This is a lovely traditional lemon drizzle cake which tastes wonderfully tangy-sweet. Perfect for a work morning tea.
I take the rind off the lemon with a potato peeler - it's much easier than grating. Then, using a food processor or blender, blend the rind with the sugar. The lemon oil goes into the sugar and makes the finished cake yellow and taste much more lemony.
loved this cake, so moist and lemony. used a 20cm wide cake tin not deep. also did the tip with the lemon rind and sugar. - 27 Feb 2011
we just finished making the cake and it is almost gone - we substituted some of the milk with yoghurt... delicious - 18 Aug 2012
Delicious! I also followed the tip on processing the lemon rind with the sugar...good idea! A tangy, light and fluffy cake - to be made again. - 02 Oct 2009