It’s citrus season and everyone is looking for lemon recipes!
This is one of my favourite cakes as it bridges the boundaries of cake and dessert. It is super moist with a delicious curd-like layer with a light cake layer on top. I also am not crazy about cakes that call for sugary frostings. This one is simply finished with a dusting of icing sugar.
This is an easy recipe. There are few watch points to follow other than the recommendation that the eggs must be at room temperature to achieve the volume when they are beaten. Incidentally, I always keep the eggs at room temperature.
The choice of pan is also important. As the cake is so moist triangular slices can be messy so try to use a square or rectangle. If you don’t have the same size pan measure what you have and alter the recipe accordingly. If you don’t have a metal pan use a casserole or baking dish. Usually these are unsuitable for baking as they insulate the heat, but here we are not looking for a crisp crust, so it will be fine. The baking may take a little longer or I suggest that you increase the oven temperature by 10 degrees C.
Lining the baking pan with baking paper (not grease proof!) is essential. If you don’t do this it may be difficult to remove the cake from the pan.
The recipe calls for warm milk and melted butter. I find it best to warm the milk in the microwave and allow the butter to melt in the milk.
The baking time may vary. My cake was set after 40 minutes, but some oven may be less fierce, so test it until it is firm to the touch.
If you can keep it for so long, this moist cake will last for 2 to 3 days.
It easily doubles up as a dessert. It’s delicious with a spoonful of whipped cream and can be finished with a curl of lemon zest.
If you have lemon verbena in the garden, Heat the milk a hour or two before you need it and infuse it with a handful of lemon verbena leaves. Strain the milk and follow the recipe.