Zingy Lemon Cake Recipes

WEDDING CAKE - ZINGY LEMON

Steps:

• Heat oven to 160C/fan140C/gas 3. Prepare the inside and outside of a 23cm tin, as before. Cream the butter and sugar together until light and fluffy, then gradually beat in the eggs a little at a time. Add a tbsp of the plain flour if it starts to split. Fold in the flours and a pinch of salt, followed by the lemon zest and juice.
• Spoon the mix into the tin and bake for 1 hr 35 mins or until well-risen and golden and a skewer inserted comes out clean. Meanwhile, make the syrup by heating the sugar, lemon zest and juice in a small pan until the sugar dissolves. Set aside.
• Once the cake is out of the oven, leave to cool until it's just warm, then use a skewer to poke holes down to the bottom all over the cake. Pour the syrup over, letting it completely soak in after each addition. Leave to cool completely, then either wrap or fill and ice the cake. The unfilled cake will keep well if you wrap it with baking parchment and cling film for up to 4 days, or in the freezer for up to a month.

ZINGY LEMON CAKE

Steps:

• Preheat oven to 350°F Grease bottom and sides of one 9" round cake pan. Line bottom with parchment paper and set aside.
• In a bowl, whisk together eggs, half the milk, and the vanilla.
• In another bowl, whisk together flour, sugar, baking powder, lemon rind and salt. Using an electric mixer, beat dry ingredients with remaining milk and butter at medium speed for 2 minutes until fluffy. Add egg mixture 1/3 at a time, mixing well and scraping down sides of bowl between additions.
• Transfer batter to prepared pan. Bake in preheated oven 30 minutes or until cake tester comes out clean from center. Cool in pan 10 minutes. Run a thin-bladed knife around the edge of the pan, then turn cake out onto a rack until fully cooled. Peel off parchment paper before slicing.

ZINGY LEMON CUPCAKES

Steps:

• Heat the oven to 180 degrees.
• Using a whisk, beat together the butter and the sugar until light and fluffy.
• Add the eggs, flour (sifted), milk and the zest of the two lemons and a little squeeze of juice.
• Mix everything until it is a smooth mixture.
• Spoon one and a half tea spoons of the mix into the cake cases.
• Bake in the oven for 10-15 mins.
• While they are cooking, make the icing by whisking the butter in a bowl. Then add the icing sugar and mix.
• Add the zest if any remaining lemon zest and however much of the rest of lemon juice. (depending how zingy you want them to be)
• Put the cakes on a cooling rack to cool. When they have finished cooling, pipe or spread the icing in to the cakes.
• You could add a lemon flavour sweet of a small pice of chopped up lemon if wanted. And there you have it, one batch of delicious Zingy lemon cupcakes ready to take to a party or picnic or just to put in a box to save for another day. Make sure you have eaten them in a week or they won't taste as good as they are meant to.

ZINGY LEMON LOAF CAKE

Steps:

• Pre-heat oven to 190oC ; 375oF ; Gas 5.
• Grease a loaf tin or 8 x 10 inch baking tin.
• Cream butter and 170g (6oz) of sugar in a bowl until soft and fluffy.
• Gradually add the beaten eggs stirring all the time.
• Grate the rind off the lemon very finely or peel with a potato peeler and chop very finely taking care not to include any white pith.
• Mix in the lemon rind and flour.
• Stir in enough milk to make the mixture drop off a spoon with a light shake.
• Spread the mixture evenly in a greased loaf tin.
• Bake for 30 to 40 minutes until the cake is springy when touched and a skewer inserted into the middle comes out clean.
• While the cake is cooking place the lemon juice and remaining caster sugar into a small saucepan and heat until warm but not boiling (microwave works too).
• When the cake has cooked pierce all over with a skewer or fork and spoon the lemon syrup over the top.
• Allow the cake to cool in the tin.