A classic lemon cake, moist with the fragrant oil from the zest. Key step: infusing the sugar for the cake with lemon peel for several hours.
MAKES 2 x 450G LOAF CAKES OR 3 x 350G ROUND CAKES
440g caster sugar
3 best-quality unwaxed lemons
125g unsalted butter, very soft, plus extra melted butter, for greasing
6 medium eggs
190g crème fraîche
340g plain flour, plus extra for dusting (optional)
½ tsp salt
1½ tsp baking powder
18ml rum (optional)
icing sugar, for dusting (optional)
FOR THE LEMON SYRUP
100g caster sugar
100ml water
juice from the 3 zested lemons
● To start, place the sugar for the cake in a large mixing bowl. Zest the lemons directly over the sugar, cover with clingfilm and leave to infuse for 6 hours or more. Retain the lemons for juicing.
● Preheat the oven to 180C/350F/gas 4 (if using a fan-assisted oven, follow manufacturer’s instructions).
● Have ready two small loaf tins (about 14cm x 9cm x 5cm) or three small round cake tins (about 10cm diameter x 7cm deep: each one serves 2 people). Brush the sides of the tins with melted butter, then line with baking paper or dust with flour. Set aside.
● Add the eggs and crème fraîche to the mixing bowl with the sugar and lemon zest. Mix with a spatula until combined.
● Sift the flour, salt and baking powder together twice. Stir the dry ingredients into the egg and sugar mixture, little by little, until smooth.
● Once all the flour has been incorporated, stir the very soft butter into the cake mixture. If using, add the rum. Stir the cake mix until smooth.
● Divide the mixture evenly among the tins, making sure to leave at least 2 fingers’ room at the top of the tins. This cake will rise.
● Meanwhile, make the lemon syrup. In a small saucepan, combine the sugar, water and lemon juice, then simmer over a medium-high heat for 4-5 minutes, until the sugar has dissolved. Do not let the syrup come to a rolling boil.
● Dip the edge of a plastic dough scraper (or alternatively a knife) in melted butter and, pressing down, drag a line across the top of the cake mixture. This helps to create a crack and bump along the cakes when baking and a more even rise.
● Bake for 45-55 minutes, or until a skewer inserted in the centre comes out clean. Remove from the oven and drizzle the cakes with the syrup. Leave to cool in the tins for a few minutes before turning out on to a wire rack to cool completely. Dust liberally with icing sugar, if you wish. The cakes will stay moist and fresh for up to 5 days.