Lemon Travel Cake

Cake

• 170g Whole Eggs

• 230g Caster Sugar

• Zest 2 Lemons

• Zest ½ Lime

• 115g Double Cream

• 185g Cake or Plain (AP) Flour

• 3g Baking Powder

• 60g Vegetable Oil

• 1 Tsp Lemon Extract 

Lemon Sugar Syrup

• 100g Caster Sugar

• 50g Lemon Juice

• 50g Water

Icing

• 100g Icing/Powdered Sugar

• Lemon Juice 

DIRECTIONS 

1. Pre-heat the oven to 160C/320F, non-fan assisted. 

2. To a large bowl, add the eggs, sugar and zest. Whisk on a medium speed with your hand mixer until slightly thicker and paler. 

   • 170g Whole Eggs

   • 230g Caster Sugar

   • Zest 2 Lemons

   • Zest ½ Lime 

3. Drizzle in the cream while whisking to combine.

   • 115g Double Cream 

4. Sift in the flour and baking powder and mix slowly till the flour has been absorbed.

   • 185g Cake or Plain Flour

   • 3g Baking Powder

5. Finally, drizzle in the oil and extract.  Mix till combined and there are no streaks of oil.

   • 60g Vegetable Oil

   • 1 Tsp Lemon Extract 

6. Grease a 2lb loaf tin with a light coating of butter and then tip in 1 tbsp of flour. Shake this around the tin, coating all of the edges. Tip out any excess flour.

7. Pour the cake batter into the tin. 

8. Place in the oven and bake for around 65m or until a skewer comes out clean. It should be a nice golden colour. 

9. While the cake is baking, make the lemon sugar syrup. In a pan add the sugar, lemon juice and water. As soon as it comes to a boil, turn off the heat and set it to one side to cool.

   100g Caster Sugar

   50g Lemon Juice

   50g Water

10. Once the cake is baked, carefully remove it from the tin and place the cake onto a wire cooling rack.

11. Poke holes in the cake with a skewer and pour your lemon sugar syrup all over the top of the cake. Wrap immediately in cling film and chill overnight in the fridge. 

12. Bring the cake to room temperature and whisk together the ingredients for your icing, starting with about 1 tbsp of lemon juice and then slowly increase it, just ½ tsp at a time until you have the consistency of a glue. Paint the icing over the cake with a pastry brush.

    • 100g Icing/Powdered Sugar

    • Lemon Juice

13. Place the cake into the oven at 180C/355F just for 1-2 minutes to set the icing. Then allow to cool slightly before serving.

    ---

    Recipe From Bake It Better | mattadlard.com Copyright © 2020 Matt Adlard. All Rights Reserved