I finally got to try a lemon cake recipe that I got from the November issue of Red Magazine today. The recipe called for candied lemon peel which I didn’t have so I made some of that too. I’ve included both recipes below. I just wish I could see a finished cake before making it myself, then at least I know how it should turn out! I didn’t have loaf tins so I used a standard cake tin. The result was very lemony and moist.
Prep time – 15 minutes
Cooking time – 40 Minutes
100ml Single Cream (lukewarm)
220g Plain Flour
1.5tsp Baking Powder
70g unsalted butter, melted
Sliced candied lemon peel
For the Syrup – 100g Sugar
For the lemon peel
2 Lemons, peel only
Preheat the oen to 200 degrees Celsius. Lightly Grease 2 half litre loaf tins. Wash the lemons and dry. Grate the zest from each lemon into the sugar. Juice the lemons and set aside, saving 25ml separately for the syrup.
Whisk together the eggs, sugar, lemon juice and zest in a mixing bowl until the mixture pales and thickens. Add the warmed cream and stir to combine. Sift in the flour and baking powder. Finally, add the melted butter and stir to make a smooth shiny batter.
Pour the batter into the tins and bake for 5 minutes. Remove the tins from the ovens and make an incision in the top of each cake using a knife. Reduce the temperature to 155C and return the cakes to the oven for around 35 minutes or until a knife comes out clean. Remove for the oven, turn out the cakes and allow to cool.
For the syrup, put the sugar, reserved lemon juice and 250ml water in a pan and bring to boil. Remove from the heat and allow to cool. Brush the sides and the tops of the cake with the syrup and decorate with candied peel.
For quick candied lemon peel.
Juice the lemons and quarter the peel. Put into a pan of boiling water for 5 minutes. Drain the water then add more water and boil again for around 7 minutes. Take the peel out of the pan, they should be soft enough so the membrane scrapes easily away from the peel. Cut the peel into strips and make a syrup as above. Add the strips to the pan and turn over in the syrup until the syrup has reduced to a very thick consistency. Take the strips of peel out and roll into more sugar on some parchment paper.