HOMEMADE LEMON CAKE

 THIS HOMEMADE LEMON CAKE TASTE EVEN BETTER THAN YOU THINK

This cake is going to make your mouth water!  We are sure you won’t be able to stop eating just one piece as it is so soft, moist, buttery and it has an attractive beautiful lemon color.  This treat is made from fresh lemon juice and zest which we love so much.  Believe us the flavor is amazing.  This might become your favorite lemon cake. Let’s get started!

FOR THIS LEMON CAKE YOU WILL NEED THE FOLLOWING INGREDIENTS 

250g self raising flour

225g icing sugar

265g unsalted butter

6 egg whites

6 egg yolks

Vanilla extract

Lemon zest from 2 lemons

Juice from 2 lemons.

STEP BY STEP INSTRUCTIONS

1. Using a stand mixer, cream butter and icing sugar together at medium-high speed until it becomes pale and fluffy.  It can take 6-10 minutes.  Don’t forget to scrape the sides of the bowl as needed.

2. Add egg yolks one at a time and continue beating for 5-6 minutes.  Then add vanilla extract, lemon juice and the lemon zest and keep beating until well-combined.

3. Now, transfer batter into a large bowl and set aside.

4. Wash the stand mixer bowl thoroughly before beating the egg whites.  Be careful to make sure your bowl is clean and dry.

5. Then, beat egg whites to stiff peaks. 

TIPS: 

We would recommend separating egg whites when they are cold.  Then let the whites stand for about 20mins or more depending on room temperature.  At this point egg whites will beat to stiff peaks faster than cold egg whites.

6. Now it's time to fold in the ingredients.  Let’s do it by hand so as not to overmix.  This step is very important for amazing results. Take the large bowl containing butter mixture, add in  ⅓ of the self raising flour and ⅓ of the meringue.  Fold in gently until flour and egg whites are well incorporated.  Use the cut and fold technique. But please do not overmix as this will deflate the batter and the cake will be dense.

7. Repeat the same process twice until all the flour and egg whites are added to the batter. Again continue using the cut and fold method.  

8. Pour batter evenly into the cake pan and tap the pan 2-3 times against the counter to remove any air incorporated into the batter.

9. Bake for 55 minutes or until you can insert a toothpick in the centre of the cake. If it comes out clean, the cake is done. You may also notice that the edge of the cake is pulling away from the pan. This is a sign that the cake is almost done at this point. Please do not overbake your cakes as this will make them dry. The baking times are just a guideline because most ovens are different. 

10. Allow to cool completely.

HOW TO MAKE LEMON GLAZE

INGREDIENTS NEEDED ARE

• 2 cups icing sugar

• 3-4 or more tablespoons of fresh lemon juice.

INSTRUCTIONS

1. Place icing sugar in a measuring jug or medium-size bowl. Stir in 1 tablespoon of lemon juice one at a time. The glaze should be thick but pourable.  Add more sugar or lemon juice until you obtain the desired consistency.

2. Mix well and immediately drizzle or spread on the cake. 

NOTES

WHATEVER LIQUID YOU USE, JUST ADD IT GRADUALLY TO THE SUGAR THAT IS ONE TABLESPOON AT A TIME UNTIL YOU OBTAIN THE CONSISTENCY YOU LOVE.  YOU CAN EASILY USE MILK OR HEAVY CREAM (WE PREFER HEAVY CREAM TO ADD EXTRA RICHNESS) IF YOU DON’T LIKE LEMON.

This cake is stunning. We really love the color and texture.  This will surely brighten your day. 

HOPE YOU WILL GIVE IT A TRY!