So the baking continues and my husband said this was the best lemon cake he’d ever had!
I used the recipe on the packet of the Doves Farm Organic wholemeal self-raising flour which I used in the cake. However, I have altered it slightly – I used a loaf tin, not two sandwich tins, I cut out the zest as my son seems to react to it (he has food allergies) and I did not use lemon marmalade but instead a drizzle.
So this cake had wholemeal flour and no butter and it tasted great! It was important to whisk the egg whites well, though, and fold in carefully. I created a lemon drizzle by mixing lemon juice with caster sugar and pricked the cake all over with a fork, poured this over and left the cake in the tin until cold. Delicious!
4 oz caster sugar
4 oz wholemeal SR flour
2 lemons, juice only
75g caster sugar
1 lemon, juice only
1) Separate the eggs and beat the egg yolks together with the sugar until thick and creamy. Beat in the flour.
2) In a separate bowl whisk the egg whites until stiff, then fold them into the yolk mixture with a metal spoon. Do this carefully, you don’t want to lose much air!
3) Transfer to a loaf tin and bake for 30 minutes at 180 (turning to 160 if starts to brown).
4) While the cake is warm, prick all over with a fork. Then pour over the drizzle and leave in the tin until cold.