Lemon Rosemary Drizzle Cake

Ruby Tandoh, my original GBBO queen, has written her last feature as the food columnist in The Guardian’s ‘Cook’. I’ve enjoyed reading her columns and have built a decent collection of her cut outs in my recipe scrap book. Her writing has been honest, her flavours have been adventurous and I will miss her. 

She ended her years at The Guardian with treacle pancakes and chocolate cookie recipes. I, however, have chosen to wave Ruby off with a recipe I’ve collected (and had the ribbon in the page of for a while now); Ruby Tandoh’s Lemon Rosemary Drizzle Cake.

This recipe featured in The Guardian’s ‘Cook’ on 14th February 2015. I hadn’t realised it was Valentine’s Day before writing this – even more fitting! 

You can get the recipe for Ruby’s Lemon Rosemary Drizzle Cake here, along with the recipe for Brown Sugar Peanut Butter Cakes which I’ve already made here.

I followed the recipe to a tee, but found my drizzle came up a little short. I suppose the cake is drizzled all over but there wasn’t very much to absorb beyond the surface, and mine doesn’t have a sugary crisp as Ruby’s does in her picture. 

You can keep up with Ruby and whatever new fabulous adventure she embarks on on her Twitter. I expect today will be the start of the new ‘Cook’ columnist and I wish them luck – they’ve got big shoes to fill.

BYE. my final Guardian column- on Little Miss Sunshine, Clueless, 1D & eating what you want https://t.co/5REzF7RcV4 pic.twitter.com/ATH54dtNpa

— Ruby Tandoh (@rubytandoh) November 28, 2015

Harleigh Reid
Harleigh Reid

I write about food and eat a lot.

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  1. 8th December 2015 / 2:27 pm

    Oh my, that cake looks stunning. I'll have to try this out when I get the chance. I hate it when there's never enough drizzle or too much of it in a recipe. I bet it tasted amazing though.

  2. 9th December 2015 / 5:15 pm

    Thank you! I'm yet to make a drizzle cake with enough drizzle for the picture perfect sugar crust! I'll have to keep trying