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Lemon Drizzle Cake served up on my Me Auld China cake stand

Regular readers of this blog will know that baking scares the bejaysus out of me. I’m determined to rid myself of this cursed baking fear, and my dream is to be able to approach sponge and fairy cake batters without trepidation.

I’m slowly building up my confidence by picking one baking recipe and practicing it until I can make it without falling to a heap on the kitchen floor, denouncing flour and all its fickleness.

Lynda Booth of Dublin Cookery School’s Double Ginger Cake was the first cake I mastered. And by mastered I mean I’ve made it numerous times now and only once was it inedible.

Nessa Robin’s basic scone recipe has held my hand through many a trial (and error) scone batch.

In the last month, I’ve made Donal Skehan’s Lemon Drizzle cake four times, and each time it has worked a dream. It’s a great little recipe perfect for those with Bakeaphobia like myself, and I’ve published it after the jump with Donal’s full blessing.

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