I've been busy testing recipes for two Georgian cookery classes taking place this week, hence the silence on the blog. I cannot yet blog about any of the Georgian dishes, so instead you'll get a recipe for this simple lemon cake. It's based on a recipe from a Scottish food writer, Claire MacDonald. It's a nice, lemony, moist and crumbly small cake that's perfect with a cup of tea on a cold afternoon. We still have LOTS of snow over here, so cakes like this are totally justified and even more, needed :)
You'll get a small cake that feeds five to six.
Scottish Lemon Sponge Cake
(Mahlane šoti sidrunikeeks)
120 g unsalted butter, softened
150 g caster sugar
150 g plain flour
1 tsp baking powder
a pinch of salt
2 large eggs, lightly whisked
5 Tbsp milk (75 ml)
grated zest of 1 lemon
Lemon syrup:
1.5-2 lemons, juiced
6 Tbsp confectioners sugar/icing sugar
Cream the butter and sugar until pale and creamy.
Sift flower, baking powder and salt into another bowl, mix with grated lemon zest.
Add the dry ingredients, milk and eggs to the butter mixture and stir thoroughly until combined.
Spoon the batter into a buttered loaf tin or bundt pan.
Bake in the middle of a pre-heated 180 C oven for about 40 minutes.
Remove from the oven and let cool for about 5 minutes. Then carefully lift the cake out of the tin and place on a large piece of foil.
Mix lemon juice with icing sugar and drizzle over the warm cake. Wrap into the foil and let cool completely before serving.
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