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.

Lemon Drizzle Cake – kit form

Lemon Drizzle Cake – sponge mixture

Lemon Drizzle Cake – oven ready

Lemon Drizzle Cake – lemon syrup

Lemon Drizzle Cake – drizzle drizzle

Lemon Drizzle Cake – with stab wounds from pre-drizzle prep

Lemon Drizzle Cake – iced (not elegant, but delicious)

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.