My lemon trees here in phoenix are heavily laden with fruit, so what better excuse than make a lemon cake. My daughter who is currently living in New Zealand bought me a wonderful baking book by Kim Evan, Little and Friday- celebrations. I adapted the recipe by using yogurt in place of soured cream.
This will make a 22cm cake.
You will need:
250g unsalted butter
1 1/2 cups caster sugar
Zest 6 lemons
4 eggs beaten
2 cups cake flour, sifted
2tsp baking powder
1/2 tsp salt
1 1/2 cups ground almonds
1 cup yogurt
Beat the butter and sugar, gradually add the beaten eggs, fold in the sifted flour, baking powder and salt, ground almonds and yogurt. Pour into prepared tin and bake at 160°C/325°F for around 1 hour 40 min checking for doneness.
Gin syrup: heat 1/4 cup sugar, 1/2 cup water, 1/2 cup lemon juice, until sugar dissolved, stir in 100ml gin.
Remove from oven and pour the gin syrup over the cake in the tin. Leave to cool and soak for at least 2 hours ( including an hour in the fridge)
Cover with cream cheese frosting: 125g butter, 500g full fat cream cheese, 1 cup icing sugar.
This is wonderfully textured, rich lemon cake which was given a five star rating by my tasters- can't wait to try more recipes from this lovely book.