How to brighten your day: make a lemon cake!
This was my breakfast this morning: a simple, soft and perfumed lemon cake, just perfect for dunking into your tea or coffee.
Autumn is here and I am feeling the need for some comfort food, summer seems so far away now.
Since I started working part time at my local (I literally just have to cross the road!) organic health food shop I feel so much more "balanced". I have been writing this blog for 6 years now but this is really a hobby to me and I needed something a little bit more that would also fit around the children.
I would have never thought that a little job in a shop would give me so much satisfaction: the shop is very small and I am often on my own there, the owner is very nice and I love the food I am selling.. in fact I am buying so many things there that it is more what I spend than what I earn.. but least I am buying healthy stuff.
Back to the cake: if you fancy making this one get some good quality lemons, organic or unwaxed because you will need the zest as well as the juice. This sponge is delicious on its own but it is also great filled with lemon custard or lemon curd. You could also make a syrup with the same quantity of lemon juice and powdered sugar, let it boil for a couple of minutes and pour it over the surface of the cake.
I made it using white spelt flour but you can use ordinary plain wheat flour if you prefer.
- Prep Time : 20 minutes
- Cook Time : 45 minutes
- Yield : 6
Whip the eggs with the sugar to a creamy consistency.
Add the oil and the sifted flour a little at a time. Add the vanilla essence and the zest of the lemons (wash and dry them first before zesting them) and the water. Gently mix and then add the lemon juice. Stir well and then pour the mixture onto a well greased 22 cm or 9 inch springform pan. The mixture will be quite runny.
Bake at 170C or 340F for about 45 minutes on the lower rack of the oven. In the last 5 minutes of cooking check with a toothpick if it is ready.
When the cake has cooled down sprinkle it with vanilla powdered sugar or slice it in the middle and fill it with lemon custard or lemon curd.