Recipe notes by Raymond Blanc
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.