Behold! My bake for VE Day!
Lemon cake is a favourite here. If I’m making a gluten-free lemon cake then I go for my Lemon and Blueberry Polenta Cake, which can also be made dairy-free. This is a best-seller on my market stall.
Here is a more traditional lemon loaf cake with a lemon icing. The sponge is flecked with lemon zest and I adorn the icing with candied lemon slices and more zest.
This is lovely served as part of an afternoon tea.
- 190g softened butter/margarine
- 190g caster sugar
- 2 unwaxed lemons, zested
- 3 large eggs
- 190g plain flour
- 1 tsp baking powder
- Pinch of salt
- 1 heaped tbsp sour cream
- For the icing:
- 2 lemons, juiced
- 200g (royal) icing sugar
Step 1: Cream together the butter, sugar and lemon zest.
Step 2: Add the eggs, one at a time. Beat until smooth.
Step 3: Gently beat in the sour cream, flour, baking powder and salt.
Step 4: Pour into a lined loaf tin and bake in a preheated oven at 170c (fan) for 50-60 minutes until cooked through.
Step 5: Remove from the oven and allow to cool.
Step 6: Make the icing by combining the lemon juice and icing sugar to a smooth consistency. Pour over the cooled cake and allow to set.
If you like you can decorate with candied lemon zest and slices. To make these make a sugar syrup with equal parts sugar and water (50g/50ml of each is enough to make enough for the top of the cake). Add thin slices of lemon and/or the zest to the syrup on a gentle simmer and cook for about 10 minutes. Remove the pieces into a non stick surface, such as some greaseproof paper, until ready to use.