About this recipe: My mother has made this lemon drizzle cake for years. It is my favourite lemon cake recipe. I sometimes double the lemon drizzle depending on the flavour of my lemons.
I made two of these, and they were both lovely, I didn't find them dry at all. I added an extra teaspoon of lemon juice in with the cake mix to make sure they'd be lemony enough, and they were great. The only thing I'd change next time would be to line my metal loaf tin, since that one got stuck in the pan and broke in two, luckily that was for us, so I just stuck it together with watered-down lemon curd. I didn't use the drizzle. I instead opted for some lemon icing, just the juice of one lemon and enough icing sugar to make a thick but smooth icing. Shall definitely make again, thanks! - 28 Oct 2011
Something else. Baked for 45 mins, perfect colour. Also made some small buns in cases, these were ready after 40mins. - 28 Mar 2010
I absolutely love this cake. I add 2 teaspoons of lemon juice to cake mix for extra tang! - 17 Mar 2012