Lemon Cake From Baker and Spice

A community recipe by kirstendk

Not tested or verified by Nigella.com

Introduction

Here it is - the very good lemon cake from Dan Lepard's book about the famous London-bakery 'Baker&Spice', Baking with Passion. As described in the book: Light yet full of flavour, this is a fresh-tasting sponge cake with an appealing and strong citrus colour. The original recipe calls for a small loaf tin, but as you can see, I used my ring mould from Anna... I think I'll try doubling the recipe next time, though this small cake is just about right for two people - you'll eat it up before it goes stale. I doubled the quantity of icing.

Ingredients

Serves: 0

Metric Cups

115 grams self-raising flour
1 teaspoon baking powder
2 medium eggs
115 grams caster sugar
65 millilitres double cream
1 lemon zest
1 tablespoon lemon juice
45 grams unsalted butter
butter (melted for greasing)
30 grams icing sugar
1 teaspoon lemon juice

4 ounces self-rising flour
1 teaspoon baking powder
2 medium eggs
4 ounces superfine sugar
2¼ fluid ounces heavy cream
1 lemon zest
1 tablespoon lemon juice
2 ounces unsalted butter
butter (melted for greasing)
1 ounce confectioners' sugar
1 teaspoon lemon juice

Method

Lemon Cake From Baker and Spice is a community recipe submitted by kirstendk and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 170 C. Lightly grease a 500g loaf tin with melted butter. Cut a rectangle of non-stick baking parchment to cover the bottom of the tin. Put the paper in place and butter it, then dust the paper and the side of the tin with a little flour.

Sift together the flour and baking powder. Lightly beat the eggs with the sugar until just combined. Beat the cream into the eggs for a minute, then add the lemon zest and juice. Fold in the flour until lightly combined, then gently and careful fold in the melted butter.

Pour the mixture into the loaf tin. Set the tin on a baking tray in the middle of the oven and bake for 45 minutes or until a skewer comes out clean.

Leave to cool in the tin for 10 minutes, then run a knife between the cake and the sides of the tin. Very gently upturn the cake on to your cloth-covered hand, then place the cake upright on a wire rack to finish cooling.

To make the icing, sift the icing sugar into a small bowl. Slowly add two-thirds of the lemon juice, stirring until combined. add more lemon juice to make a slightly thin icing, but be careful not to thin it too much - the icing will thin further when left for 2-3 minutes.

Brush the icing over the top of the cake, letting it drip a little down the sides.

Pour the mixture into the loaf tin. Set the tin on a baking tray in the middle of the oven and bake for 45 minutes or until a skewer comes out clean.

To make the icing, sift the confectioners' sugar into a small bowl. Slowly add two-thirds of the lemon juice, stirring until combined. add more lemon juice to make a slightly thin icing, but be careful not to thin it too much - the icing will thin further when left for 2-3 minutes.

Brush the icing over the top of the cake, letting it drip a little down the sides.

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What 1 Other has said

Gorgeous cake (the entire 'Baking with Passion' Dan Lepard book is scrummy) HOWEVER absolutely critical you use correct temp and tin. I use 160c in a fan oven.

Posted by Digitalcatfish_r on 25th August 2013

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