So glad to lear you have been enjoying! So if you were to double, I would suggest the best thing is to make two separate loaves rather than try to bake all as one. Then they should take about the same time to cook since each will be the same size as a single recipe. I think one large loaf you'd be struggling to get it to cook in the middle without it getting too dry on the outside. The only exception would be a shallower baking pan such as a square or rectangular cake pan (or round) that is of equivalent volume to the two loaves. Then it really depends how thick etc for cooking time so you may have to test now and then as it goes.

Just one question, if I double the recipe how long should I bake it for?

Hi, so you wouldn't need to change the ingredients at all but you will need to reduce the cooking time. It is hard to say exactly as it depends on the exact size, but maybe half the time if very small. I'd let them back, say 20 minutes then check to see how far along they are to see when might seem right.

Glad it worked well for you. Certainly if you use some marmalade, you need to reduce the sugar as marmalade is very highly sweetened, but I can see it adding to the citrus flavor, too. That and the coconut will definitely change the texture but it's a great simple cake that you can use as a base and adapt to taste, as you have done.

Thanks for coming back to share, glad it worked out well! Yes lemon and blueberry do pair so well.

I have a feeling they may well sink, but there are a few ways to try to help limit that - one is to toss the blueberries in flour before folding in (and fold in right at the end). Alternatively, half fill the baking tin with the batter, add some berries, then add the rest of the batter and add the rest. With the latter, you could also toss in flour, if you like, but maybe not for those on top in case they remain a little towards the top. Hopefully one of these methods should help avoid them sinking completely.

So glad to hear you enjoyed and it worked well for you!

Ground almonds can add a lovely texture and flavor to many baked goods. Glad you enjoyed.

Sorry to hear that, this is a relatively moist cake but should not be soggy - did you weigh the ingredients or use volume measures? Sometimes volume measurements are less accurate and so you can end up with too much/too little of the dry ingredients relative to the wet. Also did you check with a toothpick/skewer before removing from the oven to make sure it was cooked long enough? It should come out clean when you check in the middle. Ovens (as well as baking tins/dishes) can vary a little so sometimes things need to bake a little less or longer, it is always worth checking.

Really soggy in middle - seemed like too much oil

Yes it should work fine in this - you should be able to swap it equally by weight. If you are using volume, you might need say 1tbsp more cake flour but try with the recipe amount and see how it feels, it may well be fine.

Oh really? How unusual to only have low fat. I think it should work but I haven't tried to know for sure. On the lemon olive oil - yes I think it should work just fine to use all lemon oil rather than part regular, you shold just get slightly more lemon flavor which is never a bad thing.

Glad to hear you enjoyed! And yes a glaze is a great way to amp up the lemon flavor. I definitely think it would work for muffins, just reduce the bake time.

Delicious! Incredibly easy and a very light texture.
I didn’t have lemon oil. I found the citrus flavour a little too mild without it so added a lemon drizzle glaze at the end.
I am tempted to try it in muffin cases as it would make a great lunch box snack.

Not silly at all. So the 'regular' sugar in the US is generally finer than granulated sugar in the UK (which most people would think of as your 'regular' there) but not necessarily as much as caster sugar. I think both should be fine here, but maybe caster sugar to be sure the texture won't be grainy.

Thanks!

Great, glad to hear you enjoyed!

I'm glad you got it to work out, albeit different! Actually, whether you realize it or not, you ended up making something similar to a lemon drizzle cake which is something I used to enjoy when I grew up in the UK (instead of marmalade, we'd make a lemon simple syrup with lemon juice and sugar).

Glad to heart you enjoyed!

Thanks!

Perfect! So glad to hear - it's one of our favorites as well.

Glad to hear you have been enjoying, it's one we love as well. And yes orange also works well (though I think the flavor tends to be less distinct, but still tasty).

So glad you enjoyed! It's a favorite here too.

Yes that should be just fine.

Annette Coyle

I haven't added them in this specific loaf but have in something similar and it worked - I'd say maybe a typical small-sized box (1/2 pint/125g I think). I'd suggest you put some of the plain mixture in the bottom of the pan (say around 1/4) before mixing the berries in to the rest, to try to help prevent them all sinking to the bottom.

Thanks for the suggestions, and yes both may impact.

Baking powder beyond its prime, or accidentally using baking SODA might be a factor.

It definitely needs something to bind it, so if you didn't have eggs you need an egg replacement of some kind. I do use flax in some other things but not sure if it might add a flavor that doesn't quite fit here. I'm afraid I haven't tried to be able to make a specific suggestion or say what does/doesn't work.

Could I make this without eggs? Want to make it for my mum, but she’s allergic to eggs..

So glad to hear you enjoyed, I agree the olive oil is definitely lovely in there.

That's great, glad to hear you enjoyed!

Thank you. I have a fan oven and put loaf pans diagonally on the low shelf

It's for fan oven, so you may need slightly higher if you don't have a fan. Also, put the loaf in towards the lower middle of the oven, if at all possible, to help it cook most evenly.

Glad to hear! And that sounds like a delicious way to serve it as well.

No, they are both the same amount, just some people prefer to use cups, other weight so I give both. Generally for baking, I recommend weight if you can as it is far more accurate.

It would be the same temperature, you just might want to check on it a little earlier assuming the loaf isn't going to be as thick - just check with a skewer in the middle around 15 minutes earlier, I'd suggest, to see how it's doing.

You could, I'd say olive oil over butter, although you can use another mild-flavored oil instead of specifically vegetable oil such as canola or safflower. I'd probably say an oil of some sort is better than butter here.

I'm sorry to hear it didn't work out, it sounds like it didn't cook for long enough, even cooking it that little bit longer, or the oven wasn't hot enough - maybe your oven isn't true to temperature? Also, is it a fan oven or not? I, like most people I think, typically use fan oven for baking in particular to ensure even cooking. If you didn't, this too can influence the cooking. If you don't have fan option, I'd suggest maybe 10 degrees or so hotter to try to compensate, and check the middle with a skewer towards the end to see if it's still soft as if so, it probably still needs longer.

Thank you caroline for the feedback. Will check on my baking powder as I have kept it in the fridge for quite a while now. Taken note to fold in the separated egg whites and combine evenly with the rest of the batter.

Hmm. It doesn't rises as much as some cakes, but definitely should a bit - it's more of a loaf/pound cake. Is your baking powder definitely ok (have you used it recently with other things and found it to work as you'd expect)? You certainly could try beating the whites separately, but be sure to fold them in so well combined so you don't get bits of egg in there. Or else you could try some extra baking powder. Agree, we love the lemon flavor as well.

Wonder if I should separate the egg whites and use a electric hand mixer? I will go for a 3rd attempt, since we all love the zesty lemon flavour! I am not giving up.

Yes, you can certainly double the recipe and bake in two pans. You could add some fresh lemon, but I wouldn't add too much - maybe just 1 or 2 tsp, as it will make the batter thinner which may impact how it rises etc. I'm not sure how much more flavor you'd get. However, if you really want to add more lemon flavor, the best thing is to make a lemon glaze with lemon juice and powdered (confectioner's) sugar to make a relatively thin glaze, pour it over the cake after baking while it's still warm and let it soak in. It will make it slightly sticky but definitely more lemon flavored.

I haven't done it but yes, I believe you can - just wrap in plastic/cling wrap, then put in an airtight freezer bag or container.

I'd recommend additional olive oil rather than vegetable oil, if you can, since the flavor will be better. And you might want to add a bit more lemon zest or a little lemon extract to boost the lemon flavor. Enjoy!

Sounds like the best of both! And hope you give this a try and enjoy as much as we did.

Thanks, I agree lemon is so good in baking. And this was an instant favorite!

Thank you, lemon is a big favorite here too and this was such a hit!