tag:blogger.com,1999:blog-17613825.post113476216027223808..comments2009-06-05T19:35:39.897+01:00Lizhttp://www.blogger.com/profile/13896235681242722952noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-17613825.post-88311176487622759812009-01-27T14:59:00.000Z2009-01-27T14:59:00.000ZIt wash lush! Definitely make it again xRekhabelnoreply@blogger.comtag:blogger.com,1999:blog-17613825.post-89854348732178486322007-12-29T12:32:00.000Z2007-12-29T12:32:00.000ZI know this is an old post but I just wanted to say thank you for posting this recipe. I found you by googling for a lemon drizzle cake recipe and I tried this out. Love it! It's become my staple throw-it-together cake and my family are most grateful :)Vonniehttp://www.blogger.com/profile/14975000165243959747noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-40811592799050022612007-10-08T19:30:00.000+01:002007-10-08T19:30:00.000+01:00I made this yesterday morning before whizzing off for lunch with family - took me all of 10 minutes to throw together and the reult was fab. Thank you!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17613825.post-1154699127228647472006-08-04T14:45:00.000+01:002006-08-04T14:45:00.000+01:00*Sigh.*<BR/><BR/>Read carefully. It's not my recipe - this is a Mary Berry standard. Mary Berry, Queen of the Cake and Doyenne of the Traybake is a much better baker than I am; I'd recommend this particular cake to anyone.<BR/><BR/>As it happens, margarine is actually more successful in this cake than butter (which I've also tried) - the texture works out lighter.<BR/><BR/>Anyway. Nothing's wrong with butter; I'm very fond of the stuff. Have a flick through the other recipes on this blog - you'll find more butter, duck fat and other artery-jamming good things than you can shake a stick at. <BR/><BR/>It's important to remember that being a bit of a real-foods hippy doesn't preclude the use of certain ingredients which do the job well. Margarine works well here, so I'm sticking with it. It *doesn't* work well in frying, on toast or in many other baked goods, but that doesn't mean that I'm going to be shy about using it where it does.Lizhttp://www.blogger.com/profile/13896235681242722952noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-1154697873792704142006-08-04T14:24:00.000+01:002006-08-04T14:24:00.000+01:00If you're "passionate about local, seasonal produce, and fascinated by wild foods", why is the first ingredient in the recipe "margarine" - one of the first industrial food stuffs. What's wrong with butter?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17613825.post-1134832954525425592005-12-17T15:22:00.000Z2005-12-17T15:22:00.000ZI want to be full of righteous indignation, but you can't really challenge what he said about motorway food - even a "plebian" like me won't touch it. I'll never forget my rage at paying £7.99 at the Severn View Little Chef for a small, badly-cooked portion of scampi and chips, having spent the previous two weeks getting delicious 3-course lunches in Brittany for the same price.Homerhttp://www.blogger.com/profile/03602814150375487015noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-1134796464208065122005-12-17T05:14:00.000Z2005-12-17T05:14:00.000ZMmmm, that looks like great comfort food ... must try! My post today is inspired by your question ... check it out. :)Catehttp://www.blogger.com/profile/15301210229326791245noreply@blogger.com