Lemon cake
- Dessert
- Medium
- 6
- 45 minutes
PT45M
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
Ingredients
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
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
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
