Lemon Drizzle Cake


I must have made (and probably eaten) my own body weight in lemon cake over the years and have tried numerous recipes in search of the best, this one I baked today is an adaptation of Nigel Slater’s originally it has some thyme in the mixture but I left it out and is very tasty, moist and lemony. You can make it using either the creaming method or the all in one but whichever you choose, bake it at 180c for about 50-55 minutes. Put the zest of 1 of the lemons in the mix, the other and all the juice mix together with the last 50g sugar and brush over the cake when baked. I also added a spoonful of milk to the raw mix to get a dropping consistency.


  • 175g butter
  • 175g sugar
  • 3 eggs
  • 100g self raising flour
  • 75g ground almonds
  • 2 lemons
  • 50g more sugar


We had a great time in Paris for Cath’s birthday earlier this month, it was all shopping and eating and friends joined us from different corners of the world, fantastic! here are a few pictures, we also visited the Catacombes as we stayed near there, you can read more about that here. It was also great to revisit Fauchon once again where I did a stage many years ago when at that time the legendary Pierre Herme was chef Patissier, we make a point to try to have tea and cakes there whenever we are in Paris.

These two look like toytown, who knows why?

This was from the top of a big wheel at the end of the Champs Elysees.

Panettone versus pandoro

I was reading this article today about the difference between (and history of) Panettone and Pandoro it’s by Marco Pernini who has been the personal chef of Madonna, and at the time of writing this I have a dough resting that is somewhere between the two, will post more on that after it’s baked and undergone a thorough analysis (eaten)

Here is the recipe for my previous post for Panettone it is reasonably straightforward if a little time consuming but definitely worth all the effort.

355 g Strong flour
1/2 tspn Salt
7g Dried fast acting yeast
3 tblspns Lukewarm water
70g Sugar
2 Whole eggs
2 Yolks
Vanilla essence/seeds from vanilla pod/paste (as you prefer)
1 Lemon (grated zest)
170g Soft butter
85g Sultanas I prefer golden
60g Candied peel

Make a dough with all ingredients except the fruit and knead until smooth then add the fruit and leave in a bowl covered until double in size.
Go and do some more christmas shopping, this takes a long time, you can even leave it in the fridge overnight.
Gently knock back the dough and get the air out of it and form a smooth ball and place in a baking paper lined tin.
Leave to double it’s size again and cut a cross on the top with a sharp knife and bake in a preheated oven 200 C for 10 minutes and then reduce the temperature to 180 C and continue to bake for maybe 40 minutes or so, you can test it by inserting a skewer or thin knife as you would with a cake.
Remove from oven and cool in the tin for 10 minutes then on a wire rack.

Would love to hear how it turns out for you. Good luck!

The panettone

Not bad, a very long double prove, which I believe is good for developing the flavour, I removed the dough from the fridge around 7 this morning and finally baked it this evening at 9. I built an extension on a cake tin with corrugated card and baking paper to allow for the extra height. House smells wonderful! why 2 pictures? couldn’t decide which one I preferred and pixels are free.

Lemon cake reloaded

Here’s a couple from a bake and shoot I did yesterday, this cake is the lemon and thyme version not sure if I posted the recipe somewhere but let me know if you haven’t got it, I didn’t create it but have baked it lots of times, it is a winner with some creme fraiche or a spoon full of Greek yoghurt if you prefer the healthier option.
These shots were another experiment with light placement, compositions or rather components are different too, please let me know which you like best as a stand alone image.