Everyone loves lemons, and this cake has lemon at every level! It’s tangy, sweet and moreish.
This is another buttermilk cake. I find using buttermilk gives cakes and pastries a depth of flavour and better keeping qualities. I’m a big fan.
This is a pretty large cake, for making in a large bundt tin, or large round cake tin or fancy rose Nordic Ware mold as I did. If you wanted to downsize for a 20 or 21 or 22cm cake tin, just halve the ingredients. ( For the eggs, use 3).
It’s a great cake so try making it in bundt tin at least, to make it special. Oh, for the photos I added a few “little roses” to the big one. These are also Nordic Ware molds. The recipe for these little cakes is here.
300g caster sugar
1 teaspoon vanilla extract
Zest of 2 lemons, juice of 1
5 large free-range eggs
300g plain flour
2 teaspoons baking powder
Pinch of salt
Juice of 1 lemon
75g caster sugar
Juice of 1/2 lemon
200g icing sugar or enough icing sugar to make a dripping icing
Preheat the oven to 170 degrees C.
Lightly grease the mold or cake tin with butter. Sprinkle with flour to evenly coat. Chill in the refrigerator until ready to use.
Cream the butter and sugar well in an electric mixer, on medium speed. Add in the vanilla extract and the lemon zest and juice and mix on medium until combined.
Add the eggs, flour, baking powder, salt and buttermilk and mix on low speed until the mixture is smooth.
Pour the batter into the prepared mold/tin. Bake for 45 – 50 minutes or until a skewer inserted in the cake comes out clean. If the cake is browning too quickly, cover the top with foil for the remainder of the bake.
While the cake is baking, make the drizzle by combining the lemon juice, water and sugar in a small saucepan. Stir over medium heat until the sugar is dissolved. Bring to the boil and simmer for 5 minutes until slightly thickened. Set aside until ready to use.
Remove the cake from the oven. Pierce the top with a skewer and drizzle half the lemon drizzle over the top. Allow to cool to room temperature.
Release from the mold or tin onto a wire rack. Turn right side up onto a serving plate. Paint the cake with the remainder of the lemon drizzle with a pastry brush.
To make the icing, mix the lemon juice with the icing sugar to make a drippable icing.
When the cake is completely cold, drip the lemon icing over the cake – no need to be too precise!
It’s a moist cake so it’s great on its own, but serving with a dollop of cream wouldn’t be amiss either!
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