The lemon cake is such a simple recipe yet so delicious. The texture is moist and dense and the lemon aroma is intense. I was inspired to make this today as the neighbours lemon tree was in full fruit. Italian's normally don't eat cake following a heavy meal, seasonal fruit is usually enjoyed. Rather, a slice of cake similar to this would be served for breakfast, perfect with coffee. Bake in a 'bundt' cake pan for an impressive outcome. For an extra lemon hit fill the cake with lemon butter and dust with icing sugar.
300g flour tipo 00
four organic eggs
200g sugar
120g butter
120 mls milk
1/2 tbpsn baking powder
juice of one lemon
zest of one lemon
How to make:
1: In a large bowl whisk: sifted flour, sugar, softened butter, baking powder and eggs
2: Stir in the juice of a lemon, zest and milk
3: Place in a greased 'bundt' cake pan and place in a pre-heated 180 degree oven for 45-55 minuets, until a skewer comes out clean
4: Remove from oven and let rest for 5 minutes before removing and placing on a cooling rack
5: If adding lemon butter allow the cake to cool, then cut cake in half and place a generous amount of lemon butter between layers
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| lemon butter- refer to recipe |
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