• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Lindy's Cakes Ltd

Bringing world-class sugarcraft into your kitchen

Menu
  • Home
  • About Lindy
    • Lindy’s Books
      • Buy Books
    • Meet Lindy
    • Close
  • Learn with Lindy
    • Online Craftsy Classes
    • Classes for Individuals
      • Book a Class – Quick Link
    • Classes for Groups
    • International Classes
    • Hen Parties
    • Free Tutorials
    • Corporate Team Building
    • Close
  • Watch
    • Book Lindy to Demonstrate or Speak
    • Lindy’s Online Craftsy Classes
    • Close
  • Be Inspired
    • CAKES >>
      • One Tier Cakes
      • Multi-tier Party Cakes
      • Wedding Cakes & Bakes
      • Carved 3D Cakes
      • Mini Cakes
      • Cupcakes
    • COOKIES
    • THEMES >>
      • Animals
      • Baby
      • Autumn & Winter
      • Christmas
    • TECHNIQUES >>
      • Doodling
      • Stencilling
      • Moulds
    • Close
  • Work with Lindy
  • KEEPSAKE TOPPERS
  • Blog
  • Contact Us
    •  

    •  

Sally’s Workshop Lemon Cake

18th December 2009 by Lindys Team

If you haven’t been to one of our workshops you won’t have sampled Sally’s wonderful Lemon Drizzle Cake which she sometimes brings along with her.  Students have requested the recipe so here it is.

Ingredients

4oz (100g) Soft Margarine

6oz (175g) Caster Sugar

6oz (175g) Self-raising Flour

1 tsp baking powder

2 eggs

4 Tablespoons Milk

Finely grated rind of 1 lemon

For the topping

Juice of 1 lemon

4oz (100g) Caster or granulated sugar

  • Pre-heat the oven to 180oC/350oF/Gas 4.  Lightly grease and base line a 7″ (18cm) round cake tin with greased greaseproof paper.
  • Measure all the ingredients for the cake into a large bowl and beat well for about 2 minutes until smooth and well blended.  Turn the mixture into the prepared tin and level the surface.
  • Bake in the pre-heated oven for about 35-40 minutes or until the cake has shrunk slightly from the sides of the tin and springs back when lightly pressed with a finger.
  • Whilst the cake is baking, make the crunchy topping.  Measure the lemon juice and sugar into a bowl and stir until blended.  When the cake comes out of the oven, spread the lemon paste over the top whilst the cake is still hot.  Leave in the tin until cold, then turn out and remove the paper.

This recipe comes from Mary Berry’s Ultimate Cake Book

Why not have a go – or come on one of our workshops and try it!

Jane Dolder

Workshop Co-ordinator

print

Tweet
Share252
Pin
WhatsApp
252 Shares

You may also Like...

  • baking the perfect madeira cake - Lindy Smith's tips
    Baking The Perfect Madeira Cake

    After many requests from our workshop students, I am posting the Perfect Madeira Cake blog. Good luck and hope this helps you. Before working at Lindy's I had never made…

  • Bake a Chocolate & Guinness Cake for Morning Coffee!
    Bake a Chocolate & Guinness Cake for Morning Coffee!

    Morning tea or coffee is a very important part of a Lindy Smith workshop. Our expert assistant Sally is well known in our student circles for her baking - her…

  • Cake Jewellery Workshop
    Cake Jewellery Workshop

    All that glitters is ... Lindy's Cake Jewellery Class! Six plain cakes covered in white sugarpaste arrived at Lindy's workshop this morning... six stunning jewelled cakes left this afternoon. Working…

Filed Under: Recipes to Bake Tagged With: lemon cake, lemon drizzle cake, Mary Berry, Sally, workshop cake

Reader Interactions

Comments

  1. Kiwi Rachel says

    21st December 2009 at 1:27 pm

    Yipeeee, this is my favorite cake! Thanks Sally, now I can attempt to make it at home! One happy Kiwi xx

  2. Dewi says

    16th March 2010 at 1:17 pm

    Thanks Sally for making the cakes and bringing to the workshop for all of us to try. Like your coffee walnuts with mascarpone too..do you mind sharing the recipe here 🙂

  3. Jane Dolder says

    18th March 2010 at 11:55 am

    Hello Dewi,
    Thank you for your kind comments. We’ll put it up on the blog shortly!
    Sally

  4. elaine says

    26th March 2010 at 4:36 pm

    is this firm enough to cover with fondant?

  5. Lindy Smith says

    29th March 2010 at 8:46 am

    No, this is a cake to just eat and enjoy

  6. elaine says

    1st May 2010 at 9:06 am

    can you freeze it?

  7. Lindy Smith says

    4th May 2010 at 11:24 am

    Yes

  8. Moni says

    7th December 2010 at 5:26 pm

    Great i loved it!!!! I am going to make it….

  9. karine sarouphim says

    18th February 2011 at 12:07 pm

    i was going to bake a lemon cake when i remembered this delicious cake i tasted at the bride and groom workshop!!! i’m so happy i found the recipe on your blog!!! thank you so much, and by the way, i just got my first order for a wedding cake with bride and groom topper!!! karine, from Lebanon

  10. Cheryl Porphyre says

    22nd February 2011 at 6:21 pm

    Great!! Thank you for sharing the recipe, I was going to ask for it. Lovely cake Sally.

  11. susan says

    19th May 2011 at 1:46 am

    great receipe for lemon cake!can i get receipes for fondant making thanks

  12. Lindys Team says

    19th May 2011 at 9:35 am

    Hi Susan,
    Glad to hear you enjoyed the lemon cake. It is lush!
    Here is a post about making sugarpaste – fondant:
    http://www.lindyscakes.co.uk/Blog/2009/04/18/how-do-i-make-sugarpaste/

    Marina

  13. Louise C says

    29th August 2012 at 9:09 pm

    Could you make this in a loaf tin? What sort of size if so, thanks

  14. Lindys Team says

    13th September 2012 at 11:35 am

    Hi Louise
    It can be made in a loaf tin, I made one at the weekend but cannot remember what size tin it was!! The easiest thing to do is get a 7inch tin and fill it with water, and pour into the loaf tin (checks volumes!!)
    Good Luck!
    Fiona

  15. Ngozi says

    1st February 2013 at 1:54 pm

    Hi, can I make this as cupcakes? Thanks

  16. Lindys Team says

    6th February 2013 at 11:19 am

    Hi there

    Yes you can use this recipe to make cupcakes!

    Enjoy
    Fiona

Primary Sidebar

About Lindy Smith

Award winning, best-selling author and sugarcraft artist, who loves to design beautiful colourful cakes, inspire, teach and supply you with her own range of quality cake decorating products. Read More…

BUY Lindy’s NEW Book

Blog Categories

  • Book News
  • Cake Chat
  • Cake Decorating Classes
  • Cake Inspirations
  • Cake Shows & Events
  • FAQ
  • FREE Tutorials
  • In the Media
  • Lindy’s Cakes News
  • Product Spotlight
  • Recipes
  • Tips

Search this blog…

Blog Archive

Advertisement

Tags

Australia author awards baking beginners book books cake cake carving cake decorating cake decorating book cake design Cake DVD Cake Inspirations Cake Jewellery carving celebration cakes chocolate chocolate cake christmas class classes competition cookie cookies cupcake cupcakes Cutters decorating Exhibition how to inspiration interview Lindy Smith Madeira mini cakes Recipe Rome stencilling stencils sugarcraft Sugarcraft Workshops sugarpaste Wonky Cakes workshop

Lindy’s Photographic Art Designs

Keep up to date

Add your email below to receive our regular newsletters

Search for products on Amazon

Be Inspired

  • Books by Lindy Smith
  • Learn with Lindy
  • Watch Lindy
  • Meet Lindy
  • Work with Lindy
  • Lindy’s Cake Galleries

Kindle Unlimited Advertisement

Lindys Cakes on Twitter

Tweets by @LindysCakes

Footer

SHOP LINKS
Shipping & Delivery
Returns Policy
Privacy Policy
Terms of Website Use

Lindy’s Cakes Ltd:
St Eatas Lane
Atcham
Shrewsbury
Shropshire
SY5 6QA

Contact Us
T: +44 (0)7591 464934
E: hello@lindyscakes.co.uk

Press and PR
Site Map

  • Facebook
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube

© Copyright 2017 Lindys Cakes Ltd. Registered in England & Wales. Company No: 4879176 · All Rights Reserved · Website Navitas Design

This site uses cookies: Find out more.