Magical Lemon Cake
Delicious Lemon cake using whole lemons,
- Serves: 20 persons
- 2Medium-Large Lemons, Meyer recommended, washed & pulped, skin and all! (I remove the green stalk bit , the pips and the hard end pieces of both ends) Or 3-4 small lemons
- 125g Melted Butter
- 1Cup Sugar, 240 grams
- 2Medium Eggs
- 1 ½Cups Self Raising Flour, 205 grams
- ~~Lemon Icing~~
- 1 ½Cups Icing Sugar, 205 grams
- 2Tbsp lemon juice
- ½tsp Vanilla
- 1tsp Butter Melted
- Up to 1-3 TBSP water
Step 1Preheat the oven to 180 Degrees Celsius
Step 2Prepare a cake tin with baking spray - I use my ring tin, but you can easily substitute any 20-25cm tin
Step 3Blitz the washed, quartered lemons NOTE: remove all pips before you add to the food processor and search once blitzed for those you missed. Remove the pips over a bowl to ensure you do not lose any of the juice, fiddly but worth it!
Step 4Add the butter, sugar and eggs to the lemons and combine well
Step 5Add the Self Raising Flour to the mixture and blend until the mixture just comes together
Step 6Pour into the prepared tin and bake for 30-40 minutes - always checking early to ensure it does not overcook. Test with a knife or skewer to ensure the knife comes out clean or the cake springs back to the touch in the centre.
Step 7Remove from the oven to cool for 5-10 minutes
Step 8Remove cake from the tin to a wire rack and cool completely before icing.
Step 9~~Lemon Icing~~
Step 10In a medium bowl add the Icing Sugar, melted butter, vanilla and 2 tablespoons of lemon juice, stir to combine and add a tsp of water at a time until you have the consistency of stiff peanut butter. Taste the icing to see if it is lemony enough for you and add more lemon juice to the mixture if required. If flavour right but not spreadable enough add a few drops of water at a time until you have a lovely smooth spreadable icing.
Step 11Spread the icing over the cooled cake and store in an airtight container.