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Instructions |
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1. Preheat the oven to 180C.
2. Lightly butter a 26cm x 9cm x 8cm loaf tin and line it with
greaseproof paper.
3. In a large mixing bowl, whisk together the eggs, sugar, cream,
lemon zest, salt and butter.
4. Sift the flour and baking powder into a separate bowl then whisk
it into the egg mixture until you have a smooth batter.
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5. Pour the batter into the prepared tin and bake in the oven for
50-60 minutes, turning halfway through cooking. The cake is cooked
when a knife blade inserted into the middle comes out clean.
6. Remove the cake from the tin, turn onto a cooling rack and leave
to cool for 10 minutes. This will allow the steam to escape before you
glaze the cake. Leave the oven turned on.
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7. For the lemon glaze, mix together the lemon juice, zest and icing
sugar.
8. Heat the mixture in a small pan, or in the microwave, until the
sugar has dissolved and you have a syrup.
9. Brush the lemon glaze all over the cake and leave for a few
minutes to set.
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10. Place the glazed cake in the oven on a baking tray, turn off the
heat and leave for 3-5 minutes to dry the glaze and turn it
translucent.
11. Remove the cake from the oven and leave to cool to room
temperature before serving
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| Serving
Suggestions |
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Serve the lemon cake with whipped cream
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Originally Submitted
11/15/2017
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