Lemon / orange drizzle cake

**curlywurly**

Thanks Penelope, I will give that a go !

valk_scot

Or a bit of greasproof paper over the top. Or turn the oven down a little or put the cake on the lowest shelf.

kentclaire1

Made the lemon drizzle cake twice now, and as much as my kids like it, they don't like the lemon rind in sponge, would i be able to add a drop of lemon essence for same effect?

McKneff

Dont see why not.

mmmmm sounds nice, I'll have some custard with mine please.:D

csarina

Do you grate the rind? Lemon essence would be ok as long as you do not go overboard.

CurlyTop

Hi

I've always finely grated my lemon zest and you therefore don't get the taste of rind in it.

Hope this helps.

kentclaire1

csarina wrote: »

Do you grate the rind? Lemon essence would be ok as long as you do not go overboard.

Yeah, did great rind, but was lumpy, and if i use smaller grater, rind goes nowhere... was worried that rind made it moister, so will try a small amount of essence .. Thanks

jackieglasgow

I use essence or lemon juice quite a lot as an alternative to lemon cos I am cheap, and its fine

Penelope_Penguin

kentclaire1 wrote: »

Made the lemon drizzle cake twice now, and as much as my kids like it, they don't like the lemon rind in sponge, would i be able to add a drop of lemon essence for same effect?

Don;t see why not I happen to like the strips of lemon zest - shows that it's been near real lemon :rotfl:

As this has fallen from the front page of OS, I'll add it to the existing thread to keep tips together.

Grimbal

I'd like to make a fondanted cake - mainly because it'll be in a novelty shape & I want it to look neat.

I was hoping to do a lemon drizzle as most people seem to like the flavour, but I'm worried that the drizzle will start to "melt" the fondant after it's been on a while. I was thinking that perhaps having a fatty barrier of lemon butter cream may stop the moisture getting through from the drizzle to the fondant - do you think that this would work?