It’s loaf cake season!! I’ve just made a London Fog loaf cake (earl grey tea and orange zest) that I’m excited to try in a bit. It used butter and cream cheese as the fats which will be interesting
Just tasted it and it has a lovely tender crumb. It has a the dreaded white icing on it... I think it might be better with an orange (clementine?) glaze however
Hello Nicola! I love reading your articles and recipes and appreciate how much work, time and love goes into all of it. I re-read the lemon drizzle recipe several times but can’t seem to be sure what to do with the lemon chunks and juice. Can you please clarify? Thanks!!
Thank you for including the point about lemon juice and bicarb neutralizing each other! The same thing happens in that old cleaning myth of mixing vinegar and bicarb to get out stains - the chemical reaction just results in plain water!!
I'm curious about the sunken middle on this cake. I'm guessing it's something you tried to fix, ultimately deciding it's a feature rather than a bug. No shade intended, it'd just be interesting to hear your thoughts. :)
Hiya! The little divot in the middle is where the cake splits during the bake. In smaller cakes, it doesn’t do this, but the shape of the loaf pan means the cake is rising up and splitting with dramatic effect and sinking a touch as it cools! Hope that answers your question ☺️
Nicola, what do you think of using a whole pureed lemon in the batter? I've seen a few Sicilian lemon cake recipes using it that way. For me, most lemon cakes are never sour and tangy enough for me, and I'm embarking on a mission to develop the tangiest, lemony lemon cake out there. I intend to use that whole lemon, lemon segments, lemon zest and more lemon juice in the batter. Wish me luck! :) But before all that I will bake your Drizzle Supreme!
I’m definitely intrigued by it and would love to experiment more! I’ve made the whole orange cake but yet to embark on a lemon journey. Please let me know how you get on!
Hi Nicola, Mexican here. Lemons are not as easily available and are more expensive than limes. I don't remember seeing lemons on the supermarket growing up and see them rarely now. While limes are available year round and many people (including both my parents), have lime trees in their yards. But my guess is that its higher acidity helps to better balance the flavors in our dishes. We put lime juice on a lot of dishes such as soups, stews, and of course tacos.
Big fan of your newsletter. I share it with everyone interested in baking. Can't wait to get your book.
Hi Nicola, when do you add in the mini segments and the juice? Do they get folded into the batter at the end?
They do! Apologies :) I’ll update the method now
It’s loaf cake season!! I’ve just made a London Fog loaf cake (earl grey tea and orange zest) that I’m excited to try in a bit. It used butter and cream cheese as the fats which will be interesting
Oohhhh that sounds ace. Let me know what it’s like!
Just tasted it and it has a lovely tender crumb. It has a the dreaded white icing on it... I think it might be better with an orange (clementine?) glaze however
Earl Grey and orange sounds like a good combo
It tastes good, maybe needs a little more orange. (Recipe is London fog cake from King Arthur flour)
Hello Nicola! I love reading your articles and recipes and appreciate how much work, time and love goes into all of it. I re-read the lemon drizzle recipe several times but can’t seem to be sure what to do with the lemon chunks and juice. Can you please clarify? Thanks!!
Updated now! Just folded through right at the end. Apologies 💛
Thank you for including the point about lemon juice and bicarb neutralizing each other! The same thing happens in that old cleaning myth of mixing vinegar and bicarb to get out stains - the chemical reaction just results in plain water!!
My pleasure! It really does nothing for flavour 😅😅😅
I'm curious about the sunken middle on this cake. I'm guessing it's something you tried to fix, ultimately deciding it's a feature rather than a bug. No shade intended, it'd just be interesting to hear your thoughts. :)
Hiya! The little divot in the middle is where the cake splits during the bake. In smaller cakes, it doesn’t do this, but the shape of the loaf pan means the cake is rising up and splitting with dramatic effect and sinking a touch as it cools! Hope that answers your question ☺️
Maybe Mexico doesn’t use the lemons because their neighbours to the north prefer lemons? So they can keep limes for themselves? 😅
Genius move tbh!
Can you tell me if the eggs are weighed before or after you remove the shell? Whole eggs referring to shelled or cracked weight? Thanks
Hi! Of course. Cracked :). Thanks Pete for chiming in!
Yes I thought that was the case :) I made the cake, injected with lemon curd and served with mascarpone, lemon curd and raspberries. So good x
It is the weight of liquid egg, i.e. without shells.
Nicola, what do you think of using a whole pureed lemon in the batter? I've seen a few Sicilian lemon cake recipes using it that way. For me, most lemon cakes are never sour and tangy enough for me, and I'm embarking on a mission to develop the tangiest, lemony lemon cake out there. I intend to use that whole lemon, lemon segments, lemon zest and more lemon juice in the batter. Wish me luck! :) But before all that I will bake your Drizzle Supreme!
I’m definitely intrigued by it and would love to experiment more! I’ve made the whole orange cake but yet to embark on a lemon journey. Please let me know how you get on!
Hi Nicola, Mexican here. Lemons are not as easily available and are more expensive than limes. I don't remember seeing lemons on the supermarket growing up and see them rarely now. While limes are available year round and many people (including both my parents), have lime trees in their yards. But my guess is that its higher acidity helps to better balance the flavors in our dishes. We put lime juice on a lot of dishes such as soups, stews, and of course tacos.
Big fan of your newsletter. I share it with everyone interested in baking. Can't wait to get your book.
Lovely. I bought six kilos of Sicilian lemons a few weeks ago and after making a lot of preserved lemons I have enough leftover for this cake ☺️
What is the total amount of lemon segment & lemon juice that's going in to this? 100-120g segments and accompanying juice or 50-60g segments + juice?
Good question! I have re-read the recipe over and over and am completely stumped.
I made this this afternoon, utterly delicious. The lemon segments in the batter are such a good extra touch. Thank you 🥰
Immediately made this today and it is even more delicious than I expected. The lemon segments are genius! 100% recommendation
When will your book be available to ship to the U.S?
Mexican cuisine uses a lot of sour oranges as well - no idea why they don't use lemons!
Perfekt timing, my fiancé requested a lemon drizzle cake for his Birthday next week :)