If the glaze is any hotter, it will re-crystallise, losing its shine and crispness. Add the eggs and lemon rind and beat again until well blended. Beat the butter/margarine and sugar together until well mixed. When you're ready to use, defrost and glaze. Mix the lemon zest and juice with the icing sugar in a small pan and warm over a low heat to 35☌, until smooth. This lemon cake recipe came about when a colleague at work gifted me a bag of lemons, fresh off the tree and its been one of my favourite cakes ever since. Grease and base line a 900g/2lb loaf tin. Wrap them well in plastic wrap and freeze. To freeze these cakes, prepare them except the glaze. Pour over the tops of the cakes and allow the glaze to drizzle down the sides. Sift together the flour, baking powder, baking. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. Allow the cakes to cool completely.įor the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Directions Preheat the oven to 350 degrees F. When the cakes are done, cool for 10 minutes, invert them onto a rack set over a tray and spoon the lemon syrup over the cakes. From the classic lemon drizzle cake to multi-layered showstoppers bedecked with frosting, this collection of lemon cake recipes has plenty of options for the avid home baker. Divide evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.Ĭook 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. Ingredients Deselect All 1/2 pound (2 sticks) unsalted butter, at room temperature 2 1/2 cups granulated sugar, divided 4 extra-large eggs, at room. If life gives you lemons make lemon cake. Add the flour and buttermilk mixtures alternately, beginning and ending with the flour. Separately, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Mix wet ingredients: In a separate mixing bowl add the butter, sugar and lemon zest and mix with an electric mixer until pale and fluffy, about 3-4 minutes. Add baking powder, baking soda and salt and stir to combine.
Sift together the flour, to make sure there are no lumps, baking powder, baking soda, and salt in a bowl. Lemon Cake 1 cup 120 g all-purpose flour (I used spelt) cup 50 g almond flour or finely ground almonds (see Note) 1 tsp baking powder tsp kosher. Mix dry ingredients: Sift all-purpose flour and cake flour into a mixing bowl. With the mixer on medium speed add the eggs, (break the eggs into a dish before adding to the batter to avoid a bad egg or shells in the batter) 1 at a time, and the lemon zest. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.Ĭream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, the key to great cakes is beating the butter and sugar until the mixture's until light and fluffy, about 5 minutes.
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