Joyce’s Lemon Cake

We have an abundance of lemons at the moment, I have made about 20 jars of preserved lemons & still have loads left over so seeing as we need to use them this is a wonderful way to do so.

I have made this cake quite a few times and it’s become a staple in our house, my hubby LOVES a lemon cake and I was making a pound cake, but it’s very dry for some reason so we’ve moved to this recipe which is divine, it’s light & fluffy, moist & very lemony which I believe is the whole point of a lemon cake.

The recipe comes from French By Damien Pignolet and I hope he doesn’t mind me sharing it. I double the recipe because I cut it up and freeze it for Hubby to take it to work for his morning tea. He takes his lunch every day because it’s cheaper, healthier and there isn’t anywhere nearby for him to buy lunch, oh & he’s fussy bum and says why would he eat out when his wife is such a good cook 😀

So I/we highly recommend this recipe and I hope your family enjoys it as much as we do. The quantities below are not doubled as I make it.

You will need:

125g Soft unsalted butter

200g caster sugar

finely grated zest of 1 lemon

2 large eggs

100ml milk

150g self-raising flour, sifted

Grease a 24cm square or round tin and line with baking paper,  pre heat the oven to 170 degrees celsius. Place the butter & sugar in your mixing bowl and cream together until very pale & fluffy. Add the lemon zest and mix, add the eggs one at a time mixing well between each addition. With the mixer running slowly add the milk, then add the flour & mix well ensuring you scrap the sides, but don’t over mix.

Transfer to the prepared tin & bake for 35 mins or until golden & when pricked with a skewer it comes out clean & dry.

Now Joyce apparently pours over a lemon syrup which will obviously increase the lemonyness we don’t, but I will include it as it does make it a bit special especially if you’re making it for a special occasion. Combine 100g caster sugar & 100 ml of lemon juice in a saucepan and bring to a simmer for 2 minutes ensuring the sugar is dissolved. It’s best to do this while the cake is baking. When the cake is ready remove from the oven but leave in the tin to cool for 5-10 mins. Use a bamboo skewer to pierce the cake all over then slowly spoon the syrup over the cake and leave until completely cool before turning it out.

P.S. I always double the recipe and the cake pictured is it. Double the recipe, line the tin & if you have one, use a springform tin. Enjoy!


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