I don’t have the best track record with lemon cakes, as the long-suffering readers amongst you may recall from the post in which I raged about my attempt to do Delia’s lemon curd cake last summer. So it was with a little trepidation that I volunteered to make a lemon drizzle cake for my (now ex-) colleague Matt’s last day. Naturally, I was seduced by the words “perfect every time” as claimed by this fabulous blogger in her post about Nigella’s lemon drizzle cake recipe. If anyone could screw it up, I could, so I decided to put the claim to the test.
The cake needed to feed around 20 people, so I doubled the recipe to make two loaves.
I doubled the icing just like everything else, and used about half of it. Though I do love to over-cater, I don’t think it needed quite that much icing.
The verdict: success! These went down really well with all of my colleagues. Light, fluffy, juicy, fresh and perfectly risen. Thank you, Nigella, for restoring my faith in lemon cake recipes.