I baked the cake and it is fantastic!!! I just made a little change to the frosting, instead if the white chocolate ( that I don’t like) I made a lemon cream cheese frosting and it was a pair made in heaven 🥰 Love lemon and I love your cake recipe…thanks from Dallas, Texas.
Made this today, is very nice, I used baking spread instead of butter just in case, butter being more expensive, I'll use this as a go to recipe for cupcakes actually, I added half TSP of bicarb, thanks for the recipe.
This cake is amazing. I’ve made it several times now and always a hit. Next weekend I’m doing a 4 layered 6inch cake. I’ve done this before but mixed 2 batches. Is there any adjustments I could make so that I can mix it all in one go please. Thank you 😊
For this recipe I use a 6 inch cake tin, If you want to use a different sized cake tin you can find out how to convert this recipe or any cake recipe for any sized cake tin here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ZA-0-HL9HqE.html
Hi Lynz when upscaling the size tin for cake how do you figure out how much ganache to use, do you have a different technique to figure out the amount needed. Thank you for making baking so much easier, love all your videos everything is explained in detail.👌👌
Lynz that cake looks so yummy, bet it tastes amazing X sure am gonna try this recipe , wish I could get my final coat as smooth as yours. I'm rubbish at that job.!!!!!! 🤗🤗🤗🤗🤗🤗Thanks for sharing .
I tried this recipe and the inside of my cake didn’t cook yet the outside was burnt! I checked the temperature and that was fine so turned to google! Google recommends adding baking powder because adding lemon juice can stop the cake from baking! So now having to remake this cake using some baking powder :D
Hi Louise, I'm sorry to hear the cake didn't bake well. I have never had to add baking powder when I make this cake. Can I just check did you use a fan oven? If you use a fan oven this can cause the outside of the cake to cook alot faster than the inside, which sounds like what might have happened from what you discribe. I always bake my cakes on a normal oven setting, or if you only have a fan oven you will need to reduce the temperate and cook for a little longer to get more of an even bake.
Hi Lynz. Thankyou for sharing this recipe it looks delicious. Is this cake suitable for being covered with fondant? I’m asking because I read some sponges are not strong enough to withstand fondant. Thankyou.
I also wondered about this. My cake tastes absolutely amazing - and I'm not even that keen on lemon cakes! Honestly, this was incredible THANK YOU (I have subscribed now!). My only disappointment was that when I cut the cake open I couldn't easily see the layers (I had 4 layers of a 9-inch cake) as the ganache turned the same colour as the sponge.
Is American self rising flour the same as flour in uk.. I made a cake using your receipe for sponge. It tasted go I d but was very dry. I usually use regular flour and add my own baking powder, soda and salt
@@susanmitrano1007 Hi, I've not actually tried American self raising flour so I'm not sure if there is a difference. You can definitely use regular flour and add your own baking powder instead 😁
I am so glad you want to give it a try. Yes you can definitely use plain flour instead of self raising flour. You will just need to add 2.5 tsp of baking powder to the flour. I hope you like it.
Lovely tutorial, I’m intrigued that there is only 4 eggs to that ratio of flour/sugar/butter etc. Is this your standard sponge recipe just with lemons added?
How to make my Lemon Sponge Cake Recipe - with lemon drizzle and lemon ganache. 12.2.24. Spot on. Any idea what the lemon filling is found in shop bought lemon drizzle cake...seemjngly akin yo marmalade or that filling you get with a jaffa cake? (Read in the style of Alan partridge that response probably does sound amusing)...
How tall did this cake turn out? I do my 6” cakes about 7-8 inches tall and use 8/9 eggs, just trying to work out how much of this cake mix I would need x
Hi, I’m using this cake as bases for my birthday cake in December, I’m adding all other decorations but in just getting a little confused with the tins as I don’t want to use the wrong size and completely ruin it. So is the circumference of the tin, 6 inches and the height upwards 2.5 inches. If we have a tin that is 6 inches and 3 inches high, does this effect the way the cake cooks or does the height of the tin not actually matter ? If that makes sense. Thanks ❤️
Hi Linda, I have actually just uploaded a new tutorial today showing how to convert any recipe for any size cake tin, so this will explain exactly how to work out the ingredients for a 10 inch cake ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ZA-0-HL9HqE.html
Hi Yes you can definitely use plain flour, but you would need to add baking powder as self raising flour already contains the raising agent, thats why I didn't need to add it seperately.
Hi, if you add milk instead of water as you heat the lemon drizzle to melt the sugar so you get a smooth syrup the milk will curdle, so I would advise to use water or a tiny bit more lemon juice, if you didn't want to add water. I hope this helps.
By heating the lemon drizzle you are getting rid of the sugar granules, making it a smooth syrup. By warming them together it thickens it and makes a great lemon drizzle.
Really disappointed with the recipe having just made it today. 55 minutes at 180 electric wasn’t anywhere near long enough as they were both still raw (even taking into account that we all have different ovens) After an hour and twenty minutes, I took them out of the oven as the cocktail stick was clean. After letting them cool for an hour, I cut them in half to discover that both cakes looked raw inside. As it was meant as a birthday cake, I had no time to remake them. I created the ganache using good quality double cream, white chocolate callets, and an Amalfi lemon to find that was very sloppy and took hours to even vaguely come together. Disappointed to say the least - I’m not looking forward to presenting and cutting it open.
