Lemon Cake
Recipe from Michel Roux Jr.
When life gives you lemons why don’t you try making a lemon cake better still try the lemon drizzle loaf cake it’s like summer in your mouth. Also never throw away squeezed lemon, but keep them for the day by the sink. Then you can use them to remove fish, onion or garlic smells from your fingers. If you are not cooking then stick them on your elbows while you are reading a book, to soften and whiten your skin.
Ingredients
- 250g room temperature unsalted butter
- 250g caster sugar
- 3 medium eggs
- 250g self-raising flour
- ½ tea spoon baking powder
- 1 tea spoon good vanilla
- Zest of 1 lemon
Glazing
- 100g caster sugar
- Juice of 1 lemon
PREP TIME
15 minutes
COOK TIME
40-45 minutes
SERVES
4
Instructions
- Preheat the oven to 170C electric oven/ 160C fan oven
- Butter the loaf tin and line the bottom with parchment paper
- Cream the butter and sugar using the electric until light and fluffy
- Add the eggs, 1 at a time, and the lemon zest
- Sift together the flour, baking powder in a bowl
- Add the flour to the mix
- Then add the vanilla
- Pour the mix into the loaf tin and smooth the top
- Bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Combine the caster sugar with lemon juice in a small bowl
- When the cake is done, allow to cool for 10 minutes
- Remove the cakes from the tin
- Set them on a rack set over a tray or sheet pan;
- Spoon the lemon syrup over them.
- Allow the cakes to cool completely
Equipment
Electric mix
Loaf Pan 900g(2LB)
Cooling rack