I thought I'd try a new recipe today Sugared Lemon Cake, I usually make a lemon loaf but this was a slightly different recipe and I haven't done a sugared topping before.
It's a fairly simple recipe and as usual I made it all by hand no electric whisks etc.
~ Sugared Lemon Cake ~
~ Ingredients ~
225g Butter ~ at room temperature
340g Caster sugar
340g Self Raising Flour
1/2 tsp Baking Powder
Grated Zest & Juice of 2 Lemons
~ Sugared Topping ~
225g Caster Sugar
Juice of 2 Lemons
Grated Lemon Zest to decorate
~ Method ~
Preheat oven to 160 degrees
Grease a 20cm round cake tin
Beat together the butter and sugar until fluffy, next add the eggs one at a time beating well with each addition. On the fourth egg add one tablespoon of flour to help prevent curdling.
Add the lemon zest & juice and sift in the flour and baking powder, fold in well until everything is combined. Add in the milk.
Mix well until milk is thoroughly combined
Pour the mixture into the baking tin and spread out evenly.
Bake in the centre of your oven for 1hr or until a skewer inserted into the centre of the cake comes out clean.
My cake actually took 1hr 25minutes to cook through, I think this is because of the low oven temperature the recipe stated.
Once the cake is cooked leave to cool in the tin and when completely cool turn out onto a wire rack ready for decorating.
~ Sugared Topping ~
Mix together the caster sugar and the lemon juice to make a lemon sauce, pour this over the cake, it will run over the sides and give a nice handmade look. Sprinkle over with lemon zest to decorate.
The sugar topping will harden and give a lemony crispy coating.
This recipe makes a lovely dense but soft cake, I'm not too sure about the sugar topping though. Next time I will do lemon icing and decorate with crystallised slices of lemon.
All that's left is to enjoy with a nice cup of tea!
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Till next time my lovelies!