LEMON CAKE- reverse creamed method 190 butter, cold cubed 265g sugar 3 eggs 2 lemons zested (+1 for the syrup) 265g flour 2 tsp cornflour 3 tsp baking powder 2 Pinch salt 90ml milk or Buttermilk or (90ml milk + 2 tsp vinegar - leave for 10 minutes to separate) SYRUP Juice 3 lemons (150 mls) Rind of 1 lemon 5 tablespoon sugar Pinch of salt For syrup: Bring to boil, then simmer for 5 minutes, when cool add: 2 tablespoons of alcohol of your choice (or 2 tablespoons of water) Preheat 160 C fan bake (180 no fan) 1.Blitz the flour, cornflour, sugar, baking powder, lemon rind, salt and cold cubed butter in a food processor (or stand mixer with paddle) until sandy and no lumps of butter remain. 2.Add all eggs and milk (or buttermilk or substitute) and beat mixture with electric beaters until light and fluffy. 3.Bake. 160 fan bake - 50 - 60mins, or until risen and shrinking from sides (skewer test). You might need to shield the top with some tin foil towards the end of the baking. Pierce still hot cake all over with skewer and pour over the syrup and sprinkle with extra sugar You can decorate with crumbled Fresh As Mandarin segments for a special occasion and serve with lemon infused crème fraîche
*You’ll need a high tin 15 high x 7 cm wide.
**In order to get your cake so high and a flat top you have to put a cake tin collar on the tin. If you don’t have one check out this method. It’s a bit tedious but once made you can reuse it quite a few times.
Make sure you let us know how this worked for you!!