- Most Helpful
- Highest Rating
I have made this cake three times, i couldn't believe how quick it went, I made a couple of changes as well as adding lemon zest I also added 1tsp of lemon flavoring and 2 tbs of milk and it is perfect
I substituted lemon juice instead of lemon zest, used normal flour and 2 tsp of baking powder and what a lovely light and fluffy loaf it produced! My only issue is that I had to turn the oven down quite a bit for the last 20 or so minutes otherwise the top would have burnt without the middle cooking. The glaze was overpowering lemony and quite thick when made with 4 tsp of lemon juice so I added 2 tablespoons of water to make it right and it was superb and fun to make - one of those every day recipes you can use again and again as it's so simple to make. *update* wow I might have to change this to 5 stars as it's completely idiot proof. I've now made it with self raising flour, I've accidentally put the oven on a very low temperature, once i even accidentally but icing sugar in instead of caster and still every time it came out perfect.
Delicious, zingy and so easy to make from store cupboard ingredients. Perfect for afternoon/morning tea or packed lunches. Thanks Heather for a great recipe.