Sometimes my second son asks me for a lemon cake which he really likes. I have tried so many different versions over the years and now finally I am happy with the result!
I have made a gluten and dairy free version but you can use regular flour without any problem!
This cake is also the base for a beautiful festive dessert, the Clementine Trifle !
My Cookbook: Dinner is ready!
If you are always looking for tasty, simple and inexpensive everyday recipes, you should take a look at my book “Dinner is ready!”. There you will find a wonderful selection of vegetable-rich, relatively quick-to-prepare dishes, like for example several One Pot recipes.
Over 20 new recipes that don’t (and never will) exist on my blog and QR codes for each category that lead directly to more recipes in that category.
Here is an overview of the categories in the cookbook:
- Carb-heavy side dishes
- Vegetable side dishes
- Recap of the 4 fastest dessert recipes from the blog
- Printable Shopping list and a printable weekly meal planner
- For the dough
- 300 g vegetable oil
- 50 g water
- 350 g gluten free flour (or normal if you prefer)
- 300 g sugar
- 2 tea spoons baking powder (glutenfree)
- 6 eggs
- Zest 3 unwaxed lemons
- For the icing
- Juice of 2 lemons
- 300 g icing sugar
Preheat to oven to 175C.
Zest the skin of 3 lemons.
Mix eggs, vanilla, vegetable oil, water and sugar until foamy. Sift the flower, baking powder and lemon zest and add slowly to the egg mixture.
Pour the whole dough in whatever mould you prefer and bake until its is baked through. In a loaf tin, for example, the cake takes about 50 minutes.
Now mix the icing sugar with the lemon juice – adding one tea spoon of lemon juice at the time. You need to add only as much lemon juice as you need to make a thick icing that will drizzle down the sides of the cake very slowly. You probably won’t need all of the lemon juice.
Once the cake is out of the mould, prick it all over with a fork and drizzle the icing over it. That way the cake will be very moist.
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