Lemon cake

Not yet rated

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
discover more:

Ingredients

Metric

Imperial

Lemon cake

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
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
First published in 2015
DISCOVER MORE:

Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

Get in touch

Please sign in or register to send a comment to Great British Chefs.