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Lemon cake

PT45M

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Ingredients

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Lemon cake

  • 30g of unsalted butter, softened
  • 250g of caster sugar
  • 8 eggs, seperated
  • 1 pinch of salt
  • 120g of plain flour
  • 2 lemons, finely zested
  • 50g of icing sugar
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Method

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1
To start this lemon cake recipe, set the oven to 180˚C/gas mark 4. Grease 2 cake tins measuring 20-25cm with the butter, then sprinkle with a little caster sugar
  • 30g of unsalted butter
  • 250g of caster sugar
2
Put the egg whites into a mixing bowl, add a small pinch of salt, and beat them until they start to form soft peaks
3
Slowly whisk in the caster sugar to make a meringue mixture
  • 250g of caster sugar
4
Whisk the yolks in a separate bowl until pale then carefully stir in the meringue with a spatula. Fold in the flour and lemon zest and mix until fully incorporated
5
Divide the mixture between the two cake tins and bake for 20-25 minutes. Turn the lemon cakes out on to a wire rack, dust with icing sugar and leave to cool
  • 50g of icing sugar
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Lemon cake

 
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