Raymond Blanc’s Lemon Cake

Lemon Cake Glazed
Raymond Blanc’s Kitchen Secrets is a favorite programme of mine. I really wanted to make something from this series and settled on the Lemon Cake, its one of the easier recipes featured on the programme. Kitchen Secrets is a wonderful series, Blanc demonstrates very well key techniques in cooking and baking that make quite a difference, so even if you don’t feel like tackling any of the recipes, you still will definitely learn better skills.

Here is the link to the recipe at bbc.co.uk: www.bbc.co.uk/food/recipes/lemon_cake_29430

Here is a PDF print version:http://www.bbc.co.uk/food/recipes/lemon_cake_29430.pdf

Equipment and preparation: You will need a 26cm x 9cm x 8cm/10in x 3½in x 3in loaf tin.


For the cake
For the apricot jam glaze
For the lemon glaze

lemon, zest and juice
150g/5oz icing sugar

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.
  2. Lightly butter a 26cm x 9cm x 8cm/10in x 3½in x 3in loaf tin and line it with greaseproof paper.
  1. In a large mixing bowl, whisk together the eggs, sugar, cream, lemon zest, rum, salt and butter.
  2. Sift the flour and baking powder into a separate bowl then whisk it into the egg mixture until you have a smooth batter.
  3. Pour the batter into the prepared tin and bake in the oven for 50-60 minutes, turning halfway through cooking. The cake is cooked when a knife blade inserted into the middle comes out clean.
  4. Remove the cake from the tin, turn onto a cooling rack and leave to cool for 10 minutes. This will allow the steam to escape before you glaze the cake. Leave the oven turned on.
  5. Brush the cake with the warmed apricot glaze and leave for five minutes while you make the lemon glaze.
  6. For the lemon glaze, mix together the lemon juice, zest and icing sugar.
  7. Heat the mixture in a small pan, or in the microwave, until the sugar has dissolved and you have a syrup.
  8. Brush the lemon glaze all over the cake and leave for a few minutes to set.
  9. Place the glazed cake in the oven on a baking tray, turn off the heat and leave for 3-5 minutes to dry the glaze and turn it translucent.
  10. Remove the cake from the oven and leave to cool to room temperature before serving.

Lemon Cake with apricot jam


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