About this recipe: This is a lovley traditional lemon drizzle cake that I make all the time and which tastes fabulous. The trick is to take the rind off the lemon with a potato peeler, then use a food processor to blend the peel with caster sugar. The lemon oil goes into the sugar and makes the finished cake yellow and taste much more lemony.
Omg what a brilliant idea worked a treat and the lemon sugar could be used for a million things. Drinks anything. - 28 Nov 2011
Love it made cups cakes one week and in a loaf tin the next.Very lemony .Did lemon/sugar in a food processor first week and had difficulty chopping lemon up, eventually finished it with scissors.Next week chopped it in mini processor worked a treat. - 28 Jul 2012
I made this cake for my Husbands Birthday. To be honest my sponge cakes don't seem to rise, so I doubled the quantity and was very pleased with the results. I was thrilled to find that it tasted really lemony and very light and moist. Will make again - 08 Mar 2012