We were going over to our neighbors house. My neighbors also happen to be my brother and his wife. We were going to bring a dessert. SO. Having quite a few lemons that needed using I set to making this wonderful cake. It is perfectly fluffy and moist and sweet and tart at the same time!
Ingredients
85g unsalted butter
245g caster sugar
grated zest of 1 1/2 lemons
165ml whole milk
235g plain flour
2 teaspoons baking powder
1/2 a teaspoon of salt
3 egg whites
Lemon Syrup
juice and zest of 1 lemon
50g caster sugar
100 ml water
Lemon Glaze
Juice of 1 lemon
250g icing sugar
- Preheat your oven to 170c
- Beat the butter, sugar and lemon zest together in a large bowl.
- Slowly add the milk and beat well (don’t worry if it looks slightly split at this stage).
- In a separate bowl sieve the flour, baking powder and salt. Add this to the butter mixture in 3 stages, beating well after each addition.
- Beat the egg whites in a separate bowl until they form stiff peaks.
- Fold this gently into the cake mixture. DO NOT overmix!
- Pour into mould (that has been buttered and floured) and bake for 30 - 35 mins until golden and the sponge bounces back when gently pressed.
- While the cake is baking, make the lemon syrup by adding the sugar, lemon zest, juice and water in a saucepan and gently boil it until it has reduced by half and it's a thin syrup.
- When the cake is cooked remove from the oven and spoon over the syrup while it is still in the tin and still hot.
- Leave to cool in tin for 10 minutes.
- Turn out onto a wire rack.
- Make the icing whilst the cake is cooling by mixing the icing sugar and lemon juice together until smooth and glossy. You want it to be thick but still runnable.
- Once the cake has cooled, spoon over the glaze and let it run down the sides of the cake.
Enjoy.
-J.
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