Saturday, March 19, 2011

Lemon Crunch Drizzle Cake (the artist formerly known as Lemon Drizzle Cake)

I'm surprised. I've looked over Tana Ramsay's book a few times at the bookshop and have always secretly accused her of selling cookbooks just because she's married to Gordon Ramsay. But I'm changing my mind. On a weird day like today (lazy in Malaysia but exciting in Egypt), I decided to try out her Lemon Drizzle Cake recipe only because I couldn't find a better picture of one, to be honest. I'm such a sucker for a pretty picture of a recipe with good reviews. So yes, I'm surprised. It turned out quite well. It's soft, it's moist and it's got a light texture. I added more lemon though because I wasn't really looking for a wishy-washy lemon flavor and I'm glad I don't regret my decision. Sorry, Tana. :)

On another note, I wish I was in Egypt today to vote in my country for the first time. I'm getting teary-eyed and excited reading everyone's tweets while they stand in line, waiting their turn to take part in this historic moment in Egypt's history. If you're Egyptian and you're in Egypt and you're still sitting at home today, please go down and vote. Do it for all of us abroad who still don't have a voice and can't vote from our homes away from home. Oh, and, I love you guys. 

Lemon Crunch Drizzle Cake
Adapted from Tana Ramsay's Lemon Drizzle Cake recipe
(I upped the lemon zest and didn't dissolve the sugar completely 
to keep the crunchy topping I like.)
You'll need: 
225 grams of softened unsalted butter
225 grams of caster sugar
4 eggs
finely grated zest of 2 and a half large lemons
225 grams of self-raising flour
For the crunchy drizzle: 
Juice of 1 1/2 lemons
85 grams of caster sugar
Preheat your oven to 180 degrees Celsius. Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined. Line a loaf tin with greaseproof paper, then spoon in the mixture and level the top with a spoon.
Bake for 45-50 minutes until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to one month.


  1. loving the crunchy topping. do you think gordon yells at tana too? maybe not if she makes him this cake. you're always a fun read thanks.

  2. Hey Sherri,
    I actually don't think that Gordon yells at Tana much. It would be a little mad of it to take it back home and he doesn't look like he does. Thanks for stopping by! Thanks. x.

  3. I had some Lemon Drizzle cake yesterday (charity event) and loved it - I think this might be the one! Thanks for the adaptation, sounds perfect.

  4. Hey Joanna, may you find the perfect lemon cake! In the meantime, let's hope you enjoy this. :)


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