TCIF: Secret Lemon Cake

Mimi ON Apr 08, 2011 AT 2:01 pm

Secret Lemon Cake

Secret Lemon Cake

By Sarah Adams

The colour of this cake would not normally hint to lemon, but I like to be creative and when I made this cake I was in a lilac mood! Maybe I should have decorated it with blueberries… yum!

The lemon icing works so well with the fresh tasting melt in the mouth sponge, I’m afraid that this cake should come with a warning! Once you have had one slice you will find it very hard to not go back for another…

Ingredients: The Cake
Use a 8” deep tin or a 9” tin like the one I used (pictured) and make sure it’s buttered and floured.

4 large yolks
160g creme fraiche
1 teaspoon vanilla extract
200g plain flour
200g golden caster sugar
½ teaspoon baking powder
½ teaspoon baking soda
170g butter

Secret Lemon Cake - utensils needed

Secret Lemon Cake - utensils needed

Preheat the oven to 180˚C gas mark4 and have your tin ready.

Place all of your dry ingredients into a large mixing bowl and mix thoroughly.

Place your butter and 3 tablespoons of the crème fraiche into the dry ingredients and beat for 1 minute.

Combine the eggs with the rest of the crème fraiche and vanilla – add this in two stages, beating for 30 seconds after each addition.

Turn it into your tin and bake for 45 minutes before opening the oven door. After this, check your cake and continue to cook until a skewer comes out clean.

Leave to cool in the tin and then turn out.

Secret Lemon Cake

Secret Lemon Cake

Pro Tip: The trick here is to have your butter really soft, even pop it in the microwave for few seconds if you need to.

Ingredients: Lemon icing
½ lemon, juice only
125g icing sugar
Colouring of your choice if you’re feeling adventurous!
Edible Violi

Mix the juice and icing sugar to the right consistency, add a little more of either until you get it right and then add the colour as you wish.

Turn your cake out bottom side up, as you may not like the top as the presentation side.
Spoon the icing around the top of the cake and let it drizzle down the sides, placing the sweet little Viola on top.

Pro Tip: Best eaten at room temperature, this cake will keep for at least five days.

Click here for the last TCIF recipe: Rum Soaked Up-side Down Pineapple Cakes

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