This lemon cake has a tangy citrusy flavor that comes from the lemon juice and the lemon zest in it. This soft cake is perfect alongside a hot cuppa whilst watching the rain from the balcony. The lemon glaze is what actually enhances the lemon flavor so try not excluding it when you want to make it. My mom is here with me and she somehow makes me want to cook and try new stuff. This cake is just the beginning and I am sure there will be more to come. Try making this cake in a loaf tin instead of these Bundt tins and bake for 45 minutes. It really is good for those high tea parties.
You will need:
Plain Flour - 220 gms
Corn flour - 40 gms
Baking Powder - 2 tsp
Sugar - 200 gms
Eggs - 4
Softened Butter - 230 gms
Zest of one lemon
Lemon Juice - 3 tbsp
For the Glaze:
Icing Sugar - 115 gms
Lemon Juice - 2 to 4 tbsp
Preheat oven to 180 Degrees C.
Grease four mini Bundt cake tins or a 9 x 6 inch loaf tin.
Sift together the flour, corn flour, and baking powder.
Beat the butter and sugar until fluffy.
Add the eggs one by one.
Finally gently add the flour mixture, zest and the lemon juice and beat until smooth and creamy.
Pour the mixture into the prepared tins and smooth the tops.
If using mini cake tins, pour just a little more than half. I made the mistake of pouring too much which made the cake uneven at the top.
Bake for about 40 minutes in the preheated oven. If you find that the top is browning quickly, I strongly recommend you to cover it with a foil for the rest of the baking.
Once done, remove from the tins and prick all over the cake with a skewer.
Pour the glaze over it immediately so that the cake absorbs it well making the cake more lemony.
Leave to cool completely before serving.