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Very lemony lemon cake recipe
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Diana Henry,
The Telegraph s award-winning cookery writer
12 May 2021 ⢠3:00pm
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Iâve made lots of lemon cakes over the years â simple ones baked in a loaf tin, round ones filled with lemon curd and covered in buttercream icing. I wanted to make one that was intensely lemony, a bit more grown-up than most. This is it. You donât have to ice this cake â the icing does make it sweeter. If you prefer a more mouth-puckering lemon experience, dust the top with icing sugar before serving it and leave it at that.
Prep time: 30 minutes |
Torta della nonna recipe
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Prep time: 35 minutes, plus chilling |
Cooking time: 1 hour 10 minutesÂ
SERVES
METHOD
Mix the flour, sugar, baking powder and salt in a bowl. Add the butter and knead quickly, then add the eggs and lemon zest and knead until smooth. Cover and rest in the fridge while you make the cream.
Have a large bowl of ice cubes ready (or iced water in the sink) to cool the mixture. Place the milk and lemon zest in a pan and bring to a boil, then strain this through a sieve.
Whisk the sugar and egg yolks together until light and creamy, then add the flour little by little.