Monday, 25 May 2009
French Lemon Cake
This is the recipe I used to make my french lemon cake, I was surprised as I wasn't sure it had enough moisture in it when I started, but it comes together really well and has a rather balanced lemon flavour.
2 teaspoons of grated lemon rind
40g butter at room temperature
1/3 cup of milk
1 cup caster sugar
1 1/2 cups of self raising flour
extra 1/2 cup of caster sugar
1/2 cup of lemon juice
Preheat oven to 180 celcius and grease and dust with flour a deep 20cm wide round cake pan (I used the fluted pan because it is the highest round tin I have, and it worked no problem). Beat eggs, lemon, rind, butter, milk, sugar and flour for 3 minutes. Place in tin and cook for approximately 50 minutes (this may be a little quicker). Remove from the oven and leave the cake in the tin and pour combined lemon juice and extra caster sugar onto the bottom of the cake. Stand the cake for a further 10 minutes and then invert.
Dust the cake with icing sugar if you like.