Try these delightful Zesty Lemon Cake. This classic lemon cake is a delightful treat that combines a light, fluffy sponge with a thick, vibrant yellow lemon glaze. Perfect for afternoon tea or as a refreshing dessert, this cake is sure to impress with its tangy flavor and moist texture. Click here for full recipe.
This classic lemon cake is a delightful treat that combines a light, fluffy sponge with a thick, vibrant yellow lemon glaze. Perfect for afternoon tea or as a refreshing dessert, this cake is sure to impress with its tangy flavor and moist texture.
Preheat your oven to 180°C (160°C fan) and grease a 20cm round cake tin.
In a large bowl, mix together the Emborg Unsalted Butter and caster sugar until pale and fluffy.
Beat in the eggs, one at a time, mixing well after each addition.
Sift in the flour and baking powder, then fold into the mixture until fully combined.
Add the lemon zest and Emborg Full Cream Milk 3.5%, and mix until smooth.
Pour the batter into the prepared cake tin and level the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean.
Once the cake is baked, remove it from the oven and let it cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Make the glaze
In a bowl, sift the icing sugar to remove any lumps.
Gradually add the lemon juice, stirring continuously until you achieve a thick, smooth consistency. If desired, add a few drops of yellow food colouring to give the glaze a vibrant yellow hue.
Once the cake is completely cool, pour the thick glaze over the top of the cake, spreading it evenly with a spatula.
Let the glaze set for about 30 minutes before serving.
For an extra burst of lemon flavor, you can add a bit more lemon zest to the batter or sprinkle some lemon zest on top of the glaze before it sets.
Recipes and ingredients coming right up!Gathering the last ingredients and putting on the finishing touchesIt's coming fresh out of the oven, almost there!
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1 hr
8 persons
Zesty Lemon Cake
This classic lemon cake is a delightful treat that combines a light, fluffy sponge with a thick, vibrant yellow lemon glaze. Perfect for afternoon tea or as a refreshing dessert, this cake is sure to impress with its tangy flavor and moist texture.
1.
Preheat your oven to 180°C (160°C fan) and grease a 20cm round cake tin.
2.
In a large bowl, mix together the Emborg Unsalted Butter and caster sugar until pale and fluffy.
3.
Beat in the eggs, one at a time, mixing well after each addition.
4.
Sift in the flour and baking powder, then fold into the mixture until fully combined.
5.
Add the lemon zest and Emborg Full Cream Milk 3.5%, and mix until smooth.
6.
Pour the batter into the prepared cake tin and level the top with a spatula.
7.
Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean.
8.
Once the cake is baked, remove it from the oven and let it cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Make the glaze
1.
In a bowl, sift the icing sugar to remove any lumps.
2.
Gradually add the lemon juice, stirring continuously until you achieve a thick, smooth consistency. If desired, add a few drops of yellow food colouring to give the glaze a vibrant yellow hue.
3.
Once the cake is completely cool, pour the thick glaze over the top of the cake, spreading it evenly with a spatula.
4.
Let the glaze set for about 30 minutes before serving.
