The exact origin of lemon cake is unknown. It is probably derived from the pound cake, which was first baked in England around 1700. A pound of each ingredient was used to make a simple, heavy cake to feed large groups of people. It’s a favorite for tea time at our home.
Ingredients
- 4 eggs
- 230 gr sugar
- 175 gr flour
- 4 gr baking powder
- 4 gr lemon zest
- 80 gr butter
- 100 gr double cream
- 100 gr water
- 100 gr sugar
- 100 gr lemon juice
Directions
- Cream the eggs and sugar together until pale and creamy
- Add flour and baking powder
- Add the zest and butter
- Add the double cream
- Pour the cake mixture into mould (buttered and floured)
- Bake for 30 min. at 165°C
- Make the syrup by bringing the water and sugar to a boil
- Remove from the heat and add the lemon juice
- Drizzle over the still hot cake
