LEMON CAKE
125 g butter, softened
2 tspn finely grated lemon rind
1.25 c caster sugar
3 eggs
1.5 c SR flour
.5 c milk
.25 c lemon juice
Lemon Icing
1 c heavy cream
.5 c icing sugar
2 tspn finely grated lemon rind
170g mascarpone
Preheat oven to 180°C. Butter a deep 20cm. round cake pan, lining the base with baking paper.
Mix the ingredients for the icing, cover and refrigerate until needed. Note: I added 250g mascarpone as that was the size of the container. I added a little more icing sugar to get the consistency correct.
Beat the butter, rind and sugar in a bowl until light.
Beat in the eggs one at a time, then stir through the sifted flour along with the combined milk and lemon juice, combining well.
Scoop mixture into prepared pan and bake for about fifty minutes until nicely coloured and springy to the touch.
Leave to stand for about five minutes then remove from pan, leaving to cool on a cake rack until cold.
Split cake into three layers. Place the bottom layer onto your serving plate and spread with 1/3rd of the icing. Repeat the layering, finishing the top with a generous layer of icing.
Nice on the day it is made, but will keep in an airtight container, in the fridge, for up to three days, actually becoming denser and more flavourful.
125 g butter, softened
2 tspn finely grated lemon rind
1.25 c caster sugar
3 eggs
1.5 c SR flour
.5 c milk
.25 c lemon juice
Lemon Icing
1 c heavy cream
.5 c icing sugar
2 tspn finely grated lemon rind
170g mascarpone
Preheat oven to 180°C. Butter a deep 20cm. round cake pan, lining the base with baking paper.
Mix the ingredients for the icing, cover and refrigerate until needed. Note: I added 250g mascarpone as that was the size of the container. I added a little more icing sugar to get the consistency correct.
Beat the butter, rind and sugar in a bowl until light.
Beat in the eggs one at a time, then stir through the sifted flour along with the combined milk and lemon juice, combining well.
Scoop mixture into prepared pan and bake for about fifty minutes until nicely coloured and springy to the touch.
Leave to stand for about five minutes then remove from pan, leaving to cool on a cake rack until cold.
Split cake into three layers. Place the bottom layer onto your serving plate and spread with 1/3rd of the icing. Repeat the layering, finishing the top with a generous layer of icing.
Nice on the day it is made, but will keep in an airtight container, in the fridge, for up to three days, actually becoming denser and more flavourful.