Lemon & Mascarpone Drizzle Cake Recipe | Waitrose & Partners (2024)

FAQs

Why has my lemon drizzle cake cracked? ›

1. My cake has peaked in the middle and is cracked. This happens when a/ there's too much raising agent, b/ the cake tin's too small or c/ the oven temperature is too high.

Product Description

We make this citrusy sponge and layer it with velvety lemon buttercream and smooth curd. Hand finished with a zesty lemon drizzle icing. Zesty lemon sponge with a velvety lemon buttercream and smooth curd filling.

Possibly the temp is too high - just check the oven and test cake with co*cktail stick before taking out could possibly be the temp is slightly to high (watch the fan) hence the outsides rise but the middle isnt quite cooked enough that is the main reason why cakes dip. Also too much rising agent isnt good.

Universal Bakery Lemon Delight 8" Cake, 72 oz | Costco.

raindrop cake, delicate gelatinous dessert of Japanese origin that is made of spring water or mineral water and agar powder and that derives its name from its large raindrop shape.

Lemon Drizzle is a sativa-dominant hybrid weed strain made from a genetic cross between Super Lemon Haze and WiFi OG. Bred by Real Gorilla Seeds, Lemon Drizzle is 23% THC, making this strain an ideal choice for experienced cannabis consumers.

A too-hot oven is probably the culprit. But overbeating the batter can also cause a cheesecake to crack. If you add too much air to the batter, it will rise nice and tall in the pan, then deflate—and crack—as it cools. Beat the batter on medium speed just until it is smooth and all the ingredients are incorporated.

In an oven that's too hot, the outside of the cake cooks at a much faster rate than the inside. A crust forms early on, but as the inside of the cake continues to cook and rise, this crack crusts. You might experience the same problem if the cake recipe has too much leavener or if you've used a pan that's too small.

Curdled cake batter

Cake mix can curdle when you add eggs or milk that are too cold. This reduces the overall temperature of the batter and prevents the ingredients from emulsifying properly together, leaving little pockets of fat where the butter won't mix in.

If your Icing is made with too little of whatever liquid you are using this could be causing your icing to be too dry and alot of times this is one of the most common problems with icing . Icing made with water or 1%, 2% milk, could be another culprit that is causing your Icing to Crack.