Lemon Cake with a lemon sherbet topping.

Racquel Sweeney

By
@racquelsweeney

Well what can I say about this zesty tangy cake .. Perfect with a cup of tea or coffee .. And the sherbet topping will rock your taste buds .. enjoy .


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Rating:

Comments:

Serves:

loads

Prep:

15 Min

Cook:

40 Min

Method:

Bake

Ingredients

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6 oz
caster sugar
4 oz
butter
2
eggs
6 oz
self raising flour (sieved)
1/2 tsp
baking soda (bicarbonate)
4 Tbsp
milk
2
grated rind of lemons

FOR THE TOPPING

1 Tbsp
caster
1
juice of a lemon
3 Tbsp
confectioners' sugar (icing sugar)
1/2 tsp
for dusting on top of cake

Directions Step-By-Step

1
Pre-heat the over to 180c/350f. prepare a round 8inch loose bottom tin or you may use a loaf tin . Grease sides of tin and cut out parchment paper for the bottom of tin.
2
In a large bowl cream butter and sugar together with a electric mixer ,until light and fluffy.
Add to that the eggs and milk , with a little flour to start with and mix in . Add the remaining flour blending well , then add the lemon rind and blending together with the batter.
3
Pour the mixture into the prepared cake tin . Bake in the oven for 40 minutes, you want your cake to be a golden brown colour and risen well.
4
Whilst the cake is in the oven , make the topping by warming the lemon juice and sugar in a pan over a medium heat . Until the sugar has dissolved stirring constantly, let the syrup cool down. Once the syrup has cooled add to that the confectionary (icing) sugar and mix to a smooth paste .
5
Once the cake is done , set aside to cool completely. Then drizzle over the cooled cake the intense lemon sherbet topping which is simply fabulous . For decoration sieve over the top a wee bit of icing sugar ..

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Irish
Dietary Needs: Vegetarian, Low Sodium, Soy Free
Other Tags: Quick & Easy, For Kids
Hashtags: #sponge, #zesty, #lemoney