I decided to make a new series about cakes, I will be practicing all the classic cakes recipes and sharing my tips. There are few kinds I never ever did before like choux pastry, lemon meringue pie or macaroons, now is the time to do it.
The first cake is a very simple loaf, fast to make and delicious to have with your afternoon tea.
200g plain flour
1 tsp baking powder
150g unsalted butter, softened
zest of 2 lemons
2 tbsp lemon juice
150 granulated sugar
Preheat your oven to 180 degrees Celsius and butter or line with parchment paper a small loaf tin, I used 20 x 10 cm.
Cream the butter and lemon zest and add the sugar, keep creaming till it’s nice, smooth and pale. Add the eggs, one by one, each with a spoon of flour to avoid curdling. Stir in the rest of the flour until combined and fold in the lemon juice.
Bake for 50 minutes or until the top is golden and the knife (or wooden skewer) comes out clean. Let the cake cool down.
To decorate the cake make a quick warm icing by combining 4 tbsp of icing sugar with a squeeze of lemon juice over low heat. Take the cake out of the tin and ice immediately. Decorate with lavender or violets, yellow and purple look great together.
The cake should be moist with a nice lemony tang.