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Very lemony lemon cake
I’ve made lots of lemon cakes over the years – simple ones baked in a loaf tin, round ones filled with lemon curd and covered in buttercream icing. I wanted to make one that was intensely lemony, a bit more grown-up than most. This is it. You don’t have to ice this cake – the icing does make it sweeter.
If you prefer a more mouth-puckering lemon experience, dust the top with icing sugar before serving it and leave it at that.
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