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Lemon Cake
An American dessert cake made with cream for that extra luxurious texture and strong lemon taste
Ingredients
| 5 large | eggs |
| 400 g | caster sugar |
| 1/4 tsp | salt |
| 225 g | plain flour |
| 3 tsp | baking powder |
| 160 ml | double cream |
| 100 g | unsalted butter, melted |
| 3 large | lemons, zest only - use unwaxed lemons only |
| 2 tbsp | fresh lemon juice |
Method
Preparation time: ca. 30 min Resting time: ca. 2 hrs / Grade of difficulty: easy / Calories per portion: n/a
Preheat oven to Gas Mark 5, 375°F, 190°C.
Grease and flour a 2lb (900g-1Kg) loaf tin.
Using a food mixer, combine eggs, sugar and salt and beat until very light and fluffy.
In a separate bowl sift together flour and baking powder and gradually add to egg mixture a little at a time whilst beating on a medium speed. Mix in cream and butter. Finally, gently stir in lemon zest and juice.
Pour batter into prepared tin and bake for 40-45 minutes or until edges are golden brown. Remove from oven and cool in tin for about 10 minutes. Turn out onto wire rack to cool completely.
Serve in slices with a few fresh berry fruits, a fruit coulis or lemon dessert sauce (see individual recipes, or use your own).
Grease and flour a 2lb (900g-1Kg) loaf tin.
Using a food mixer, combine eggs, sugar and salt and beat until very light and fluffy.
In a separate bowl sift together flour and baking powder and gradually add to egg mixture a little at a time whilst beating on a medium speed. Mix in cream and butter. Finally, gently stir in lemon zest and juice.
Pour batter into prepared tin and bake for 40-45 minutes or until edges are golden brown. Remove from oven and cool in tin for about 10 minutes. Turn out onto wire rack to cool completely.
Serve in slices with a few fresh berry fruits, a fruit coulis or lemon dessert sauce (see individual recipes, or use your own).
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