For the party animals and all the others here is an easy recipe for a lemon cake. And since a party is no time to be serious, I’ve taken some liberties with the original recipe by overdosing on lemon zest and throwing in some fun sprinkles.
- 125g soft butter ( keep it at room temperature for a good 2 hours before you start baking)
- 150g caster sugar
- 1/2 vanilla pod or 1 tsp vanilla paste which is more qualitative than extract
- 3 medium eggs at room temperature
- 150g self-raising fliur
- 1 tsp baking powder
- pinch of salt
- 1 lemon and 1 lime ( sometimes I substitute with oranges)
- 50g icing sugar
- Preheat the oven to 180 C / 350F, grease your tin
- Cream the butter and sugar together with a whisk until light and fluffy. For this stage you can really see the benefits of having a stand mixer. Then add the vanilla : split open the pod and scrape out the seeds or simply add the vanilla paste. Add 2 eggs and beat like mad until you add the last egg. You want to reach a pretty homogeneous texture before you fold in the flour, baking powder and salt. Here again the free-standing kitchen mixer comes in handy.
- Add the flavoring : either lime and lemon zest or orange zest. I like to be generous on those. I’ve added organic colored sugar beads for this batch to give it a more festive look.
- Spread the mix in your tin, or individual molds and bake until golden. That’s about 35 minutes for 1 cake tin and 15 minutes for individual molds. Test with the blade of a knife in the middle to see if it comes out clean.
- Put the icing sugar in a pan and mix with lemon juice ( or orange juice ) until you get a runny drizzle. I like to warm it up to make sure the juice and sugar combine well. Once you take your cake out of the oven, put it on a rack to cool and brush it with the drizzle several times to let it sink in the cake.
Recipe is from the book Fast, Fresh and Easy Food by Lorraine Pascal.
The texture is very soft and airy and I like that you can play around with flavors once you master the base of this cake.