Raymond Blanc in my favourite chef!! But I feel this cake might have been better on a lower heat, personally I like to make holes in mine for the lemon drizzle to sink in, maybe this would then become too lemony with this much lemon zest. Anyway I will try this recipe because I feel I should. Raymond has the most wonderful kitchen garden I have ever seen !! I just love him.😊
Raymond has MAGIC hands in the kitchen and he creates a work of art with his dishes. I love when he says “Voila” and slips a few French words in here and there. His lemon drizzle cake is the best looking one that I’ve seen here on RU-vid and also the best tasting, so lemony, light and slightly crunchy on top 🤗 ❤️
Actually I’m disappointed to see his recipe. He uses apricot jam to prevent the drizzle going into the cake but that’s what lemon drizzle should do. You should put skewer holes in the cake while it’s warm then drizzle over the lemon juice/sugar combo. Plus I make mine in a round, loose bottom tin which I think makes a nicer looking cake…I didn’t like the high rise in the middle of his loaf cake. I make lemon drizzle cake a lot and tho I say myself it’s delicious!
For some reason, we constantly cook this cake for New Year's Eve. We have just finished it and now waiting to cool down 😊 Anyways, Happy New Year everyone!
they French are a rare breed. When you meet them for the first time, they seem controlling and arrogant. Until you get to know them, then you suddenly understand it means they are passionate, and have an intense love of what they do
Lemon drizzle cake is best done in (what we in the UK call) a swiss roll rin i.e a traybake. That way there is more surface area to take the glaze. Also best to apply the glaze when the cake is still warm in the tin - it seems to absorb it better, and you can get more into the cake! You then cut rhe cake into squares.
I made the cake, but wasn't happy with the results. It turned out very Heavy and stodgy, and after 24 hrs the icing melted, leaving it looking like a wet brick.
@Carducci I’ve only just watched this and don’t think Raymond Blanc had ever made a lemon drizzle cake in his life before. Terrible recipe…5 eggs was far too many for one thing. I make it a lot and it’s always delicious.
Made this and as far as lemon drizzle go its pretty poor, the cake is do dense and chewy. Love RB as a chef myself he is a legend but this recipe is naff, never cook a lemon drizzle for over an hour 😂 I'll stick to mary berry
THIS WAS THE ONLY ONE I COULD FIND ON HIS WEBSITE (AS OF TODAY: JULY 13, 2020.) HE DIDN'T PUT THE RUM IN AS IT SAYS IN THE RECIPE. YOUR CHOICE! FOR THE LEMON CAKE: butter, to grease the tin 5 organic/free-range medium eggs 300g caster sugar 140ml double cream finely grated zest of 3 lemons 25ml dark rum 1 pinch sea salt 80g unsalted butter, melted 240g plain flour ½ tsp baking powder FOR THE GLAZE: 50g apricot jam, warmed finely grated zest of 1 lemon, plus 3 tbsp juice 150g icing sugar
