Just made this... it's incredible! And so MOIST ... 😍 I reduced everything a bit- used 175g of butter/flour/sugar and 3 eggs..still got a big loaf of cake out of it :D thanks for this Jemma!
Thank you! My grandmother used to make this in a lemon, and also an orange version. I loved them, but the recipes have gone missing. Glad to have yours to use. :D
Dear Jemma, I just tried baking one today and the cake turns so well risen which I love!!! I put golden raisins and chopped pecan to my taste. As to the baking time, it took me more than 55 minutes, I think about 70 min or so. Much much thanks for sharing. Look forward to more of your homebake recipes!
I live in south Louisiana and I made this cake as a desert for after a crawfish boil. It was such a hit after all of the spices of the crawfish that I was asked to make it a staple for every crawfish boil from now on.
This is most definitely one of the best cooking channels out there. Always easy to follow and nothing too over the top that no one can do at home! Great job!!!!
I’m a beginner in the kitchen but I find very easy to follow you. My first was your Orange cake and it was a hit! I wonder if you can share some ideas for cakes using strawberries and cranberries.. 😊👍
Just came across this video and decided to make this cake since I had all of the ingredients. It’s in the oven now and I can hardly wait for it to be ready to eat.
I tried twice to make this cake. Both times, rubbery. I can't figure it out. I know the first time I just didn't mix the egg/sugar batter enough - 5 minutes wasn't long enough. But the second try, my final batter looked the same as yours and it still wasn't good. Is it my butter (American)? Flour? I don't get it.
I’ve done this cake a few times and all my friends love it. Perhaps is the flour? She is using 225 self-raising flour, which I don’t have, and use this instead: 215g all-purpose flour + 10g baking powder + 1/2 tsp salt. Happy baking!
Just made this-smells AMAZING!!! and the absolute top tip and I think why my sponges have sometimes come out a bit grainy, is the whipping the butter and sugar for A LOOOOONG TIME!! do it and you will not regret it xx Thanks!!
Thank you for the great recipe. I use lime instead and it is still very tasty !
5 лет назад+70
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! :)
Made this cake today for the first time and it turned out delicious. However, I did slight modifications in the recipe to reduce sugar and butter. The measurements which i took are: Butter: 200g Sugar: 150g Flour: 210g Baking powder: 15g Eggs: 4 Lemon zest of 1 large lemon For drizzle: Sugar: 100g Lemon juice of 1 large lemon I used 8 inch round pan for baking. Baked at 170 C and my cake was ready in 45 minutes. Thank you Jemma.
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 didn’t like that much. So I was thinking, why don’t 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.
I have baked this twice now and I found it incredibly greasy with butter too. I thought I was doing something wrong. However, I didnt find that the eggs were an issue in mine, just the butter. I ended up wrapping mine in kitchen roll and letting it sit overnight with cling film too and the excess greasiness soaked back into the cake but also into the kitchen roll which helped absorb some greasiness too. I also cut the actual drizzle sugar syrup in half because the cake would have been way too soggy. Instead, I used half the amount and then used the other half of the lemon amount to make a lemon icing on top. It worked a treat. I think I'll try your trick with reducing the butter. It's such a tasty cake but the greasiness is very off putting and sickly. Thanks for sharing. Lee :)
Re free range eggs, one time we had a friend over and we were cooking an English breakfast or similar and frying our eggs and our friend questioned why the yolks were so orange, as typical shop bought eggs have quite pale yolks, ours were bright orange because they were free range chickens that not only did they get top quality pellets and food scraps, they were allowed to free roam around our garden eating all the insects, worms, grubs and plant material they liked, resulting in very healthy hens and very vibrant coloured and flavoured eggs. I miss having our own chickens but we can’t here as this bush property breeds very cunning foxes and we can’t keep them out of the chook pen. We gave up after losing too many chooks to the foxes despite tall fences that were dug deep into the ground and the chooks sleeping in a wood house/chook shed.
Tried it! Didn't listen to you and put too much in the baking tin, so it didn't end well... Unfortunately :( on the other hand, I find the cake quite greasy, can I reduce the amount of butter?
I made grain free version today and instead wheat flour I used 190 g of almond flour and 60 g of coconut flour. Also 250g of each butter and sugar. Bake time was much shorter, ca. half an hour. So you have to pay attention to that. But it turned out great, almost same as with wheat. Great recipe!
This recipe is a keeper! I poured all of the lemon sauce into the tin so the cake was a lil sour. In future i’ll cut the quantity to 1/2. Thank you Jemma for the awesome recipe ❤️
I love watching your channel, this is my favourite cake I made one yesterday it’s yummy so easy to make but I’m so tempted to treat myself to a KitchenAid I so want one lol xxx
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
In the U.S I think the closest thing to this we have is like a lemon pound cake, but it doesn’t have the drizzle it just has a lemony icing on top, I’ll have to try this out!
My little daughter (3) helped me to measure all ingredients this morning. She loves lemon cake. It already smells delicious, we can’t wait until it’s done. Thank you so much for this recipe.
How funny, my four year old daughter helped me today to make this! She’s getting more and more confident with the mixer with every bake we do during this lockdown period; today I could use both my hands adding the eggs as she was happy mixing everything with the mixer 😍 Thank you for another winning recipe Jemma! 😋
I’ve been meaning to make this for a while and after the first time I saw this video I kept waking up in the night dreaming about lemon drizzle cake ha ha! Finally got round to making it yesterday and it is delicious! Thanks Jemma! 😋🧁😋🧁😋🧁
My son's birthday is also March 9th! He absolutely loves watching your videos, we watch one every night before bed. He was so excited when I told him when your birthday is.
I made this yesterday and it is super yummy! I have made lemon drizzle cakes in the past that got too soggy from the syrup, so I only added half of the syrup to this loaf. It could definitely had taken more syrup, but it turned out delicious never the less! I also only had one lemon, so I used lime and a little bit of orange too. It tastes even better the next day. Will definitely be making this again and again and again!
Gemma, i just finished baking my 2nd lemon loaf from Laura in the kitchen, and i did use a little more yogurt/milk, and pan did look too full, and it spill out! funny the part that spilled out onto a flat pan i always keep in the oven, didn't burn, but cooked as well, and became a wonderful treat 4 me!! my cake was flat, and browned around edges 1st, so wonder if what u said about the lemon zest/juice was true??? when i baked this loaf previously, it came out perfectly, both to view and to taste!! would love your opinion, and love 2 make your recipe, though need measurements in American cups, please???:): kelli
My name is Tim , very good job on the cake , looks good.Question, can I make a pound cake batter and split it to make two or maybe three loaf pound cakes?
Just made this one last night but my cake sunk in the middle :( does anyone know why? I didn't open the oven at any point and I let it bake for the 50 minutes at the right temperature. I'm thinking maybe the butter and sugar didn't got well mixed or something... anyone knows?
Same thing happened to me I’m guessing because of the Tin overflow? I added too much batter into my tin and noticed it flowed out and then started sinking from the middle :(
Made the cake, came out amazing... So lemony and flavorful... It rose and got a good golden brown color in 40-50 minutes but it had a large hole in the middle almost all the way, like a tunnel... it was still good to eat but I'd love to know what did I do wrong? Did I beat the eggs too much? Too little? Was the oven too hot or not hot enough?
Hey Jemma I love your baking. I tried out this cake yesterday. But my cake had a pit in the middle and while making the batter it curdled when I added the egg to butter and sugar and my mixture was runny. This was all before I added the zest. Any idea what went wrong??😒
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!!
@@Charliechops782 Yes. I wonder why that is happening? It still tasted really good though but i think i will also try in a few weeks to remake it. I thunk someone else in the comments said Jemma might be using a convectional oven(with a fan) which i dont have and that might be the cause of the cave in. I think im going to try to bake it at a higher temperature and see if that helps.
Your recipes are amazing jemma but I have an inquiry, how long do we bake it if we have a convection oven or if we don't, and are your recipe times for convection ovens?
Made the cake this morning - it's delicious, however I wasn't sure if the oven should be at 170 for fan (not stated in the video) - it seemed a bit high, so baked at 150 - it took longer and didn't peak and crack down the centre. Could you confirm if it's 170 for fan? Many thanks!
The recipe I use is similar to yours and I also adapt it for other flavours. The favourite is a dark chocolate and orange drizzle cake. I have even used the recipes for a vegan friends wedding cake, with the appropriate substitutions for the eggs and butter. I'm also doing the dark choc and orange (vegan) this weekend for a friends 40th birthday and with vegan buttercream and vegan mirror glaze 😳
Hi Jemma , Just started following you 😊. Two questions, if you wouldn’t mind answering them please. 🍰 do you leave your cakes in the tins to cool or remove them and place on a cooling rack ? 🎂 i guess you wash your piping bags , each time. I look forward to hearing from you.
@@CupcakeJemma .I have also orange trees and pecan tree so it will be great if you will make also cakes with oranges or pecans. I love all your cakes. Thank you again
Hi Jemma I just made a lemon drizzle cake this weekend but when I brought it out it sank in the middle please could you tell me where you think I could have gone wrong many thanks 🙏🏻
Mine also sank in the middle even though a skewer came out clean, also was a little greasy with the tin very oily when it came out, still most of it was edible apart from the soggy sunken bit.
Easy recipe - weigh your eggs (3 or 4). Add same weight of flour, sugar and butter. Bung them all in a bowl and mix in one go. Add lemon zest and some lemon juice. Bake. Easy peasy
Just made this... it's incredible! And so MOIST ... 😍 I reduced everything a bit- used 175g of butter/flour/sugar and 3 eggs..still got a big loaf of cake out of it :D thanks for this Jemma!
I'm enjoying these bakealong videos. I'm not baking along at the moment, but I can see how they'll be useful when I do get around to making this
So pleased to hear this! Thank you
Oh my gosh! This looks yumm! I'm a March baby too. No wonder I love baking!
Thank you! My grandmother used to make this in a lemon, and also an orange version. I loved them, but the recipes have gone missing. Glad to have yours to use. :D
Oh no, that's so sad! Hopefully my recipe will be a good replacement :)
Awww 🥰
I usually make a version of this cake. Instead of butter I use a lemon yogurt and olive oil. It was the first recipe I ever made 😊
I always use unwaxed lemons 🍋 this recipe is amazing! Thanks so much 🥧🍰
Dear Jemma, I just tried baking one today and the cake turns so well risen which I love!!! I put golden raisins and chopped pecan to my taste. As to the baking time, it took me more than 55 minutes, I think about 70 min or so. Much much thanks for sharing. Look forward to more of your homebake recipes!
The cake turned out really good! thanks for sharing this super easy and quick and decedent recipe
Making it for my mums birthday on Tuesday... I love scraping the bowl... love my mum too! Happy Birthday Mum,❤️💋
I don’t have a loaf tin but I made them into cupcakes and they are soooooo delicious!! 🤤
I've just made this cake,but I made a round cake ,split it and added lemon butter cream....Yummy!!
I live in south Louisiana and I made this cake as a desert for after a crawfish boil. It was such a hit after all of the spices of the crawfish that I was asked to make it a staple for every crawfish boil from now on.
Made this last week using half the ingredients and it turned out brilliantly - thank you for such an easy to follow recipe!
If you make your own self-raising flour - use 225g plain/all purpose flour with 3 tsp of baking powder :)
Thank you 😍
Thanks.it helped me also😊
Naqib.
Thx so much.
Naqib.N Thanks so much. 🙏🏽🙂
This is most definitely one of the best cooking channels out there. Always easy to follow and nothing too over the top that no one can do at home! Great job!!!!
I’m a beginner in the kitchen but I find very easy to follow you. My first was your Orange cake and it was a hit! I wonder if you can share some ideas for cakes using strawberries and cranberries.. 😊👍
Just came across this video and decided to make this cake since I had all of the ingredients. It’s in the oven now and I can hardly wait for it to be ready to eat.
I will try to make it for the first time on Saturday ❤️ thank you
Guys you can also use this recipe for normal sponge too. It makes the fluffiest sponge ever!
I tried twice to make this cake. Both times, rubbery. I can't figure it out. I know the first time I just didn't mix the egg/sugar batter enough - 5 minutes wasn't long enough. But the second try, my final batter looked the same as yours and it still wasn't good. Is it my butter (American)? Flour? I don't get it.
I’ve done this cake a few times and all my friends love it. Perhaps is the flour? She is using 225 self-raising flour, which I don’t have, and use this instead: 215g all-purpose flour + 10g baking powder + 1/2 tsp salt. Happy baking!
Lemon tip....seems that they yield even more juice if they're microwaved for about 30 seconds before juicing.
Happy pressing!
I've never had lemon drizzle cake before. I baked it, and it's really nice!! Thanks Gemma! 💕
Awh yay! :D
It works
I used one lemon and added some Italian lemon essence. Just a the minute put into oven. I'm sure it will taste just as nice.😋👍
Oh my god you're the best baker ever
pro tip: mix the zest and sugar separately with a fork or ur fingertips to get it to mix in properly without lumps and infuses the sugar well !!
Just made this-smells AMAZING!!! and the absolute top tip and I think why my sponges have sometimes come out a bit grainy, is the whipping the butter and sugar for A LOOOOONG TIME!! do it and you will not regret it xx Thanks!!
Thank you for the great recipe. I use lime instead and it is still very tasty !
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! :)
I know
Thanks to another cake lover.
I've gone 50 years without tasting one, now finally I get to make one, you've changed my life
Daym
No baking powder? Thank u Jemma, you are an inspiration to me 😘
Jemma has used SELF RAISING FLOUR! Which already has baking powder added to it.
Made this cake today for the first time and it turned out delicious.
However, I did slight modifications in the recipe to reduce sugar and butter. The measurements which i took are:
Butter: 200g
Sugar: 150g
Flour: 210g
Baking powder: 15g
Eggs: 4
Lemon zest of 1 large lemon
For drizzle:
Sugar: 100g
Lemon juice of 1 large lemon
I used 8 inch round pan for baking.
Baked at 170 C and my cake was ready in 45 minutes.
Thank you Jemma.
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 didn’t like that much. So I was thinking, why don’t 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.
I have baked this twice now and I found it incredibly greasy with butter too. I thought I was doing something wrong. However, I didnt find that the eggs were an issue in mine, just the butter. I ended up wrapping mine in kitchen roll and letting it sit overnight with cling film too and the excess greasiness soaked back into the cake but also into the kitchen roll which helped absorb some greasiness too. I also cut the actual drizzle sugar syrup in half because the cake would have been way too soggy. Instead, I used half the amount and then used the other half of the lemon amount to make a lemon icing on top. It worked a treat. I think I'll try your trick with reducing the butter. It's such a tasty cake but the greasiness is very off putting and sickly. Thanks for sharing. Lee :)
when did u add the yoghurt?
@@brownie_21 I added it alternating with the flour: so flour, yoghurt, flour, yoghurt and then ending with flour.
@@Uummannaqsong thanks!
@@brownie_21I assume it was probably added in after the eggs. I haven't used yoghurt myself, but if I did, that's when I'd add it.
Re free range eggs, one time we had a friend over and we were cooking an English breakfast or similar and frying our eggs and our friend questioned why the yolks were so orange, as typical shop bought eggs have quite pale yolks, ours were bright orange because they were free range chickens that not only did they get top quality pellets and food scraps, they were allowed to free roam around our garden eating all the insects, worms, grubs and plant material they liked, resulting in very healthy hens and very vibrant coloured and flavoured eggs. I miss having our own chickens but we can’t here as this bush property breeds very cunning foxes and we can’t keep them out of the chook pen. We gave up after losing too many chooks to the foxes despite tall fences that were dug deep into the ground and the chooks sleeping in a wood house/chook shed.
Tried it! Didn't listen to you and put too much in the baking tin, so it didn't end well... Unfortunately :( on the other hand, I find the cake quite greasy, can I reduce the amount of butter?
I made grain free version today and instead wheat flour I used 190 g of almond flour and 60 g of coconut flour. Also 250g of each butter and sugar. Bake time was much shorter, ca. half an hour. So you have to pay attention to that. But it turned out great, almost same as with wheat. Great recipe!
oh wow I'm totally will do that and i have the ingredientssss!! Wohoo!!
@@maevamaia Cool, hope you like how it turns out!
Very nice Jemma u are very nice in explain and it look very easy thank u
Easy to follow and definitely a success 👌. My favourite 😀
I really feel like you listened to our feedback from the last bakealong, thank you!!! This is much easier to follow along with.
Ginny Johnson So pleased to hear this! 🙌🏻
Is this the recipe you would use for a lemon tier for a wedding cake too?
That looks delicious!! Greetings from the Netherlands
This recipe is a keeper! I poured all of the lemon sauce into the tin so the cake was a lil sour. In future i’ll cut the quantity to 1/2. Thank you Jemma for the awesome recipe ❤️
I love watching your channel, this is my favourite cake I made one yesterday it’s yummy so easy to make but I’m so tempted to treat myself to a KitchenAid I so want one lol xxx
Waiting for my cake to finish baking! I added blueberries. My house smells amazing!
Sweet Favors Designer Cakes ooh how’d it go with the bluebs?
Thanks for sharing your family recipe with all of us, looks devine and I bet it tastes delicious. Rajeeve -NZ
Old is Gold
Thank you so much . Your recipe was easy to follow:)
Do 170g of all ingredients, 1.5 lemons, and 3 eggs to fit the loaf perfectly. This recipe has extra batter!
It looks delicious
you can also use a pastry brush to make sure you have completely covered the top of the cake with the drizzle
Yes! Great idea
@@CupcakeJemma i have been making this cake in Australia since i was 10, its in the old Woman's Weekly Cookbook.
I cant wait to make this I love your videos jemma
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
Grandpa's and grandma's recipes are always hit... 😊
Pankhuri Vaish they are aren’t they! Always a fail safe recipe!
CupcakeJemma yes true
Amazing recipe thanks gemma
Just made this today! Received so many complaints family members saying it’s the best lemon drizzle they’ve ever had! Thank you Jemma!! :)
You mean compliments? 😳
Xd i think so
In the U.S I think the closest thing to this we have is like a lemon pound cake, but it doesn’t have the drizzle it just has a lemony icing on top, I’ll have to try this out!
So good !
I cant wait to make this, i love lemon cakes😍
I love them too!! :)
Looks amazing
Thanks so much for starting this, amazing bakes. Really greatful for all your tips.😚
My little daughter (3) helped me to measure all ingredients this morning. She loves lemon cake. It already smells delicious, we can’t wait until it’s done. Thank you so much for this recipe.
Can’t wait to see how it turns out! 😆
That's so cute! My 3 years old bakes with me too sometimes! He loves adding the sprinkles onto cupcakes the most though! haha :)
How funny, my four year old daughter helped me today to make this! She’s getting more and more confident with the mixer with every bake we do during this lockdown period; today I could use both my hands adding the eggs as she was happy mixing everything with the mixer 😍
Thank you for another winning recipe Jemma! 😋
My lemon loving Uncle's birthday is also March 9th. This will be perfect to make for him 💜
I’ve been meaning to make this for a while and after the first time I saw this video I kept waking up in the night dreaming about lemon drizzle cake ha ha! Finally got round to making it yesterday and it is delicious! Thanks Jemma! 😋🧁😋🧁😋🧁
I had no butter at home so I replaced it with 180ml of vegetable oil and omg it turned out so amazing 🥺💕
St what point did you add the oil I want to try it.
My son's birthday is also March 9th! He absolutely loves watching your videos, we watch one every night before bed. He was so excited when I told him when your birthday is.
Tiffany Finney ahh yay! Birthday buddies 😂💖
Please post the list of ingredients on RUclips too.
I am not in Instagram and this time I missed the bake along.
I made this yesterday and it is super yummy! I have made lemon drizzle cakes in the past that got too soggy from the syrup, so I only added half of the syrup to this loaf. It could definitely had taken more syrup, but it turned out delicious never the less! I also only had one lemon, so I used lime and a little bit of orange too. It tastes even better the next day. Will definitely be making this again and again and again!
Gemma, i just finished baking my 2nd lemon loaf from Laura in the kitchen, and i did use a little more yogurt/milk, and pan did look too full, and it spill out! funny the part that spilled out onto a flat pan i always keep in the oven, didn't burn, but cooked as well, and became a wonderful treat 4 me!! my cake was flat, and browned around edges 1st, so wonder if what u said about the lemon zest/juice was true??? when i baked this loaf previously, it came out perfectly, both to view and to taste!! would love your opinion, and love 2 make your recipe, though need measurements in American cups, please???:): kelli
My name is Tim , very good job on the cake , looks good.Question, can I make a pound cake batter and split it to make two or maybe three loaf pound cakes?
Just made this one last night but my cake sunk in the middle :( does anyone know why? I didn't open the oven at any point and I let it bake for the 50 minutes at the right temperature. I'm thinking maybe the butter and sugar didn't got well mixed or something... anyone knows?
Same thing happened to me I’m guessing because of the Tin overflow? I added too much batter into my tin and noticed it flowed out and then started sinking from the middle :(
I only have 1 lemon 😭 I'm still gonna do it though
Maybe it wont be as lemony
Just made this cake! It caved in on the top though... any ideas why that might have happened? Love your channel!!
Hi did you ever figure out why it caved in on top I'm having the same? issue :/
Making this now. Looks absolutely lovely - serving for family dinner tonight. :)
I've just baked this recipe and its taste is amazing. Thanks Jemma 😗
Made the cake, came out amazing... So lemony and flavorful...
It rose and got a good golden brown color in 40-50 minutes but it had a large hole in the middle almost all the way, like a tunnel... it was still good to eat but I'd love to know what did I do wrong?
Did I beat the eggs too much? Too little? Was the oven too hot or not hot enough?
Same happened to my cake
Hi Jemma, i only have a 9x5 inch loaf pan. How should I adjust this recipe to still give a good rise? Thank you.
Cool. Your bday and my moms is the same. She will be 84 and still works as a registered nurse full time in a prison....hope u have a happy birthday
I love all your videos
Hey Jemma I love your baking. I tried out this cake yesterday. But my cake had a pit in the middle and while making the batter it curdled when I added the egg to butter and sugar and my mixture was runny. This was all before I added the zest. Any idea what went wrong??😒
Did you end up working this recipe out I was having a slightly similar issue?
I’m a fan of any and all things citrusy! Lemon and lime is my favorite, but now I’m keen to try a blood orange drizzle cake!!!
Oh we are sharing a birthday! Happy Birthday to us! #marchbabies
...and me too! All the best people are born in March :-)
@@mogoggy nah their born in November
And me!! Best babies born March 9th
Great Cake love lemon drizzle will try this. Can I ask what spray you use please Jemma and where from I’m in the UK ? Many Thanks xx
Linda S it’s just a cake tin spray - we get it in huge bulk but if you do a google search I’m sure it’s easily available :)
CupcakeJemma Thank you I did and I found some 🙂 Your a ⭐️
Oh yummy! That kind of cake is my favourite. 💛🍋💛
The cake looks as good as your cooking place looks nice 😍
I just started baking and was worried about different eggs, but there's absolutely no difference as long as the eggs are the same size.
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!!
MsTricia2011
Mine also curdled and had a massive hole, through the middle. Only on one side 🤷🏻♀️
Will make again , in a few weeks.
@@Charliechops782 Yes. I wonder why that is happening? It still tasted really good though but i think i will also try in a few weeks to remake it. I thunk someone else in the comments said Jemma might be using a convectional oven(with a fan) which i dont have and that might be the cause of the cave in. I think im going to try to bake it at a higher temperature and see if that helps.
Your recipes are amazing jemma but I have an inquiry, how long do we bake it if we have a convection oven or if we don't, and are your recipe times for convection ovens?
Made the cake this morning - it's delicious, however I wasn't sure if the oven should be at 170 for fan (not stated in the video) - it seemed a bit high, so baked at 150 - it took longer and didn't peak and crack down the centre. Could you confirm if it's 170 for fan? Many thanks!
Same happened to me !!
Cake is in the oven. Depending how it turns out, I'll add it to my IG. Raw dough is really tasty so it can't end up disgusting :p
If using cupcakes instead of a tin should the heat of the oven be also 170° C and the baking time 40-45 minutes?
Just made this today and it came out amazing!! Wow so moist and perfect zestyness!! 🍰👍🏼 the house smelt Devine whilst it was baking too!
Do you use a fan assisted oven? If not would you advise against it? X
Love this editing Jemma and the new Bakealong series with all the Classics, your cupcakes are a bit too technical for me to do!
Hi Jemma, tnx a lot.
would you please make orange cake ,too?
Try the same recipe using half the butter, sugar and eggs.
The recipe I use is similar to yours and I also adapt it for other flavours. The favourite is a dark chocolate and orange drizzle cake. I have even used the recipes for a vegan friends wedding cake, with the appropriate substitutions for the eggs and butter. I'm also doing the dark choc and orange (vegan) this weekend for a friends 40th birthday and with vegan buttercream and vegan mirror glaze 😳
Hi Jemma ,
Just started following you 😊.
Two questions, if you wouldn’t mind answering them please.
🍰 do you leave your cakes in the tins to cool or remove them and place on a cooling rack ?
🎂 i guess you wash your piping bags , each time.
I look forward to hearing from you.
She left it in the tin, on a cooling rack
Thank you so much. just perfect cake, i have 3 lemons trees in my garden and now i am sure i am going to bake the lemon cake
shelly Homegrown lemons?! Amazing! I wish I had lemon trees!
@@CupcakeJemma .I have also orange trees and pecan tree so it will be great if you will make also cakes with oranges or pecans. I love all your cakes. Thank you again
Hi Jemma I just made a lemon drizzle cake this weekend but when I brought it out it sank in the middle please could you tell me where you think I could have gone wrong many thanks 🙏🏻
Mine also sank in the middle even though a skewer came out clean, also was a little greasy with the tin very oily when it came out, still most of it was edible apart from the soggy sunken bit.
It hapened usualy if you open the open during the cooking
Easy recipe - weigh your eggs (3 or 4). Add same weight of flour, sugar and butter. Bung them all in a bowl and mix in one go. Add lemon zest and some lemon juice. Bake. Easy peasy