Remove the cake from the oven and leave to cool to room temperature before serving. Add the eggs and lemon rind and beat again until. Beat the butter/margarine and sugar together until well mixed. Place the glazed cake in the oven on a baking tray, turn off the heat and leave for 3-5 minutes to dry the glaze and turn it translucent. Grease and base line a 900g/2lb loaf tin. Heat the mixture in a small pan, or in the microwave, until the sugar has dissolved and you have a syrup.īrush the lemon glaze all over the cake and leave for a few minutes to set. Leave the oven turned on.īrush the cake with the warmed apricot glaze and leave for five minutes while you make the lemon glaze.įor the lemon glaze, mix together the lemon juice, zest and icing sugar. This will allow the steam to escape before you glaze the cake.
Equipment and preparation: You will need a 26cm x. Remove the cake from the tin, turn onto a cooling rack and leave to cool for 10 minutes. Easy, but impressive - Raymond Blancs lemon cake recipe has been served at his restaurant for the past 25 years. The cake is cooked when a knife blade inserted into the middle comes out clean. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle.
Pour the batter into the prepared tin and bake in the oven for 50-60 minutes, turning halfway through cooking. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. Sift the flour and baking powder into a separate bowl then whisk it into the egg mixture until you have a smooth batter.
In a large mixing bowl, whisk together the eggs, sugar, cream, lemon zest, rum, salt and butter. Lightly butter a 26cm x 9cm x 8cm/10in x 3½in x 3in loaf tin and line it with greaseproof paper.