chickencam Posted February 6, 2008 Share Posted February 6, 2008 Can anyone point me in the right direction of the recipe please, I did a search but it gave me loads of possibles and I couldn't find it Quote Link to comment Share on other sites More sharing options...
chrisnrob Posted February 6, 2008 Share Posted February 6, 2008 Try this thread: http://club.omlet.co.uk/forum/viewtopic.php?t=10009 Rob Quote Link to comment Share on other sites More sharing options...
Louise Posted February 6, 2008 Share Posted February 6, 2008 Or PM Claret as she is the master of the lemon drizzle cake Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted February 6, 2008 Share Posted February 6, 2008 Thanks so much Louise x Here's the recipe again: 6oz SR flour 6oz castor sugar 6oz margerine 3 free range eggs 1 lemon (or 2 if you like it strong) 2lb loaf tin, preferably with a greaseproof liner) Make up the usual sponge mixture and add the grated lemon ring. Bake until a skewer inserted in the middle comes out clean. When it has cooled, but before you turn it out of the tin, make deep holes in the top with the skewer, heat up the lemon juice and dissolve a couple of tablespoons of icing sugar in it. Pour into the holes on top of the cake and let it soak. Quote Link to comment Share on other sites More sharing options...
chickencam Posted February 6, 2008 Author Share Posted February 6, 2008 Thanks for that Quote Link to comment Share on other sites More sharing options...
BeckyBoo Posted February 9, 2008 Share Posted February 9, 2008 Or you can use granulated sugar then the top goes all crunchy!! i've had 3 marriage proposals over my lemon drizzle cake! Lovely! Mrs B Quote Link to comment Share on other sites More sharing options...
chickencam Posted February 9, 2008 Author Share Posted February 9, 2008 might try granulated sugar idea, I had forgotten about lemon drizzle cake it was one of my mother in laws specialities. Quote Link to comment Share on other sites More sharing options...
Blackrocksrock Posted February 9, 2008 Share Posted February 9, 2008 oooh not had one of these for years - may have to try one again - used to use orange too and it was just different. Thanks for the recipe. Quote Link to comment Share on other sites More sharing options...
chickencam Posted February 9, 2008 Author Share Posted February 9, 2008 ooh orange now there's an idea Quote Link to comment Share on other sites More sharing options...
Lesley Posted February 10, 2008 Share Posted February 10, 2008 Lime is my favourite Quote Link to comment Share on other sites More sharing options...
Goosey Lucy Posted February 15, 2008 Share Posted February 15, 2008 Claret: A Huge thank you for this recipe, I've been tinkering with recipes for ages and couldn't make a cake exactly how I wanted but your tip to use a loaf tin was inspired. I love a cake that tastes of lemons so I used two. The boys and I fell on this yesterday, not much left today Probably none by tomorrow Thanks! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted February 15, 2008 Share Posted February 15, 2008 You're entirely welcome Lucy Please note that I don't take any blame for expanding waistlines caused by excess cake consumption Quote Link to comment Share on other sites More sharing options...
Goosey Lucy Posted February 15, 2008 Share Posted February 15, 2008 Unfortunately there's only one expanding waistline - mine Am having cake for dinner tonight. Nothing else, except maybe a cup of tea. Quote Link to comment Share on other sites More sharing options...
Jules. Posted February 15, 2008 Share Posted February 15, 2008 Here's the one I made for the first time on Wednesday. I didn't have a lemon so just used Jif juice instead Quote Link to comment Share on other sites More sharing options...
Janty Posted February 16, 2008 Share Posted February 16, 2008 I make all my cakes by adapting a 50g flour, butter, sugar to each egg recipe....just the same as Claret suggested. I use dark brown soft sugar if I am making chocolate cake or light brown soft sugar if I am making coffee cake. Quote Link to comment Share on other sites More sharing options...
Luthien Posted February 16, 2008 Share Posted February 16, 2008 OMG I've just made a lemon dizzle cake (the lemon syrup has gone everywhere lol) just have to put the lemon icing on it, its a Jamie Oliver recipe looks very yummy and has poppy seeds in it! Quote Link to comment Share on other sites More sharing options...
