Recipe Tip: Lemon Cake - Falstaff
Top Recipe by Andreas Caminada. All ingredients and tips for getting it right. This recipe is from a book called 'You & Me: The Art of Sharing' by Swiss chef Andreas Caminada, who has won all sorts of critical acclaim and accolades for his elevated cooking. His fluffy lemon cake was made with home-cooking in mind, though, and we think it tastes best fresh from the oven.
- 125 gbutter, softened, plus extra for greasing the tin
- 125 gsugar
- 1unsprayed lemon, grated zest
- 125 gplain flour
- 1 teaspoon(s)baking powder
- 60 gicing sugar
- tablespoonlemon juice
Step 1In a mixing bowl, beat the butter with the sugar until pale and fluffy. Beat in the eggs one at a time, beating well to incorporate between additions.
Step 2Add the lemon zest, flour and baking powder and mix well.
Step 3Preheat the oven to 180°C. Grease a 500ml capacity cake tin or loaf pan.
Step 4Pour the batter into the prepared tin and bake for about 30 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave to cool.
Step 5For the glaze, sieve the icing sugar into a bowl and mix with the lemon juice until smooth. Pour the glaze over the cake once it has cooled, then slice and serve.
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