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Guest Blog: Mark Alston

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Guest Blog: Royal Yacht Britannia


 Lemon Drizzle Cake

Our guest blog this month comes from Mark Alston, the Executive Chef at the Royal Yacht Britannia. Be prepared, after reading this you will be licking your lips for some lemon drizzle cake.

The Royal Yacht is permanently berthed in the historic port of Leith, Edinburgh and is a 5- star visitor attraction and prestigious evening venue. Britannia was home to Her Majesty The Queen and the Royal Family for over 40 years. The fascinating audio tour of five decks allows you to discover how the Royal Family and 220 crew lived. All Apex customers receive 10% discount when visiting Britannia. Please be sure to ask our receptionist for a 10% off voucher.

Visitors to Britannia can enjoy a visit to The Royal Deck Tea Room where they can enjoy delicious, and freshly prepared, home-made food, stunning views and a warm welcome. This area was previously where the Royal Family enjoyed drinks receptions, sumptuous buffets, or played deck games. In these spectacular surroundings you can now treat yourself with speciality teas, coffees, lunch and Britannia’s famous lemon drizzle cake.

Our delicious lemon drizzle cake has been a firm favourite with Britannia’s visitors ever since the Royal Deck Tea Room opened its doors in 2009. Made on board in the original Royal Galley, we’ve been asked many times for the recipe by our visitors.

Britannia's Lemon Drizzle Cake Recipe - Serves 12


For the cake:

  • 6 eggs
  • 330g soft butter
  • 330g caster sugar
  • 300g self-raising flour
  • 2 tbsp baking powder
  • 75g ground almonds
  • 2 large lemons.

For the Icing:

  • 300g icing sugar
  • 60g lemon juice

For the Syrup:

  • 110g sugar
  • 140ml water
  • the juice from half a lemon

Preparation method

  1. Preheat the oven to 170˚c/gas mark 3 and prepare a 10 inch cake tin (or smaller tins/a tray)
  2. Cream the butter and sugar together until light in colour
  3. Add the eggs one at a time, mixing well each time
  4. Add the zest and juice of the two lemons
  5. Add the sifted flour and baking powder and mix until combined
  6. Cut out a disk of baking paper to fit the base of your cake tin
  7. Grease the cake tin well and place the disk in the bottom
  8. Fill the tin ¾ full with the cake mix and smooth out the top using a pallet knife
  9. Cook for 15 minutes at 170˚c (gas mark 3) then turn down the oven to 150˚c (gas mark 2) and cook for a further 40 minutes
  10. The cake is cooked when a skewer placed into the centre of the cake comes out clean

While the cake is baking in the oven, make the syrup, ready to brush on the cake as soon as it comes out of the oven:

  1. Put the sugar, lemon juice and water into a pan and boil for 25 minutes. Do not stir this!
  2. This will reduce down to a syrup consistency
  3. Brush this onto the cake as soon as it comes out of the oven
  4. Allow the cake to cool and remove from the tin

To make the icing:

  1. Mix the icing sugar and lemon juice together until combined
  2. Using a piping bag, drizzle the icing over the cake. You can also grate some lemon zest to add to the top of the cake.

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