September 28, 2021

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Very lemony lemon cake recipe

3 min read
, Very lemony lemon cake recipe, The World Live Breaking News Coverage & Updates IN ENGLISH
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, Very lemony lemon cake recipe, The World Live Breaking News Coverage & Updates IN ENGLISH

, Very lemony lemon cake recipe, The World Live Breaking News Coverage & Updates IN ENGLISH

, Very lemony lemon cake recipe, The World Live Breaking News Coverage & Updates IN ENGLISH

I’ve made lots of lemon cakes over the years – simple ones baked in a loaf tin, round ones filled with lemon curd and covered in buttercream icing. I wanted to make one that was intensely lemony, a bit more grown-up than most. This is it. You don’t have to ice this cake – the icing does make it sweeter. If you prefer a more mouth-puckering lemon experience, dust the top with icing sugar before serving it and leave it at that.

Prep time: 30 minutes | Cooking time: 1 hour

SERVES

10 

INGREDIENTS

  • Zest of 2 lemons, removed with a zester
  • 200g granulated sugar
  • 3 large eggs, lightly beaten
  • 75g butter, melted and left to cool
  • 200g plain flour
  • 1 ½ tsp baking powder
  • 150g sour cream
  • 2 tbsp lemon juice

For the syrup

  • Juice of 2 small lemons or 1 ½ large ones
  • 50g granulated sugar

For the icing

  • 135g icing sugar
  • 2 tbsp lemon juice
  • Half-slices of lemon, to decorate (optional)

METHOD

  1. Preheat the oven to 170C/160C fan/gas mark 3½.
  2. Butter a 12 x 22cm loaf tin and line the base with baking parchment, allowing the ends of the parchment to hang over the short ends of the tin.
  3. Put the zest into a large mortar and pestle with half the sugar. Pound this, then add the remaining sugar and continue pounding (do this in batches if necessary). This will give you deliciously lemon-flavoured sugar.
  4. Beat the sugar and eggs together in a food mixer until the mixture is light and thick and your beaters leave a trail when you lift them. Add the butter. When you remove the beaters make sure you’re not leaving any zest on them.
  5. Combine the flour, a pinch of salt and the baking powder. Fold this into the egg mixture in three lots, alternating with the sour cream. Add the lemon juice.
  6. Scrape the batter into the prepared tin and bake for 50-55 minutes. A skewer inserted into the middle should come out clean.
  7. Put the lemon juice and the sugar for the syrup into a small pan. Bring to just under the boil then stir the mixture to help the sugar dissolve.
  8. Leave the cake for 10 minutes, then run a knife round the inside of the tin. Lift it out and remove the paper. Make holes all over the top of the sponge with a skewer, then carefully turn the cake over and pierce the base as well.
  9. Slowly pour half of the syrup into the holes in the top and let it sink in. Leave for 10 minutes then turn the cake over and do the same thing on the bottom, taking your time so that you can be sure the syrup is going in.
  10. Turn the cake the right way up and leave until it is cool.
  11. Sift the icing sugar for the glaze and stir in the lemon juice. The mixture should be smooth. Leave to firm  up a little – but don’t let it set – then drizzle this over the cake, decorating it  with half-slices of lemon  if you like. 
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