As is the case with most food, nothing compares with dishes or desserts that are freshly made. Not only are home baked cakes a treat, they are a great way to get children interested in the kitchen.
This glazed lemon cake needs to rest for an hour after being removed from the oven so that the glaze can harden. The cake can also be made one day in advance, and is delicious with morning coffee or afternoon tea.
Glazed lemon cake; serves ten
Cake mixture Ingredients
Finely-grated zest of 2.5 lemons
5 whole eggs
350g (12oz) caster sugar
A pinch of salt
Juice of 1 lemon
150ml (5fl oz) double cream
275g (10oz) plain flour
10g (1/4oz baking powder
100g (4oz) unsalted butter, melted Butter and flour for lining baking tin
Juice of half a lemon
100g (4oz) icing sugar
2 tablespoons orange marmalade
30cm x 10cm x 8cm cake tin
1. Preheat the oven to 180C. Combine the lemon zest, eggs, caster sugar and salt in a mixing bowl. Whisk at top speed for five to seven minutes until the mixture has thickened. Add the lemon juice towards the end.
2. Place the bowl on a work surface and fold in the cream. Sieve the flour and baking powder over the mixture and fold in delicately with a spatula. At this stage, add the melted butter, little by little, folding and lifting the mixture gently.
3. Grease the inside of the cake tin with butter, then dust with flour – about 10g (quarter ounce) of each. Turn the tin over and knock it against the table to remove excess flour.
4. Pour the cake mixture into the prepared tin, ensuring that the mixture reaches up to 2cm from the top. Place on the middle rack in the preheated oven and cook for 55 minutes.
5. The cake will be cooked when the top is slightly convex. To be certain, slide a needle into the middle of the cake and wait two seconds. Remove the needle, which should be very clean and hot.
Remove the cake from the oven, and turn on to a cooling rack for at least an hour until cold.
6. Increase the oven temperature to 200C.
7. To glaze the cake, thoroughly mix the lemon juice and the icing sugar until you get a loose, homogeneous mixture.
8. Warm the orange marmalade in a small casserole. Place the cake on a pastry sheet and, using a pastry brush, glaze the top and sides with the marmalade. This forms a base onto which the icing can fix itself.
9. Cool down for five minutes. Lightly heat the lemon and icing sugar for one minute until just warm, then brush over the cake. Place the cake in the oven for 30 seconds.
10.Remove the cake from the oven and allow to rest for a further hour so that the glaze can solidify. When it is completely cold, it is ready to serve.