but impressive - Raymond Blanc's lemon cake recipe has been served at his restaurant for the past 25 years. Equipment and preparation: You will need a 26cm x 9cm x 8cm/10in x 3½in x 3in loaf tin.

Line the bottom of a well-oiled 23 x 13 x 7.5cm (9 x 5 x 3in) loaf tin with baking ... Do not over-beat or the cake will be tough. Spoon the cake mixture into the prepared tin and bake for 45 ...

This drizzle cake recipe will freeze exceptionally ... Remove the cakes and place onto a wire rack to cool (still in the loaf tins). Stir the lemon and sugar combination in the cup, use a pastry ...

1. Set the oven at 350 degrees. Very lightly oil a 9-inch-by-5-inch loaf pan. Line the pan with parchment paper, pressing it ...

Mix the icing sugar and lemon juice until it has melted. Pour over the warm cake and allow to cool completely in the cake tin. Grease and line a 2lb loaf tin and preheat your oven to 170°C.

Blueberry Muffins: Make the batter the same way and then pour the batter into muffin tins. Toss the blueberries ... steps for ...

You'll need three lemons and a short list of pantry staples to make this moist, tender pound cake that's equally perfect for breakfast or dessert. The sweet-tart lemon glaze dresses the loaf up ...

Pour into the prepared tin and bake for 45-50 minutes until the cake is a deep golden brown ... If you are lucky enough to have any leftover lemon loaf. Slice and layer between sheets of ...

Start by preheating the oven to 180C, then grease and line the loaf tin with ... Add lemon juice and icing sugar, and keep mixing until everything is blended. Once the cake has completely cooled ...

Grease and flour an oval pudding dish or loaf tin approx ... brown but the cake should still have a firm wobble. 4. Before serving the pudding, heat the remaining lemon curd in the jar in ...

This is such a simple loaf cake - a variation on the classic lemon drizzle - and it works a ... Line a 1kg/2lb 4oz loaf tin (around 10x20cm/4x8in base measurement) with baking parchment.