Give this buttery lemon cake a go. It’s wonderfully aromatic, moist, and full of bright lemon flavour. It’s not hard to make, but do remember that all the ingredients should be at room temperature. I highly recommend it.
Film with English subtitles.
Delicious Moist Lemon Cake
Ingredients (should be at room temperature)
Mixture:
- 250g unsalted butter at room temperature
- 200g sugar
- zest of 1 lemon
- 4 medium size eggs at room temperature
- 250g plain flour
- 1 and 1/2 teaspoon baking powder
- 1/3 teaspoon baking soda
- 80ml fresh lemon juice at room temperature
- 1/2 teaspoon lemon extract (optional)
- 2 teaspoons vanilla extract
Icing:
- 150g icing suger
- 3-5 tablespoon lemon juice
- finely grated lemon rind to sprinkle
Cake:
- Preheat the oven to 180°C (Gas Mark 4). Line a 21cm round cake tin with baking parchment.
- Put the butter in a bowl and beat with an electric mixer for about 1 minute. Add the sugar, vanilla extract, zest of 1 lemon, and lemon extract and beat for another 2–3 minutes.
- Add the eggs one at a time. After each addition, mix on medium speed for about 1 minute, until just combined.
- Add the baking powder and bicarbonate of soda to the flour, then briefly stir with a spoon. Sift the flour mixture into the butter mixture. Add half the lemon juice and mix on medium speed for a few seconds, just until the flour is a bit moistened. Add the remaining lemon juice and mix briefly again on medium speed until combined.
- Transfer the batter to the prepared tin and smooth the top. Bake for about 50–55 minutes, then remove from the oven and let it cool.
- Once cooled, place the cake on a clean stand.
Icing:
- Bring the lemon juice to a boil in a small pan (or put it in a microwave). Put the icing sugar in a bowl. Add 3 tablespoons of the hot juice and stir. If the icing seems too thick, add 1–2 more tablespoons of lemon juice and mix again.
- Spread the icing on top of the cooled cake, then sprinkle with finely grated lemon zest.
Hope your baking goes well! :)
