Lemon cake
Item 1 of 1
- medium
- 6
- 45 minutes
The citrus tang of fresh lemon is always welcome in a dessert, sharpening up the appetite for one last course. Made with whisked egg whites, this is a beautifully light lemon cake recipe from Martin Wishart that's great served with a spoonful of crème fraiche or just with a cup of tea
First published in 2015
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Ingredients
Metric
Imperial
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
SAVE RECIPE
Equipment
- 2 20cm cake tins
Method
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
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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