This lemon drizzle was the nicest I have ever tasted. I just made this and it is amazing. Thanks for sharing your recipes☺️ X. best detailed easy to follow instructions I’ve ever read. Will definitely be making it regularly x, Oh my goodness this was amazing and super easy!! Cupcakes are all the rage but they can make you fat. Enjoy! But i want to know alternative for eggs. I love this recipe and love lemon cake. Stir into the flour mixture with a large metal spoon until very lightly mixed. It’s often easier to make a larger batch though, and then just store the flour for later use! The idea of butter and a pinch of salt is brilliant. Thank you this ? Hey! Lots of my readers can’t eat nuts, and I’ve always classically used it without! So according to this website – http://www.cakebaker1.co.uk/apps-for-bakers/baking-tin-size-conversion-calculator/ – you would need almost double the recipe at 1.9x the recipe! I’ve used quite a lot of your recipes and I loveee them!! Thank you for sharing. Thank you! Let it sit for a few minutes then pour it over your creation. Xxx, So cake sinking as mentioned can be due to it not being baked for long enough – once it’s cooled and such it will still be fine to eat it’ll just be slightly denser! So usually I find it best to make a vegan sponge batter rather than trying to substitute all the eggs but that’s just me – it may be worth trying my vegan Victoria sponge recipe (with added lemon) if you want! It took about 65 minutes to bake but I checked after 50 minutes as suggested and then covered with tinfoil. Fresh, tart, sweet, LEMON! I'm also partial to homewares, lifestyle posts and more! Just wondered if you had any help in terms of ingredients measurements for a bigger baking loaf tin for this recipe?? x. This would be beyond amazing on. I’m a vegan so couldn’t actually eat the cake, but the feedback I got from everyone that had a slice meant I had to write to say thank you for this recipe. Thank you. No it will be fine! Bake Off star Benjamina Ebuehi shows us how to whip up a simple but delicious lemon drizzle that the whole family will love. Copyright © The Kitchen Magpie®. I don’t feel the need, and if you use the correct type of baking parchment, then you definitely don’t need to do it! I have bought lemon juice “from concentrate” How much would you advice to use of this (rather than freshly squeezed)? Don’t use lemon juice to make the flavour more prominent, use lemon zest and make it as small as you can. In the past, I have uploaded my Lemon Lime Drizzle Cake – which is fairly similar. Easy recipe to follow, although for some reason it keeps burning on the top after about 30 mins, so it isn’t cooked in the middle. 1. yes basically it all needs to be equal! I use medium eggs as I have said, and I use self-raising flour. Martha Stewart is part of the Meredith Home Group. See more Reduced sugar bakes recipes (18), Hairy Dieters: How to Love Food and Lose Weight. x. I made this using limes as I had lots but no lemons, it turned out beautifully and has possibly become my husband’s favourite cake, am making another as I type! Serve with lemon drizzle icing and creamy mascarpone for an indulgent dessert 1 hr and 10 mins Easy Gluten-free Lemon drizzle scones 12 ratings 4.4 out of 5 star rating We've combined two of … I love this recipe! Hi Jane, have you ever done this recipe in a mini loaf tray? Make it vegan, too, with one simple switch! x, I was wondering if you’ve ever used a reusable tin liner? I hope this makes sense! That is a very classic thing from a loaf cake, and isn’t a problem – and I wouldn’t think it needs milk because of the lemon drizzle soak! A case of ‘ive read this 5 times over and can’t see it! I loved this recipe it was delicious! I also used 1/4 tsp of lemon extract. Lemon drizzle has always been a favourite of mine and this literally melts in your mouth . Grease and line a 2lb loaf tin. Beat together your butter and sugar together till light and creamy! And yes you definitely could!! thank youuu x, You can – but have a look at my lemon celebration cake as it’s a round cake! Loaf tins can vary greatly in size, even if they are described as being the same tin. Some loaf tins are still 2lb, but they are slightly wider and shallower, which means the bake time can vary – but baking a loaf cake is quite similar to baking a Bundt Cake. 18 Fall Centerpieces That Will Elevate Your Table, The Perfect Thanksgiving Dinner Menu for Your Smaller Celebration, Quick, Easy, and Delicious Pasta Recipes Ideal for Weeknight Dinners, 16 of Our Best Fall Harvest Decorating Ideas for Your Home, The Best Front Porch Decorating Ideas for Every Month of the Year, How to Disinfect Your Kitchen and Your Food During the Coronavirus Outbreak, According to Experts, Your Guide to the Most Popular Fall Perennials, How to Wash Your Hands Properly, According to a Doctor, How to Plan a Beautiful, Meaningful Micro Wedding So That You Can Celebrate Your Postponed Nuptials Right Now, Six Ways to Take Care of Your Mental Health While You Work from Home. Often that can happen due to how the cake mix is mixed, the oven itself, or it can be the recipe, but loaf cakes often do just do it! I don’t then grease on top of the paper. This may help you if your’s varies slightly! Use your fingertips to rub the zest into the sugar until it resembles wet sand. Slice and layer between sheets of greaseproof paper. Thankyou ! It was so tasty and the sponge is light and soft. The wonderful thing about this sort of cake is that it’s simple, but it’s so delicious. )x, Ah okay amazing – so I would maybe recommend using 200g flour/sugar/butter and 4 medium eggs for your square tin!! Enter to Win $10,000 to Makeover Your Home! Came out very nice and smooth, I used it for a twelve inch lemon bundt cake. It'll be a smooth cake mixture! Hosting fewer guests this holiday season due to the coronavirus pandemic? Also can I add milk to this recipe to make the sponge more moist is it recommended or not. I used 5 medium eggs which were the right balance in this cake. I’ve made it before, but this is so much better. x. A soft and fluffy loaf with a tangy lemon syrup and topped with a bright and fresh lemon drizzle icing. So it should be okay – but if they weigh 260 (they must just be larger large eggs) then you’d use 260 of everything else! The only issue I had is that the cake cracked a little in the middle how do I prevent this from happening in the future. Hiya! it was still so raw and i even turned up the temperature and it was taking forever x, It could be a few things – such as your tin being a different shape/size, the temperature being wrong (as sometimes ovens aren’t accurate). Mix powdered sugar together with milk, lemon and vanilla extracts and lemon juice to make this icing. Gingerbread NYC Cookies! Learn how to minimize the spread of germs with an extra few seconds of scrubbing. If you want to try another amazing icing glaze, try my. My lemon dishes have to scream lemon, then slap you in the face with flavor, and this is exactly what this glaze did.