Lemon Drizzle Cake

Page: https://cooking.nytimes.com/recipes/1018347-lemon-drizzle-cake

(1 review)

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Recipe Review

Update: The flavor of this cake improves with time! In fact I have to say it def clears the very good/4 stars mark. I am docking one star because as noted, I did add juice and zest to batter which certainly amplified the flavor (as written it would not have had the puckery punch I was looking for).
My original review:
This is better than good but I wouldn't describe it as very good- it's a solid 3 1/2 stars. I halved the recipe and baked in an 8 x 8 pan for 26 minutes. I used Meyer lemons and added some of the juice and zest to the cake batter. If I hadn't added the juice the cake, I feel, would have been very bland, even with the drizzle. I didn't get the crunchy/crystallized topping that some speak of in the reviews. I may try this one again with regular lemons and again boost the cake batter with lemon and zest.

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