With a light texture and vibrant flavor, this lemon drizzle cake is the perfect addition to your brunch or dessert menu.

Cheers! Melissa says: “I have yet to meet a person who is not addicted to a good slice of moist lemon drizzle cake, and here is the classic version with a twist added in the form of pine nuts.

Ground almonds and the lemon drizzle keep it moist ... an hour before serving or until the cake has cooled and the icing has crystalised. Serve in slices.

As the cake bakes you then need to turn your attention to making the lemon drizzle topping ... it’s ready to slice. “Now, I cannot resist. That is as light as a feather.

Lemon drizzle cake is a common bake in spring thanks to ... Once cool, remove the lining paper and cut it into slices to serve.

Miguel Barclay has built a reputation on proving that good food doesn’t need to cost more than £1 a portion. Now, he’s created a collection of easy, affordable recipes designed for people with type 2 ...

As soon as the cake is cooked, pour the glaze over the top, leave to cool. If you want to ice the cake, mix equal parts icing sugar and lemon juice ... cut into slices. Heat the oven to 180 ...

Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve. Tip 1: It is important to spoon the lemon drizzle on to the cake while ...

Serve in generous slices. Pour the mixture into a serving bowl, and chill for two or three hours until set. Luscious Lemon Drizzle Cake can be found in 'Mother &Daughter Jewish Cooking' by Evelyn ...