hello all was hoping for some inspiration or advice with the drizzel part of the process , we can get to the 2LB loaf tin full to the top with a nice dome bit , no shrinkage or dropping , but thats where the issues start, pricked allover with two different size dibbers we are using at the moment some stiff wire about 2mm to get to bottom of the cake ,we intend to ice with thicker icing sugar diaganal lines on the top to finish , but we have tried various ratios of lemon juice to sugar , cold cake hot syrup,hot syrup cold cake , with or without a little water before heating ,also caster sugar which even when quite warm hangs in the top layers of the cake ,yet icing sugar unless runny or slighty heated always ends inthe bottom , we infuse the lemon rind with the sugar first for flavor but the middle of the cake always seems to be lacking some how , we have disscussed syringes , but i was wondering if anyone else had any pearls of wisdom , precise tempratures pehaps or any other thoughts would be greatly appreieciated
thank you in advance for reading and for any replys

earlier post meant to say icing sugar unless thick if runny or heated allways end up in bottom of the cake thanks

Not sure if it's what you're looking for but this recipe never let's me down http://www.barefootcontessa.com/reci...cipeID=333&S=0

Love the lemon drizzle from Costco.

thanks for that snaps we were looking for a more of a trditional english style it will be for a tearoom , what we have is a preety good cake , but ever in pursuit of perfection ,

The Hummingbird Bakery cookbook is worth a look because it gives recipes for large size cakes suitable for tearooms / cafes etc. They do a lemon and poppyseed cake with a drizzle icing finish, but baked in a 24cm ring mould rather than a loaf tin. Here's the quantities they give :

Lemon syrup - juice and zest of one lemon, 50g caster sugar, and 100ml water. Heat gently in saucepan to boiling and reduce by half to a thin syrup consistency. Pour this all over the top of the hot cake when it comes out of the oven. Leave to cool slightly before turning out of tin.

Lemon glaze - juice of one lemon, 250g sifted icing sugar. Mix together in a bowl, until smooth but pourable - add a little water or sugar to thin or thicken as necessary. Pour over the cold cake allowing it to drizzle in lines down the sides.

mmm interesting thanks for the pointer to the book seaside
i will be looking that one up , we do have 9 and 10 " sandwich tins and some spring forms , i think it has to be a traditional loaf tin, we have tried that syrup method with caster,and yes its ok but just does not seem to disperse as well as i would expect , i made another last night, back to icing sugar just mixed cold with juice and cake left to to cool for thirty mins first , as a matter of interest the centre is actually still at 80 degrees c at this point so i am hoping this maybe the one , any other thought would be appreciated i am sure someone will just have a little tip or trick thanks all

The cake shouldn't be cooled for so long. I put the drizzle on as soon as it comes out of the oven. Also, are you sure you are using enough drizzle? You need more than you think the cake can hold.