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Lemon Cake 

Lemon Cake 
© Lukas Lienhard, AT Verlag
Home Food & Drinks Recipes Cooking Lemon Cake

Lemon Cake

Dessert

This recipe is from a book called 'You & Me: The Art of Sharing' by Swiss chef Andreas Caminada, who has won all sorts of critical acclaim and accolades for his elevated cooking. His fluffy lemon cake was made with home-cooking in mind, though, and we think it tastes best fresh from the oven.

Andreas Caminada

For the batter

Ingredients
125 g butter, softened, plus extra for greasing the tin
125 g sugar
3 eggs
1 unsprayed lemon, grated zest
125 g plain flour
1 teaspoon(s) baking powder

For the glaze

Ingredients
60 g icing sugar
2–3 tablespoon(s) lemon juice
  • In a mixing bowl, beat the butter with the sugar until pale and fluffy. Beat in the eggs one at a time, beating well to incorporate between additions.
  • Add the lemon zest, flour and baking powder and mix well.
  • Preheat the oven to 180°C. Grease a 500ml capacity cake tin or loaf pan.
  • Pour the batter into the prepared tin and bake for about 30 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave to cool.
  • For the glaze, sieve the icing sugar into a bowl and mix with the lemon juice until smooth. Pour the glaze over the cake once it has cooled, then slice and serve.
Andreas Caminada
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