Golden lemon cake recipe
Golden Lemon Cake recipeThis article was published by: Matthew
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Recipe introThis golden lemon cake recipe is a delightful treat that will brighten up any occasion. Made with fresh lemon zest and juice, this cake is bursting with tangy and refreshing flavors. The moist and tender texture of the cake is complemented by a luscious lemon glaze that adds an extra zing to each bite. Whether you're hosting a party or simply craving a sweet indulgence, this golden lemon cake is sure to impress.
Keywords: lemon cake, dessert, tangy, refreshing, moist
Golden lemon cake recipe details
|325 g||cake flour, if available – usually only available in USA or France, OR|
|275 g||plain flour PLUS|
|50 g||cornmeal or farina (potato starch)|
|½ tbsp||baking powder|
|½ tsp||bicarbonate of soda|
|2 tbsp||fresh lemon zest|
|450 g||caster sugar|
|225 g||unsalted butter|
|2 tsp||wine, sherry or cider vinegar, as available|
|For the Glaze:|
|120 ml||fresh lemon juice|
InstructionsPreheat oven to Gas Mark 3, 170°C, 325°F. Grease and flour 2x2lb (900-1Kg) loaf tins.
Sift flours, baking powder, bicarbonate of soda and salt into a large bowl. Add zest and roughly mix together.
Add the vinegar to the milk and stir to mix.
In a separate large bowl, beat sugar and butter until light and fluffy. Add eggs one at a time and beat vigorously for 15-20 seconds after each one. Gradually add the dry ingredients, alternating with the milk mixture. Beat well to mix thoroughly. If you were to be using the gold leaf, tear 2 or 3 small sheets into long shreds and stir them gently into the batter. It is digestible and undetectable to the tongue.
Divide mixture equally between the prepared tins and bake for about 55-60 minutes or until a skewer inserted into the centre of the cakes comes out clean.
About 15 minutes before the cakes are due to complete baking, prepare the syrup. Place lemon juice in a small saucepan and stir in the sugar while heating gently until the sugar is completely dissolved. Allow to cool slightly until required.
Cool in tin for about 15 minutes.
Make several holes in the tops of the cakes with a thin skewer and brush about half of the syrup equally divided between the two cakes. Allow the cakes to remain in their tins for another 15 minutes. Turn out the cakes onto a wire rack and sit them on their tops. Lightly brush some of the syrup over the bottom of the cakes. Turn them over onto a side and brush the remainder over all sides in turn, turning as necessary.
Allow to cool fully. Best stored for at least 8 hours before serving to allow the lemon flavour to permeate thoroughly throughout the cakes. It may therefore be best to make the cakes up to a day in advance.
Slice to serve.
About the recipe:
The cake may be made including torn pieces of edible pure gold leaf. I am omitting it as it is difficult to obtain and very expensive to use.
There is a old family story, only rarely mentioned, of cakes being made that included gold leaf for a family celebration many years ago. It is probably this one as I don’t know of another that came into my custodianship. I have heard of other dessert recipes that use gold or silver leaf in some way and one at least that uses both.
ca. 45 min
ca. 10 hrs
Grade of difficulty:
Calories per portion:
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