I have this weird affinity for lemons, I simply cannot get enough of them. I want them on fish, potatoes, chicken, steak, sausage, salad, grilled veggies, pasta, rice, in cakes, cookies, tea, I even want to smell like them. I like lemon hand soap, detergent, house cleaner, window cleaner, lemon pledge & anything else! Here’s the kicker though, I don’t like them in water, & I can’t stand anything else that’s sour. Go figure.
Struck by one of my cravings again, I pulled up a link for a lemon cake that I’d seen once on uTry.it & stored away for that special moment. You know, this special moment. (maybe it’s the colour of them, who knows). Whilst looking at it again & making a list for the grocery store, I decided I wanted to pair it with almonds. Not in a huge, obvious way of course, but I did want them to be there. So, I altered the recipe after looking at a few others, compiled my list, headed for the grocery store, & here we are.
I was supposed to be making this cake to take in to work tomorrow. I am still taking it in. I just couldn’t resist having a slice first. I cut up the rest of the cake already so it wont be too obvious. Maybe my attempts in hiding it though will draw even more attention. Whatever, I don’t care. Sometimes it just feels good to break the rules. So what?
Show up to a party with a half eaten dessert. So what?
Don’t throw away the milk carton even though you know it’s empty. Big deal.
Eat the last slice of pizza. Who cares.
Go on, live a little.
– 113g unsalted butter, softened
– 195g sugar
– 3 lemons, zested
– 3 medium eggs
– 140g flour
– 140g almond meal
– 1/4 tsp baking powder
– 1/4 tsp bicarbonate of soda
– 1/4 tsp salt
– 30 ml lemon juice
– 90 ml heavy cream
– 1 tsp vanilla extract
– 50g sugar
– 60 ml lemon juice
– 60 ml lemon juice
– 100g icing sugar
– preheat oven to 176C
– grease a 13inx3.5in rectangular cake tin, line with baking parchment & set aside.
– mix together the heavy cream, lemon juice & vanilla & set aside. Don’t worry if the mixture thickens while you stir it, this is normal.
– cream together the butter, sugar & lemon zest until light & fluffy.
– incorporate the eggs into the mixture one at a time, ensuring that each egg is fully blended before adding the next.
– add in the cream mixture from earlier & continue to mix until fully blended.
– sift together the dry ingredients into a bowl, & then add it to the cake batter 1/3 at a time until fully mixed.
– pour the mixture into the tin & bake for 40-45 minutes.
– whilst the cake is baking, prepare the syrup & icing.
– to make the syrup, combine the ingredients into a pot. Place on high heat & boil until thickened and slightly golden. Set aside.
– using a whisk, combine the icing sugar & lemon juice for the icing & set aside once smooth.
– once the cake is removed from the oven, poke holes in it with a skewer & pour the syrup over it to soak in.
– once soaked, remove it from the baking tin & pour over the icing.
– allow to cool on a cooling rack & serve.
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