Lemon cake and icing

Ingredients

  • 200g of flour
  • 1/2 sachet of baking powder
  • 25g of corn starch
  • 150g of sugar
  • 150g of softened butter
  • 3 eggs
  • 20cl of milk
  • 2 tablespoons of lemon
  • 4 tablespoons of lemon juice

For the lemon curd:

  • 3 lemons
  • 150g of sugar
  • 3 eggs
  • 30g of butter
  • 1 tablespoon of cornstarch

For the icing:

  • 150g of icing sugar
  • 4 tablespoons of lemon juice

Preparation

For the cake:

  • Preheat the oven to 180°C (gas mark 4).
  • If you’re using a cutter (which is the most practical way to do this), place a sheet of baking paper on the baking tray you’ll be using then trace the circle onto another one (which you’ll be using to make “trimmings” for the oven).
  • Mix the flour, yeast and corn starch together.
  • Mix the sugar with the butter until this becomes creamy in consistency. Add the eggs one by one, beating the first before adding the other. Now alternately add the flour and milk.
  • Next come the lemon zests (these should be grated so they are very fine in consistency) and the lemon juice.
  • Pour this mix into the cutter and cook for around 25 minutes (or until the middle is fully cooked).
  • Leave to cool.

For the lemon curd:

  • Wash the lemons and then grate the zest from one and a half lemons. Place the zest and the juice from 3 lemons into a pan.
  • Add the sugar and corn starch, then stir over low heat. Beat the eggs separately then pour them into this pan along with the butter. Keep stirring until the curd thickens (however don’t let it get too thick – otherwise you’ll have bits of egg white popping up, which while unsightly aren’t harmful).

For the icing:

  • Mix the icing sugar with 4 tablespoons of lemon juice until you get a nice, thick, “silky” consistency.
  • Add more lemon juice (or sugar) until you get the desired consistency (if it’s too light it’ll be runny and transparent and if it’s too heavy it’ll be a pain to spread).
  • Putting it all together:
  • Cut your cake into two (use a knife with a long blade so as not to cause too much carnage).
  • Spread the lemon curd around the middle (if you have any left over this can always be served on the side – it can also be used as the topping if you didn’t have the time to make the icing).
  • Place the other half on top and coat with the icing. Decorate as you see fit.

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