Raymond Blanc’s Lemon Cake Recipe
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.
British
15 Mins
60 Mins
Medium
Serves 12
Image: Raymond Blanc
Ingredients
For the lemon cake- butter, to grease the tin
- 5 organic/free-range medium eggs
- 300g caster sugar
- 140ml double cream
- finely grated zest of 3 lemons
- 25ml dark rum
- 1 pinch sea salt
- 80g unsalted butter, melted
- 240g plain flour
- ½ tsp baking powder
- 50g apricot jam, warmed
- finely grated zest of 1 lemon, plus 3 tbsp juice
- 150g icing sugar
Method
Step 1
- Have all the ingredients at room temperature before you start.
- Preheat the oven to 180°C/Gas 4.
- Lightly grease the loaf tin and line with greaseproof paper. Leave some paper overhanging the sides when you line the tin; this will enable you to lift out the cake by the paper, making it easy to de-mould.
- In a large bowl, whisk together the eggs, sugar, cream, lemon zest, rum, salt and melted butter.
- Sift the flour and baking powder together, then whisk into the egg mixture until smooth.
Step 2
- Spoon the mixture into the loaf tin and gently level the surface.
- Bake for 50 minutes – 1 hour, turning the tin around halfway through cooking.
- To test the cake, insert a small knife into the middle – if it comes out clean, the cake is cooked.
- Turn out onto a wire rack and leave to cool for 10 minutes.
- Do not leave your cake to cool in the tin, as this would prevent the steam from escaping, making your cake heavier.
Step 3
- Lightly brush the cake all over with the warm jam. The jam creates a barrier, so the lemon glaze is not absorbed. Leave for 5 minutes.
- Mix the lemon zest and juice with the icing sugar in a small pan and warm over a low heat to 35°C, until smooth. If the glaze is any hotter, it will re-crystallise, losing its shine and crispness.
- Brush the lemon glaze evenly over the top and sides of the cake and leave for a few minutes to set.
Step 4
- Place the cake on a baking tray in the oven, turn off the heat and leave for 3–5 minutes to dry the glaze – it will become translucent.
- Allow to cool before slicing.
