Lemon cake


Good morning and happy June. Officially we are in the summer period and I'm sure most of you, already think the summer destinations. The weather does little tricks but eventually will stabilize at summer temperatures.

The transition to summer season has started by bringing down our summer outfits and by hiding the winter ones. The same happens with our meals. We will definitely turn to lighter meals and to fruits that are plenty and in a wide variety now. The desserts will follow that change. Light ones, with ice cream etc. Today's post I think it fits the weather's change. It is a cake that makes the transition from winter to summer in the best way. While we bake cakes mostly during winter and we usually add chocolate to enrich it, today I'll share an airy cake that the addition of lemon makes it special and a must for this season.

It is easy to prepare and you only have to watch out and not over-bake it so that it stays fluffy. Do the toothpick test to be sure it is properly cooked inside. Be sure to have your flour sifted as you do for all your cakes and of course have all your materials at room temperature.

So, if you like lemon, you will love this cake.


Ingredients :

  • 200 gr self raising flour (sieved)
  • zest of 2 lemons
  • 250 gr golden caster sugar
  • 250 gr margarine
  • 4 large eggs
  • juice of 1 lemon
  • 50 gr ground almonds
for the syrup & glaze
  • Juice of 2 lemons
  • 250 gr icing sugar (sieved)

Preparation : 

  1. Heat the oven to 180C.
  2. In a stand mixer's bowl beat the margarine with the sugar till pale and fluffy.
  3. Gradually add the eggs one at a time.
  4. Add zest and juice of lemon.
  5. Fold in the flour by spoonful while beating in low speed.
  6. Add almond and stir mixture till all ingredients are combined.
  7. Grease and flour a loaf baking tin.
  8. Put mixture into the tin and bake for about 40 minutes depending on your oven.
  9. When baked, let it cool so that can easily be demolded.
  10. Prepare the syrup.
  11. In a bowl mix together the juice of 1 lemon and 100 gr of icing sugar.
  12. Get the cake and place it on a cooling rack.
  13. Pierce the cake with a skewer several times. Pour over syrup aiming the holes you made. Let aside.
  14. Prepare the glaze.
  15. In a bowl mix together the juice of 1 lemon and 150 gr of icing sugar till you have a smooth paste.
  16. Pour glaze over cake to form decoration lines or with a spatula cover surface with the glaze.

Recipe Felicity Barnum-Bobb