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Spring Lemon Cake

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Test Description
Spring-Lemon-Cake-recipe

Instructions

  1. Whisk egg yolks, sugar, finely grated lemon rind and juice of 1/2 the lemon until pale. Carefully fold in the stiffly beaten egg whites then the sifted flours. Pour mixture into an 8-inch deep, round cake pan, greased and base lined.
  2. Bake in a moderate oven at 350°F for about 35-40 minutes until cooked.
  3. Leave cake in the pan and pierce the top with a skewer.
  4. Dissolve the sugar in the remaining lemon juice and 1 tbsp water over a gently heat until clear. Bring to boil for 2 minutes then spoon over the cake. Cool.
  5. Cut the cake in half and sandwich together again with 4 tbsp of the lemon curd.
  6. Frosting: Beat together the cream cheese and butter until smooth. Add the sugar, yogurt and remaining lemon curd. Spread the frosting over the top and sides of the cake.
Recipe Source
“Cakes, Desserts & Ice Cream” by Billington’s

Ingredients

  • 4 cage-free organic eggs, separated
  • 2/3 cup Billington’s Light Brown Muscovado Sugar or Wholesome! Organic Light Brown Sugar
    Wholesome_Billingtons_Muscovado
    Billington's Natural Light Brown Muscovado Sugar
    Buy Now Find In Store
  • 1 lemon
  • 1/8 cup corn flour
  • 1/2 cup all purpose flour
  • 1 tbsp Billington’s Light Brown Muscovado Sugar or Wholesome! Organic Light Brown Sugar
    Wholesome_Billingtons_Muscovado
    Billington's Natural Light Brown Muscovado Sugar
    Buy Now Find In Store
  • 5 tbsp lemon curd
  • 1 cup cream cheese
  • 1 stick butter, softened
  • 1/4 cup Billington’s Light Brown Muscovado Sugar or Wholesome! Organic Light Brown Sugar
    Wholesome_Billingtons_Muscovado
    Billington's Natural Light Brown Muscovado Sugar
    Buy Now Find In Store
  • 2 tbsp natural yogurt
  • Fresh or candied flowers