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J ust like the Royal Household, a cup of tea, and crumpets, there’s no rejecting that a great cake is an enduring slice of British culture. From afternoon tea toThe Fantastic British Bake Off, our obsessions recommend that we’re a nation of cake lovers.But according to

a new study of 2,000 Britons, there is one cake that beats the rest.

The study results released by Protein Worldexpose that lemon drizzle cake is Britain’s preferred, with 40 per cent of participants mentioning it as one of their most-loved bakes.

It was closely followed by other classics such as chocolate fudge cake (38 per cent), carrot cake (37 percent), chocolate brownie (36 per cent), and the old staple, Victoria sponge (35 percent).

This isn’t the very first time lemon cakes have actually become favourite of sweet-toothed British consumers. In 2015, another survey by bakery and cake embellishing company Cake Angels discovered that zesty lemon was the country’s preferred cake flavour.

Nevertheless the recent research from Protein World likewise tossed up some other interesting discoveries. The typical Britain obviously bakes four times a month and eats three slices of a cake a week. That practice does not appear to be an issue for most of individuals, however, with only 38 per cent of participants saying they felt guilty about eating the cake afterwards.

Charmingly, 77 per cent of individuals concurred with the declaration “there’s very little that can’t be sorted with a cup of tea and slice of cake.” The British custom of a stiff upper lip is still going strong, it appears.

Rather more salacious was the discovery that 55 percent of Britons would select a piece of cake over sex. Women were most likely to turn down a tumble in the bedroom, with 77 percent stating they ‘d rather have the cake.

So, whether you’re trying to find a courteous method to reject an unrequited lover or merely fancy arranging out a few issues, discovering how to make a lemon drizzle cake is a must. Here are 3 various varieties for bakers of all different ability levels.

Mary Berry’s banana with lemon drizzle cake recipe

Mary Berry’s

  • lemon drizzle cake adds banana for an extra
  • fruity flavour INGREDIENTS 175g butter, softened, plus more for the tin 175g caster sugar 3 eggs 300g self-raising flour 2 level tsp baking powder
  • 2 ripe bananas, peeled and mashed
  • Grated zest of 1/2 lemon
  • 2 tbsp milk
  • Juice of 1 lemon
  • 100g granulated sugar


  1. Pre-heat the oven to 180C/160C fan/Gas 5. Line the base of a 20cm deep round cake tin and butter the sides.Measure the cake ingredients into a big blending bowl. Mix together till smooth utilizing a hand-mixer, or beat by hand. Pour into the lined tin and level the top.Bake in the preheated oven for about 45-50 minutes, up until light golden brown. Test with a skewer to see if the cake is cooked through; if the skewer comes out tidy, the cake is cooked. Leave to cool off a little, then remove from the tin.Make the topping by mixing together the active ingredients in a bowl. Put over the warm cake and expanded to the edges. Leave to become totally cold before slicing.The cake can be made and iced approximately 48 hours ahead and kept in a dry sealed container. It likewise freezes well, iced or un-iced. From ‘One Step Ahead ‘by Mary Berry(Quadrille, ₤ 20)Traditional lemon drizzle dish from Telegraph reader, Pam Daniels Telegraph reader Pam Daniels’ recipe is ideal for newbie bakers Credit: Stephen Harris INGREDIENTS 125g soft margarine/butter 175g caster sugar 175g self raising flour 1 tsp baking powder 2 large free-range eggs 1 big or 2 small lemons- grated rind of 65ml milk 3 tablespoon granulated sugar Juice of lemonsused for rind METHOD Grease and line a 1kg loaf tin Preheat

oven to 180C/160C fan/gas mark 4. Location all cake components into a food mill and mix until actually smooth and rather runny, or mix by hand. Put cake mixture into the ready loaf tin and bake in the preheated oven for 45-50 minutes.Meanwhile, make the lemon syrup.

  • Liquify the granulated sugar in the lemon juice.When the cooking time is up
  • , test that the cake is done by pressing a metal skewer into the centre.
  • If it comes out clean, it’s done!While the cake is still in the tin, place it onto a cooling rack.Pierce the cake all over with the skewer and spoon the lemon syrup all over the cake up until you have utilized all the syrup-it will go all over however do not stress, as it will set when it is cold.Leave the cake in the tin until it is quite cold before turning out.Rose Prince’s dairy-free lemon drizzle cake This lemon drizzle cake uses goat butter, making it perfect for those with lactose intolerance Credit: Andrew Crowley INGREDIENTS 115g goat’s butter, softened 225g caster sugar 4 egg yolks, beaten 4 egg whites
  • 175g self-raising flour, sorted 55g plain flour 1/2 level tsp baking powder Grated enthusiasm and juice of 2( unwaxed or scrubbed) lemons 55g fresh goat’s curd cheese blended with 30g caster sugar Zest of 1 lemon 150g caster sugar, soaked in a pan with the juice of 1 lemon (2 tbsp), then boiled for 2 minutes Bonus caster

    sugar to end up APPROACH Grease 2 x 20cm cake

  • tins, then line with baking paper.Preheat the oven to 180C/Gas 4(170C if utilizing a fan oven). Cream the butter and sugar, whisking tillextremely white and fluffy.Whisk in the egg yolks, scraping down the

    sides of the bowl with a spatula.Sift in the flours with the baking

  • powder, then fold into the cake batter with the lemon enthusiasm and juice, utilizing a metal spoon.Whisk the
  • egg whites in a separate bowl till you have stiff white foam
  • ; stir one tablespoon into the mix then fold in the rest, so as not to break down the foam too much.Divide the batter
    • in between the prepared cake tins.Put the cakes in the oven– they will collapse
    • into slightly bumpy batter before rising again. Bake for about 30 minutes, up until company to the touch. Get rid of from the oven, end up onto a rack
    • . Enable to totally cool previously filling and glazing.Fill the cakes with the goat’s curd mix and grated over the enthusiasm of the lemon.Drizzle the cooled
    • glaze over the leading cake then spread with additional caster sugar to complete.