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Lemon Drizzle Cake

Serve this lemon treat as a pudding, dressed up with a dollop of crème fraîche and some summer berries

By bbcgoodfood · From Open Recipes · 8 ingredients
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Lemon Drizzle Cake

Why it works: Flour and almond are a kitchen classic. They rank in the top 5% of all ingredient pairs, and 8,673 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Lemon Drizzle Cake

Serves 8
Prep30 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Flour + almondtop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Lemon + almondtop 10% of all pairs
    Aroma overlapstrong
    Mentioned together5,655 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Butter + almondtop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  4. Butter + flourtop 12% of all pairs
    Aroma overlaplow
    Mentioned together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + flourtop 15% of all pairs
    Aroma overlapmoderate
    Mentioned together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Butter and flour share little aroma chemistry, yet 124,287 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs