Lemon Cake

This is a real French favourite and one of Le Manoir’s, delicious for afternoon tea, which has been served here for the last 25 years. You will love it so much you will be tempted to make the recipe for three cakes.

Lemon Cake

Ingredients Required

For the cake:
5 Whole eggs(*1), (free range or organic)
300g Caster sugar
140g Double cream
3 Whole lemons (zest, finely grated)
25ml Dark rum
1 pinch Salt
80g Unsalted butter, melted
240g Plain flour, sieved
½ tsp Baking powder(*2)
For glazing the cake:
50g Apricot jam, warmed in a saucepan
For glazing the cake with lemon & icing sugar:
3 tbsp Lemon juice
1 Whole lemon (zest, finely grated)
150g Icing sugar

Cooking Method

To make the Cake

  1. Pre heat your oven to 180°C.
  2. Lightly brush your loaf tin with a little softened butter and line with the 
greaseproof paper(*3).
  3. In a large bowl whisk together the eggs, sugar, cream, lemon zest, rum, salt and butter.
  4. Separately, in a large bowl, sieve together the flour and baking powder(*4).
  5. Whisk the flour into the egg mixture until smooth.
  6. Fill the tin with the mixture and bake for 50-60 minutes approximately, turning round halfway through cooking.
  7. To check if it is cooked insert a small knife blade into the middle of the cake, if it comes but clean it is done: the core temperature at this point will be 88°C.
  8. Turn it out onto a baking rack and leave to cool for 10 minutes(*5).

To glaze with Apricot Jam

  1. Lightly brush the cake all over with the warmed apricot jam and leave for 5 minutes(*6). 

To glaze with Lemon & Icing sugar

  1. In a small bowl, mix together the lemon juice, zest and icing sugar.
  2. In a small saucepan or in a microwave, heat the lemon and icing sugar mixture until the sugar has dissolved into a syrup, the temperature should be 35°C.
  3. Brush the lemon and icing sugar glaze all over the cake and leave for a few minutes to set, the glaze should be even and thin, if it is too thick the glaze will run when heated in the oven. 
  4. Place the glazed cake back in the oven, turn off the heat and leave for 3-5 minutes. This will turn your glaze translucent and dry it out making it easier to handle.
  5. Allow to cool to room temperature before slicing and serving to your guests.