Lemon Drizzle Cake
Recipe from Kitchen Secrets by Raymond Blanc.
Perfect for afternoon tea, this has been served at Le Manoir for the past 25 years.
Preparation: 15 mins plus cooling.
Cooking: 50 mins - 1 hour.
Special equipment: Loaf tin, cook's thermometer.
|5||Organic/free range eggs|
|3||Whole lemons (zest, finely grated)|
|80g||Unsalted butter, melted|
|½ tsp||Baking powder|
|For the glaze|
|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)|
To prepare the cake
Preheat the oven to 180°C/Gas 4. Lightly grease the loaf tin and line with greaseproof paper (*1). 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.
To bake the cake
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 (*2) and leave to cool for 10 minutes.
Lightly brush the cake all over with the warm jam (*3). 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 (*4), until smooth. Brush the lemon glaze evenly over the top and sides of the cake (*5) and leave for a few minutes to set. 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.
Recipe from Kitchen Secrets by Raymond Blanc, published by Bloomsbury.
Recipe © Raymond Blanc 2011.
Photograph © Jean Cazals 2015.