As you read in my previous post about my luscious Lemon and Cream Cheese Cake Balls , I used Mum’s Lemon Cake recipe and I told you I used half of the end product to make the balls. The other half, I just drizzled it with lemon glaze and enjoyed it as it was.
Well, as I promised you, I’ll help you make this cake and glaze, too, but I’m thinking that I should give you the initial amount of ingredients – not cutting them in half- because this cake is to die for, so rich and velvety that you might want to have a full pan of it to get you through the week…! Once you cut the first slice you won’t be able to get it of your mind, so a full recipe is all you need.
WHAT YOU NEED TO KNOW:
For the cake:
- 5 eggs
- 250 gr butter
- 2 1/2 cup sugar
- 500 ml milk (I used almond)
- 3 1/3 cup all purpose flour
- 1 teaspoon vanilla (powder or extract)
- 2 little bags baking powder (40 gr)
- lemon zest from 2 lemons
- In your mixer,with the paddle attachment on, put the butter and beat, at medium speed, for 5′, until it becomes fluffy.
- Preheat the oven at 200 C ( 390F).
- Greese a big pan, square or round – I used a rectangular one 33 x 23 cm (13 x 9 inch)- with a little butter and sprinkle some flour in. Shake and tap the pan until the flour covers all the surface. Toss the excess flour.
- Separate the egg yolks (in a medium bowl) from the egg whites (in a large bowl).
- Keep the speed at medium, add the first yolk and wait for 1′.
- Add a little sugar and wait for 2′.
- Add the second yolk, followed by a little more sugar. Do the same, alternating egg yolks and sugar, until they’re finished.
- Keep the mixer on and add the vanilla and lemon zest.
- Now, work similarly, alternating the milk, flour and baking powder, showing faith and patience! When they’re finished, turn the mixer off.
- In a separate bowl, whisk the egg whites, for about 5′, until they turn into a white mousse, forming steady peaks.
- Using a scraper spatula, add the egg whites into the cake batter, folding them in circular movements. Don’t overdo it, you need the air from the egg whites to help the mixture remain fluffy and airy.
- Pour the mixture in the pan and bake for 1 hour. Half the way through, cover the cake with aluminum foil, so that the top doesn’t get burnt.
- Insert a knife in the cake and if it comes out clean, it is ready. Let it cool for 15′.
- You won’t be able to transfer it to another platter or tray successfully because it’s too big, so the glaze will be added in the pan. You can try to cover the pan with a large platter and flip it – and pray – for the cake to fall on the platter so you can serve it in a more beautifull way. It’s up to you (New York, New Yoooork!!!)
For the Lemon Glaze:
- 300 gr confectioner’s sugar
- juice from 1 lemon
Mommy has taught me that you can make plain Sugar Glaze by simply whisking together powdered sugar and a few tablespoons of water until it becomes thick but still a little runny. It takes seconds to make and depending on the liquid you add to replace water, you can have any flavor of glaze you want.
- In a medium bowl, add the sugar and start by adding 2 tablespoons of juice.
- Whisk it with a whisk in your hands (not a mixer) until it becomes a thick paste but quite runny mixture.
- If it’s too runny, add sugar. If it’s too thick add just a little lemon or if you want it less tangy, add just a little water.
- Pour it over the cake and using the back of a spoon help it cover all the surface. You have to do it quickly because the glaze hardens very easily.
- If you, indeed, have managed to remove the cake from the pan successfully, let the glaze form nice drizzles on the sides on its own.
- Let it cool and harden for about 1 hour.
After all this, you will have a nice sugary and lemon-y crust over a rich and palatable cake that will drive you crazy !!