- Preheat the oven to Fan 170°C
- Grease a 6 hole silicone mini bundt pan and place on a baking tray.
- Cream together the butter and the caster sugar for a few minutes until pale and fluffy.
- Add the flour, coconut, salt and lemon to the mixing bowl followed by the eggs and milk.
- Beat to combine on a medium speed for about 10 seconds.
- Scrape down the sides of the bowl and beat the mixture again for another 5-10 seconds until well combined.
- If you have a piping bag, then pipe the mixture evenly into the 6 holes. Pipe in a circular motion around the centre until the mould is almost filled. Alternatively if you do not have a piping bag, carefully spoon the mix into the moulds.
- Place the tray in the preheated oven for 18-20 minutes until the tops are a light golden brown. A cocktail stick inserted into the sponge should come out clean.
- Once cooked, leave to cool in the pan for 5-10 minutes before carefully turning out onto a wire rack to cool completely.
- To make the glaze, place the icing sugar in a bowl and gradually add the juice of the lemon until thick but still pourable. If the glaze is still too thick, add a drop of water.
- Spoon the glaze over the cooled bundt cakes and sprinkle with dessicated coconut and leave for a few minutes to set.
Lemon cake has to be one of my all-time favourites. Give me a refreshing slice of zingy lemon over chocolate any day! So after watching Raymond Blanc make his glazed lemon cake on his recent and thoroughly enjoyable series of Kitchen Secrets, naturally I had to give it a try.
After sharing on the LBC Facebook page that I had said cake in the oven, one of my followers brought this blog entry by the fabulous Poires au Chocolat to my attention. It highlights a difference in the recipe between the cake he made on the TV programme and the one on the BBC website, the difference being the addition of the juice of 3 lemons on the TV version (a lot of extra liquid!). According to Raymond, “adding lemon juice makes it more lemony but perhaps a little more dense. It’s delicious either way!”
On tasting of the cake made as per the website version (i.e. made minus juice), I concluded that although the texture was deliciously light, the lemon flavour was lacking and came simply from the glaze rather than the cake itself. Wanting to improve on this, I made version number two with the addition of the juice of two lemons. The resulting cake was extremely heavy and custard like, not what I had in mind in the search for light lemony perfection!
Cue take 3! I substituted the rum for equal quantities of lemon juice resulting in extra flavour and same consistency for ultimate light, fluffy sponge! Resulting cake was in fact so good, I almost didn’t want to give away my secret!
And so reluctantly…here is the recipe for said citrus ambrosia!
5 large eggs
300g golden caster sugar
140ml double cream
zest of 3 lemons
1½ tblsp lemon juice
80g unsalted butter, melted
pinch of salt
240g plain flour
½ tsp baking powder
to glaze the cake
2 tblsp apricot jam
150g icing sugar, sifted
zest and juice of 1 lemon
- Preheat the oven to Fan 180°C and grease and line two 9x19cm tins.
- Sift together the flour, salt and baking powder.
- In a large bowl whisk together the eggs, sugar, cream, zest, juice and melted butter.
- Now add the sifted flour, salt and baking powder and whisk until combined.
- Pour into the prepared tins and bake in the preheated oven for 40-45 minutes until well risen and a skewer inserted into the middle comes out clean.
- Leave the oven on.
- Leave the cakes to cool for a minute before removing them from their tins, peeling off the paper and leaving to cool for a further few minutes.
- Meanwhile, warm the apricot glaze in the microwave before brushing it liberally onto the top and sides of each cake.
- Leave for 5 minutes whilst you make the glaze by simply beating together the lemon juice, zest and sifted icing sugar.
- Now brush the top and sides of the cakes with the glaze.
- Place the cakes back into the oven, turn it off and leave them for 4 minutes to set the glaze before removing them and leaving to cool completely.
- Serve with a cup of tea and some spring sunshine.