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Lemon cake

Lemon cake

Preparation : 15 min Resting : -
Cooking : 45 min Equipment :
Difficulty :
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Serves 6-8 :
3 large eggs
200 g caster sugar
210 g plain flour + 1 tbsp flour
Juice of ½ lemon
2 tsp baking powder
250 ml thick crème fraîche
1 tsp vanilla extract
1 knob butter
250 ml raspberry coulis
1 pinch salt
1Beat the eggs and add the sugar and lemon juice. Mix the flour, baking powder and salt in one bowl and the crème fraîche and vanilla in another. Fold the flour mixture into the eggs, followed by the cream mixture. Repeat this process twice.
2Divide the cake mixture between 2 small buttered and floured cake tins. Remember that these cakes will rise a lot. Pour a litre of water into the water tank. Put the cake tins in one of the steamer baskets, cover with a piece of aluminium foil, put the lid on and cook for the time indicated above.
3Allow to cool before turning the cakes out of their tins. Serve with the raspberry coulis.


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Steve Punter