Lemon is one of my favourite flavours, and I’ve always got a fruit bowl full of them. This lemon cake was for my dear Mother in Law’s birthday, and was absolutely fabulous. I’m blogging it now before we get into the season of adding orange to everything, as seems to happen every winter. Give it a whirl while there’s still a whiff of summer in the air, let me know what you think. The recipe was originally found here, but once again I’ve tweaked it to suit me:
Originally it was a lemon drizzle cake, but it made it a bit too sharp for some of the family’s taste-buds, so I omitted the ‘drizzle’ stage of the recipe.
- 200g caster sugar
200gunsalted butter, plus extra for greasing
2 lemons, zest only
3 eggs, beaten
200g self-raising flour, plus extra for dusting
- 2-3 tbsp lemon curd
a selection of fresh berries
1 egg white, beaten
caster sugar for rolling
Prepare the fruit for the topping by dipping each berry into the egg white, then rolling it in the caster sugar and leaving to dry. NB Because this was for an elderly lady, and young children were also present, I made up a sugar water solution and dipped the berries into this instead, before rolling in the sugar, rather than using raw egg.
Alternatively, just use fresh berries, although the added crunch of the frosted ones was a nice contrast to the cake.
Preheat the oven to 180C/350F/Gas 4. Grease a 20cm spring-form cake tin with butter, add a small amount of flour, turn the cake tin to coat the sides and bottom and shake out any excess.
Beat the sugar, butter and lemon zest in a mixing bowl until pale and fluffy, using an electric whisk.
Gradually add the eggs, whisking after each addition until the egg is completely incorporated into the mixture before adding the next. Carefully fold in the flour using a metal spoon.
Pour the batter into the prepared cake tin and bake for 30-40 minutes, or until the sponge has risen and is cooked through. (Test by inserting a skewer into the centre of the cake – if it is clean, the cake is cooked).
As soon as the cake is cooked, allow to cool for 5 minutes, then remove from the tin. Set aside to cool on a wire rack.
Using a metal spoon, carefully fold the lemon curd into the mascarpone to create a marbled effect. Use as much/ little lemon curd to suit your taste.
When the sponge has completely cooled, cut the cake in half horizontally to create two thinner cakes. Spread half the lemon filling over one half, then place the other half on top and use the remaining filling to cover the top.
Add the frosted berries, sprinkle with lemon zest and serve.