ADD A drizzle of sweetness to your life
I don’t know what came over us but this lemon cake was twice the lemon cake you’d expect because it’s not only made with lemon zest, it also has lemon syrup poured all over for the glazing. Be prepared to develop dimples. This was originally a Raymond Blanc recipe (he’s one of UK’s most respected chefs) but we slightly modified it. We increased the ingredients from 5 lemons to 8 and twice the amount of rum (ahem). The resultant cake was very moist and very full of flavor. The recipe actually suggested using apricot jam and icing sugar for the glazing but for convenience we just made lemon syrup instead.
300 grams (11 ounces) Caster sugar
140 ml (5 fluid ounces) Thick cream or double cream
¾ Cup sugar for the lemon syrup
1 ½ Tablespoons dark rum
1 Pinch Salt
80 grams (3 ounces) Unsalted butted, melted
240 grams (8 ½ ounces) Plain flour
½ teaspoon Baking power
1. Preheat the oven to 350°F.
2. Lightly grease a baking tin. (9x9x2 in or 22.9 x 22.9 x 5.08 cm)
3. In a large mixing bowl, whisk together the eggs, sugar, cream, lemon zest, rum, salt and butter.
4. Mix the sifted flour and baking powder into a separate bowl then whisk it into the egg mixture until you have a smooth batter.
5. Pour the batter into the baking tin and bake in the oven for 50-60 minutes. The cake is cooked when a knife blade inserted into the middle comes out clean.
6. Remove the cake from the tin and allow to cool for 10 minutes.
how to finish the cake
1. Meanwhile, squeeze the lemons and with the juice add ¾ cup of sugar and warm up slightly in the microwave or a pan so the sugar would dissolve.
2. Make some holes in the cake with a cocktail stick.
3. Pour the lemon syrup over the cake.
4. You’re ready to eat in 5 minutes!