Follow this Raymond Blanc’s Lemon Cake recipe and the result will be fresh, zesty and as light as a cloud. A real winner with family and friends, plus you can make the lemon cake in advance; the glaze will prevent it from drying out.
Lemon cake with tea is a grand tradition at Belmond Le Manoir au Quat’Saisons, and it has been served here for more than 30 years so I challenge you to make a better one than this!
If you follow my lemon cake recipe, the result will be fresh, zesty and as light as a cloud. A real winner with family and friends, plus you can make the lemon cake in advance; the glaze will prevent it from drying out. That makes it an excellent option for bake sales.
The lemon glaze must be even and thin; if it is too thick it will run in the oven.
Replace the lemons with other citrus fruit, such as oranges or grapefruit, using marmalade in place of the apricot jam.
This Raymond Blanc’s Lemon Cake recipe is adapted from the book Kitchen Secrets by Raymond Blanc – Chef Patron of Le Manoir aux Quat’ Saisons – a country house hotel and 2 Michelin starred restaurant in Great Milton, Oxfordshire.
Discover more at raymondblanc.com
Raymond’s love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities – and useful tips throughout – this book brings Gallic passion and precision into the home kitchen.