Wednesday, June 8, 2011

Luscious Lemon Cake

Luscious lemon cake 
I couldn't find my fluted ring pan. I also iced and cut it when cake was still hot because I was dying to try it!
Melted butter or margarine, for greasing
4 large eggs
1 + 1/4 cups caster sugar
180g butter, melted, cooled
3 lemons, rind finely grated, juiced (1/3 cup)
1 + 1/4 cups self-raising flour
Lemon icing
6 tbs fresh lemon juice
50g butter, melted and cooled
360g (2 1/4 cups) pure icing sugar, sifted

Preheat oven to 180°C (160 fan forced). Lightly brush a 24cm (3-litre/12-cup) fluted ring pan with the melted butter or margarine to grease.
Beat the eggs and caster sugar in a large mixing bowl with electric beaters until very pale and thick and a ribbon forms when beaters are lifted. 
Combine the cooled butter with the lemon rind and 80mls (1/3 cup) of the lemon juice (reserve the remaining juice to make the icing). 
Sift half of the self- raising flour over the top of the egg mixture and fold in very gently with a large metal spoon until just combined. Add the butter and lemon mixture and fold in gently. Sift over the remaining self-raising flour and fold in very gently to combine.
Pour the mixture into the greased pan and bake in preheated oven for 25 minutes or until golden and a skewer inserted into the cake comes out clean**. 
Stand cake in pan for 10 minutes before turning onto a wire rack to cool. 
To make the lemon icing, combine the reserved lemon juice and butter in a saucepan and stir over medium heat until butter is melted. Place the icing sugar in a bowl and stir in the lemon juice mixture with a wooden spoon until the icing is smooth.
Place the cake on the wire rack over a tray and pour the icing evenly over the cake in a steady stream, allowing the icing to run down the sides (the excess icing will drip onto the tray). Allow the icing to set.

**different cooking time will be required if you use a 'solid' pan, ie square, round or rectangle. The donut shaped ring tin will take half the time of a 'solid' tin. Also note that if you use a 'solid' tin, there is a very good chance that it will sink in the middle.

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