Lemon Drizzle Cake Bakealong Classics
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Date: 2019-10-31
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Comments and reviews: 10
Jill Pritchard
Hi Gemma this cake looks absolutely Devine I cant wait to start baking again. I have been quite ill since November and have had 7 or 8 surgeries, the last being just over a week ago. In December on Christmas night the tube from my Bile Duct fell out and I ended up with a life-threatening infection. I was in the hospital on Antibiotics but when I got to go home, I had to remain on the antibiotics for 2 more months which was up just last Thursday. The replacement Bile tube that was put back in on December 31, has finally been removed and my lab results are looking good for the first time. I have not made so much as a Brownie, Cupcake, A Cookie, or anything tasty sweet and delicious which is so unlike me. I made Cookies yesterday from The Boy Who Bakes Recipe for the Ultimate Chocolate Chunk Cookie And it was quite good but now I am very limited on what and how much I am able to eat. I am not a big person but even that, my illness has made me lose about 35 lbs. I love your recipes so much. Most of them are non-complicated and easy to understand and I appreciate that part very much. I havent been on here for a while and was wondering if you had gotten married yet? I know it was all hush hush but I was wondering how that was going to be possible afterwards, just walking down the street and people would see you and want to see the Mr & Mrs So & So. I would have just left you alone, everyone needs their own time. Good luck to you. And thanks for everything you do. You are Super
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Hi Gemma this cake looks absolutely Devine I cant wait to start baking again. I have been quite ill since November and have had 7 or 8 surgeries, the last being just over a week ago. In December on Christmas night the tube from my Bile Duct fell out and I ended up with a life-threatening infection. I was in the hospital on Antibiotics but when I got to go home, I had to remain on the antibiotics for 2 more months which was up just last Thursday. The replacement Bile tube that was put back in on December 31, has finally been removed and my lab results are looking good for the first time. I have not made so much as a Brownie, Cupcake, A Cookie, or anything tasty sweet and delicious which is so unlike me. I made Cookies yesterday from The Boy Who Bakes Recipe for the Ultimate Chocolate Chunk Cookie And it was quite good but now I am very limited on what and how much I am able to eat. I am not a big person but even that, my illness has made me lose about 35 lbs. I love your recipes so much. Most of them are non-complicated and easy to understand and I appreciate that part very much. I havent been on here for a while and was wondering if you had gotten married yet? I know it was all hush hush but I was wondering how that was going to be possible afterwards, just walking down the street and people would see you and want to see the Mr & Mrs So & So. I would have just left you alone, everyone needs their own time. Good luck to you. And thanks for everything you do. You are Super
reply
Shannon Silvia
Hello Jemma from Nevada I have been a huge fan of yours and your story has inspired me to grow the courage to finally take steps to open my own shop (so far I am baking at home and slowly getting clients. I am from the US and I am always afraid of recreating your recipes with self raising flour because we dont have it here. I was excited when you mentioned in this video that you were attaching a link on how to make your own for ppl like me, but there isn't any link to the Tuesday Tips video (unless I'm looking right at it and dont see it lol. Can you please share the link? Thank you for inspiring and teaching me Lots of Love from the US
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Hello Jemma from Nevada I have been a huge fan of yours and your story has inspired me to grow the courage to finally take steps to open my own shop (so far I am baking at home and slowly getting clients. I am from the US and I am always afraid of recreating your recipes with self raising flour because we dont have it here. I was excited when you mentioned in this video that you were attaching a link on how to make your own for ppl like me, but there isn't any link to the Tuesday Tips video (unless I'm looking right at it and dont see it lol. Can you please share the link? Thank you for inspiring and teaching me Lots of Love from the US
reply
Grady Broyles
This recipe has been a hit on a scale that I cannot easily overstate. Like seriously. This is the kind of recipe that gets requests from friends. A bazillion thanks for this. I altered Jemma's technique in 2 teensy ways. I lined the ends as well as the sides and bottom. Soaked with the drizzle the heels are their own kind of amazing that way. Also I added about 20-25ml lemon extract and a smidge of vanilla right into the zest during my prep. I compensate for the additional liquid with about 30g of additional flour. Also. If you think you've poured too much of the drizzle over it, you haven't. Go. For. It.
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This recipe has been a hit on a scale that I cannot easily overstate. Like seriously. This is the kind of recipe that gets requests from friends. A bazillion thanks for this. I altered Jemma's technique in 2 teensy ways. I lined the ends as well as the sides and bottom. Soaked with the drizzle the heels are their own kind of amazing that way. Also I added about 20-25ml lemon extract and a smidge of vanilla right into the zest during my prep. I compensate for the additional liquid with about 30g of additional flour. Also. If you think you've poured too much of the drizzle over it, you haven't. Go. For. It.
reply
HolaQuizas
Firstly: I do like and enjoy your videosl But. 5 minutes of beating the butter and sugar, plus whisking in all the other ingredients equals a good 8 to 10 minutes between preheating and using the oven. That's a whole lot of unnecessarily wasted energy: / Preheating only needs two minutes, tops. Also, I think that sometimes you're a bit wasteful with your ingredients/doughs/icing or whatever (not necessarily in this video, but in lots of others. Especially when using a lot if eggs, this is quite valuable material and it would be wonderful to see you be more conscious and aware of these things
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Firstly: I do like and enjoy your videosl But. 5 minutes of beating the butter and sugar, plus whisking in all the other ingredients equals a good 8 to 10 minutes between preheating and using the oven. That's a whole lot of unnecessarily wasted energy: / Preheating only needs two minutes, tops. Also, I think that sometimes you're a bit wasteful with your ingredients/doughs/icing or whatever (not necessarily in this video, but in lots of others. Especially when using a lot if eggs, this is quite valuable material and it would be wonderful to see you be more conscious and aware of these things
reply
Zoi Lagou
Hi Jemma So my birthday is coming up and I want to do my own birthday cake. I have the idea of cooperating lemons. pistachios with whipped cream and raspberries and turn them into a layered cake, BUT I dont know how to combine them. Should I do a sponge cake like yours? Or would it be better to make a standard sponge cake and drizzle it with lemon peel syrup? Do you have any advice? What do you think of the combination?
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Hi Jemma So my birthday is coming up and I want to do my own birthday cake. I have the idea of cooperating lemons. pistachios with whipped cream and raspberries and turn them into a layered cake, BUT I dont know how to combine them. Should I do a sponge cake like yours? Or would it be better to make a standard sponge cake and drizzle it with lemon peel syrup? Do you have any advice? What do you think of the combination?
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Canuckmom1958
Yay. somebody who doesn't grease and flour the tin I totally agree - almost always creates a floury, flaky mess on the sides of the cake. I find a light greasing, lined with parchment and lightly grease the parchment ( I use veg shortening and a pastry brush) works like a charm on cakes. Nothing nicer than a slice of a good lemon drizzle cake with a cup of tea. Sigh Civility at it's best. Going to make this soon
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Yay. somebody who doesn't grease and flour the tin I totally agree - almost always creates a floury, flaky mess on the sides of the cake. I find a light greasing, lined with parchment and lightly grease the parchment ( I use veg shortening and a pastry brush) works like a charm on cakes. Nothing nicer than a slice of a good lemon drizzle cake with a cup of tea. Sigh Civility at it's best. Going to make this soon
reply
Uummannaqsong
I made this cake and I really loved it. To my taste, however, it was a bit too greasy and I could taste and smell the eggs, which I didnt like that much. So I was thinking, why dont I try it with less butter and fewer eggs. So this morning I made one with only 150 grams of butter and three eggs, and to make up for the reduced moisture, I added about half a cup of plain yoghurt. It turned out delicious.
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I made this cake and I really loved it. To my taste, however, it was a bit too greasy and I could taste and smell the eggs, which I didnt like that much. So I was thinking, why dont I try it with less butter and fewer eggs. So this morning I made one with only 150 grams of butter and three eggs, and to make up for the reduced moisture, I added about half a cup of plain yoghurt. It turned out delicious.
reply
Virág Pozderka
I made this cake for a family gathering yesterday as my mom loves everything with lemon very much. It was an Easter holiday gathering so I wanted a light and easy recipe which is very spring-like. Well, I honestly didn't expect as many praises as I got It was a total succes, everyone loved it This is the best recipe honestly so thank you very much for this gem: )
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I made this cake for a family gathering yesterday as my mom loves everything with lemon very much. It was an Easter holiday gathering so I wanted a light and easy recipe which is very spring-like. Well, I honestly didn't expect as many praises as I got It was a total succes, everyone loved it This is the best recipe honestly so thank you very much for this gem: )
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keith nadin
I have done a variation of a lemon drizzle cake by making a Dorset apple cake which is basically a lemon cake but with Bramley apple pieces added and then drizzled with the sugar/lemon. The added Bramley gives an extra added tang to what is already a great cake. give it a go just make sure you flour the apple to stop it sinking before adding it
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I have done a variation of a lemon drizzle cake by making a Dorset apple cake which is basically a lemon cake but with Bramley apple pieces added and then drizzled with the sugar/lemon. The added Bramley gives an extra added tang to what is already a great cake. give it a go just make sure you flour the apple to stop it sinking before adding it
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MsTricia2011
Happy Birthday Jemma I just made this cake. Haven't tasted it yet but hoping it turned out right. The middle of my cake is a bit sunk in and my batter was very curdled after i added the zest and last egg. But other than that it looks just like yours. I hope it tastes good too Thank you for this recipe and i hope you have a wonderful birthday
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Happy Birthday Jemma I just made this cake. Haven't tasted it yet but hoping it turned out right. The middle of my cake is a bit sunk in and my batter was very curdled after i added the zest and last egg. But other than that it looks just like yours. I hope it tastes good too Thank you for this recipe and i hope you have a wonderful birthday
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