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Recipes
lemon cake

Lemon cake recipe

As light as a cloud

Serves12
Preparation15 Mins
Cooking Time60 Mins

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.

Ingredients Required

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

For the glaze

50g
apricot jam, warmed
finely grated zest of 1 lemon, plus 3 tbsp juice
150g
icing sugar

Cooking Method

Chef tips

"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."

Voila!

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This recipe is adapted from the book Kitchen Secrets

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.

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