! This cake is a lemon loaf, with lemon syrup and then lemon drizzle because triple the lemon is always the best. I really like it.

X, Britmums-Me plus you=cake? x, Yum!

For the filling: Mix the mascarpone with a few tablespoons of the lemon curd until it tastes yummy and use this mixture to layer the cakes. You can try it in a smaller tin – 20cm but I wouldn’t go any smaller than that. Lemon Drizzle Cake With Marscarpone Lemon Cream is a community recipe submitted by Mum-a-Lums and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. I have made Nigella’s Lemon Drizzle before and it has been great. Cool in tin & cut into squares. Have just made this delicious and easy lemon drizzle cake! As soon as the cake is out of the oven, skewer all over and pour over the syrup. I'm so glad that this recipe continues to delight those who make it, it goes to show that it really is a keeper! I added a bit more baking powder as I didn't have any self raising flour- worked a treat!
Of all the cakes I’ve ever made this one is in my top 3. Spoon the mixture into the prepared cake tin and bake for about 1 hour 15 minutes, …

A lovely lemon cake with a crunchy icing top.

My daughter and I devoured it so fast…it was so (sorry for the word, but no other word to describe it) moist and lemony and melt in your mouth delicious…just a little more we kept saying, until it was all gone. Looks like Amy has come a long way! I think your other option would be to double the recipe and bake the cake twice in your 23cm tin and then sandwich the two together. Fab website by the way. Still tasted amazing & will never open the oven door mid-bake again!!! Sponge is yum and it's just the right flavour of lemon.

How long do you recommend it cooling before removing from tin and icing? If you do decide to do that, it won’t be the same cake as the syrup really needs to be poured over as soon as the cake comes out of the oven and is piping hot.

After making a couple of times, I used an extra egg and only 5 tablespoons of milk. At Tempting Recipes we always save room for dessert... I would increase the baking time by 15 mins and then keep a close eye checking every 5 mins until a skewer comes out clean and the sponge springs back to the touch.

I love the way the lemon syrup soaks right into the sponge. Nigella Lawson’s perfect every time Lemon Drizzle Cake. Prick the cakes and spoon the topping mixture over (put something underneath the cakes to catch the drizzle!).

Lemon Drizzle Cake With Marscarpone Lemon Cream is a community recipe submitted by Mum-a-Lums and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Preheat your oven to 180ºC/160ºC fan/gas 4.

Instructions. It is rising though. Recipe is very straightforward. I’d love to see how it turned out!

I've tried a few different lemon drizzle recipes and this one is the winner! *drools! Glad you enjoyed it too :), […] a week and this week it was what is now becoming my signature (and most requested) bake of Lemon drizzle cake I took it round to my Mother-in Laws and shared it with our lovely relatives visiting from […], […] Did I mention I love lemon?

150 grams cherry tomatoes (halved across the equator) 4 x 15ml tablespoons dry white vermouth.

Just a quick tip, I bought a pack of greaseproof 2lb loaf tin liners. This is the most delicious cake ever.

Highly recommended recipie. YUM YUM!! So easy and delicious- with a tang! What Happens When A Cake Is Catching In The Oven. Bake for 30-40 minutes until golden & firm to the touch. Preheat the oven to 190°C/Gas 5/Fan oven 170°C. Preheat oven to 180 degrees C/gas mark 4. Spoon batter into your prepared tin and bake for around 45 minutes or until a skewer comes out clean. Brilliant, easy recipe. x #TheList, It is the easiest and quickest lemon drizzle I’ve ever made and turns out perfectly every single time! x, Lemon drizzle cake was my pregnancy bake of choice..never looked quite as tidy as yours, tended to morph and rise in odd places…Mary Berry would have tutted…and I tended to burn the top until I started wise’ing up and putting tin foil over the top! Enjoy!

So I used ‘All purpose flour’, I thought that is the same as SF flour?? * This looks and sounds delicious? Required fields are marked *, Dessert and sweet treat recipes for all occasions and celebrations.

Bake for 30-40 minutes until golden & firm to the touch.

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