Happy Easter everyone!
It’s been a while since i’ve baked anything, but I decided as it was a special occasion, I would make a cake.
There was a bag of unwaxed, yellow juicy lemons in the fridge so It seemed only polite to make them into a moist lemon cake.
The recipe I used is an adaptation of a recipe I found while on the old Google search.
I’ve altered it a bit.
The cake is very zingy and not too sweet, with optional raspberries perched on the top and lemon balm leaves in between.
Easter Lemon Ring Cake
- 125g salted butter
- 160g caster sugar
- 200g flour (plain)
- 2 tsp baking powder
- juice of 1 lemon
- zest of 2 lemons
- 1/2 tsp ground ginger
- 1 tsp vanilla essence
- 142 ml buttermilk
- 1 egg
- 2 egg yolks
- juice of 1 lemon
- 4 tbsp icing(powdered) sugar
- 1 tsp honey
- 180g cream cheese
- 2-4 tbsp icing sugar sieved (add more or less to taste)*
+ punnet of washed raspberries or fruit of choice
1 ring tin (1.2 L) – greased and preferably lined as the tin I use likes to kill any cakes in unlined tins
an oven preheated to 180C/160/Gas 4/350F
(*I add just enough icing sugar for the mixture to be loosely piped)
- cream butter and sugar
- beat in flour, ginger, and baking powder
- add vanilla essence
- beat in egg/yolks, buttermilk, lemon juice and zest
- pour into lined ring tin
- cook in oven for 30 minutes
- add foil over top
- bake for further 15-30 minutes (this depends on the type of oven you have)
- while cake is baking, mix yummy drizzle mixture and set aside
- remove cake and test
- if cooked, set out on wire wrack to cool for 10 minutes
- poke lots of little holes in cake with skewer
- pour drizzle mixture all over top
- leave to fully cool
- remove from tin and place on plate/board
- mix up icing mixture and decorate cake with fruit and icing
- enjoy the yumminess
- probably best if kept in fridge due to cream cheese icing!
Hope you all enjoy,