my nan's lemon drizzle cake

well were to start <br /> i baked the cake and everyone in my family was just wow (big family btw) i love this cake so much :)

just made a sponge mixture 8ozs s/r flour 8ozs butter 8ozs caster sugar 4 eggs 2tsp baking powder zest of 2 lemons i put everything in a food processor mix well i bake at gas mark 3 for approx 45mins i just check with a cocktail stick after 45 mins if still sticky just leave in oven slightly longer when cooked take out and cool for a few mins prick all over and pour slowly over the juice of 2 lemins and 6ozs castor sugar which i whisk before i mix 125gram of icing sugar and the juice of two lemons to a runny mix and slowly pour over leave to cool it always works for me and i am no great cook i dont bother with almonds or poppy seeds

I have made this cake 5 times now and it is fabulous. I too have adjusted the recipe a little and use only 100gm of almonds, extra baking powder and in fact use light flora instead of butter to keep the calories down and is still so moist and lemony. great recipe.<br />

I have made this cake twice (the second one is just in the oven as I type ;) - it is gonna be so delicious. <br /> You DO need baking powder though. I think Jamie forgot about one the most important ingredients ;-) Your cake will be flat if you do not add baking powder / bicarbonate of soda (do not use too much though, try 1/2 teaspoon of each) I also only used approx 140g almonds as I felt 180g is just too much, especially after reading the comments. Be innovative, do not follow the recipe too closely! I always hear from friends that my cakes are the best they have ever had...it is because I try to adjust each recipe to my own requirements. If you feel like your cake is too thin add some more flour, if it is too think perhaps your lemons were not juicy enough, add one extra. Good luck with your baking! XXX

I love this recipe. it is just as good without the poppy seeds too. I think the almonds are the best addition to the recipe, adds a bit more moistness and heaviness you expect of a lemon cake. i only use the sugar syrup as a topping and not the thicker one with icing sugar as well as i find it a bit too sweet then.

This is a wonderful cake! It's as easy as creaming some butter and sugar together and squeezing some lemons. It's light and moist and very lemony. I love it and will be making it again and again. This is now my "go to" cake when I want to impress.<br /> Thanks

this is the best lemon drizzle recipe in the world!! my hubbys work mates "order" it to come in his lunch box, my kids want it for every birthday or tea party! my friends are daft for it! goose the dog even likes a sneaky bit of it! its a winner!! :)

Thanks for this! But it has come out a little flat so will try again with baking powder...<br /> Thanks!

I followed this recipe to the letter and it was very disappointing, to say the least. Echoing some of the previous comments, the cake cake out flat, sticky and stodgy. In my view the almonds are both unnecessary and detracts from the taste. As for the icing, surely there's a mistake in the recipe? It looked like a thick paste - it was nowhere near a "drizzle" state! On the whole, I find this cake far too lemony and fussy (too many flavors and textures competing).

OMG that icing is too die for and the cake is too. Went down well with a cup of tea. I will defo be making this cake again a hit with me son as well.xxxx

thanks Jamie,<br /> you are an inspiration.<br /> I have tried doing this cake from other recipes, it never worked.<br /> I will definitely try this one.

Just made this cake to a great appaluse (and I'm not known to be a great chef). I personally didn't add the icing and don't think it needed it unless you have a really sweet tooth. The key is to add the syrup quickly and as soon as it comes out of the oven. I also added a bit of baking powder and bicarbonate of soda - have no idea if this had any effect but was definitely light and fluffy. Thank you Jamie for another easy to follow and great results recipe!

I baked this cake today and its delicious. I didnt use all the syrup or all of the icing as I think the cake would be drenched in it so I only used a little of each. Love Jamie's recipes - always delicious!

This cake has become an absolute favorite of my family and friends. <br /> But I have to admit I do change following things: <br /> 1. for the batter I use zest and juice of 1 lemon + 1/2 orange and cut the almonds down to 150g<br /> 2. for the syrup I use juice of 1/2 lemon + 1/2 orange, and cut the sugar down to only 50g<br /> 3. as I'm not keen on icings I serve with a spoon of lightly sugared cream fraiche instead<br /> DELICIOUS !

For the commenter who asked for different measurements- just get a simple digital kitchen scale that measures in grams. Baking with weighed ingredients is much more accurate than using cups and spoons!

Made this 3 times and everyone has been beautiful. Everything a Sticky Lemon Drizzel should be. <br /> If yours turns out bad its because you havent done something correctly. <br /> Thanks Jamie another easy to follow and excellent bake from your nan.<br />

I've already made it twice. And it was delicious! Almonds tasted like marzipan as friends said. It was difficult to pour syrup but it didn't spoil the cake. I'm going to make it at Easter for my colleagues. Happy Easter! <3 from Russia

Made this for a cake sale this week - only put in 150g of almonds and added 30g more flour to make up for it, omitted the poppy seeds too...was delicious and people came back for more! Mine rose absolutely fine!

This looks great but I am in America, need other measurements please

I usually make great cakes, but this is awful Soggy and heavy. I think it's the almonds.

I don't understand why Jamie says to use a springform cake tin. The lovely lemony syrup leaked out of the bottom of mine! I have another one in the oven now and have used a normal tin and also added a teaspoon of baking powder, as it didn't rise the first time. Will report back ...

Just made this cake - really disappointing! The texture is awful, far too stodgy and not at all spongy! Don't see the point of the almonds because you can't taste anything but lemons! Wish I hadn't wasted my time with this recipe. Definitely won't be making it again!! Yuk!

I followed this recipe but omitted the poppy seed/almonds and add walnuts instead. Luckily used the lemons from my garden - so the taste was amazing - lemon and zesty!. Also added extra baking power/raising agent (due to comments above). Worked very well.

Making it right now. All I can say so far is that the batter tastes great! :) Now waiting (impatiently) for the sponge to cook. :)

Now i love cooking Jamie Oliver recipes and the taste of this cake is amazing! I only had 2 troubles; 1) was that having left it in for only 25 of the 40minutes (at the right temprature) the bottom of my cake was burned.... i was so gutted! I know for next time 2) was that the mix didnt seem to rise very much. But still lovely to eat.

Look forward to trying another one :) x

made cake today didnt turn out well. Cake didnt rise at all, tasted strongly of almonds and no fluffy sponge in sight. Lemon syrup was too much made the cake very sickening to eat and i love sweet cakes! Wont use recipe again very disappointing as i love jamie oliver on tv first time to do a recipe of his.

this seems like a good recipe . . . i have always been a fan of cooking and have looked everywhere for a lemon drizzle cake but can never seem to find any, so i hope this works

Followed this recipe exactly, it makes to much mixture for 1 * 20cm tin, it didn't rise very much at all, I think there is to much ground almond in the mixture and it could perhaps do with some baking powder, makes a very thick and heavy mixture... all in all not great.

hi, i live in norway and self rising flour is not available here. How many spoons of baking powder should I use. My grandmother says one per cup of flour... thanks, m.

My cake did not grow. And I followed the recipe as it says. :( It doesn't say to add baking powder and I didn't. The flower I used was self-raising. Could it be the oven?

i made it today!x
the icing tastes really goooood!x
thanks for this recipe x
xoxoxoxoxoxox

i dont wanna put the almonds and the poppy seeds in, will it be a big difference? some one help lol:P

Has anyone tried this recipe without the poppy seeds? They're not imperative to the recipe are they? It's just my Mum doesn't like them...

i made this cake and it was awful ,it was really thick in texture i am sure there is far to much almond in the recipe

Going to try this recipe on saturday 14th march will see how it goes :)

i used this recipe in an assiment for catering

and i got an A*

THANK YOOOOOU

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