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Wait at least 15 minutes for it to cool down before removing from pan, and once removed let it cool (ideally on a cooling rack) for 10 more minutes. Pour batch into the pan and pop in the oven at 350☏ (180☌) for 25 to 35 minutes, or until a toothpick comes out clean when inserted. In a small bowl, whisk together the flour, salt and baking soda. Add the egg and beat until well combined, about 15 seconds. In a medium bowl, beat together with an electric mixer the butter, sugar, and lemon zest.

Add again 1/3 of the dry ingredients and mix, add the remaining half of milk and mix, and finally add the remaining 1/3 of flour mixture and mix with folding motions. For the Cake 200 grams soft unsalted butter (plus some for greasing) 200 grams caster sugar 200 grams ground almonds 100 grams fine polenta (or cornmeal). Preheat the oven to 350 and grease a 6 round cake pan. Then add 1/2 of the liquid mixture (milk + lemon juice) and mix. Then add juice from another lemon and eggs and yolks, one at a time, whisking at high speed for about 10 secs each.Īdd 1/3 of the dry ingredients (flour + baking powder) into the mixture and mix. In a large bowl, mix butter with sugar and lemon zest. Meanwhile, in a medium bowl, sift flour and baking powder.

Grease a 7 x 11 inches pan (or similar, it can also be a loaf pan).Īdd juice from one lemon to a cup of milk, stir and let rest for at least 10 minutes This lemon cake recipe came about when a colleague at work gifted me a bag of lemons, fresh off the tree and its been one of my favourite cakes ever since. Lemon Cake: 2 1/4 cups all-purpose flour 2 1/2 tsp baking powder 1/2 tsp salt 3/4 cup unsalted butter room temperature 1 Tbsp lemon zest from one large.