Lemon and Almond Cake

Ok, I will admit I didn’t read through the whole page this recipe was on before I started making it.  The title hooked me, I love almond cake and my sister loves lemon cake… perfect!

When I finally read through the whole thing, and the suggestion to wrap the cake in foil and leave it for a couple of days before actually eating it, I was annoyed..  When I make a cake, I want to be able to eat it NOW – maybe this impatience is the Gen Y in me coming out?

As much as it pained me to do it, once the cake was cooled, I carefully wrapped it in a couple of layers of foil and left it for two days before we tasted it.

The lemon flavour was quite intense – paired with some fresh strawberries and sprinkled with icing sugar it was really nice, and not too tart. It is a really moist and dense cake (hence the name ‘Damp Lemon & Almond Cake’ I guess),  and the texture reminded me of the Coffee Club’s Orange and Almond loaf which is one of my all time favourites.  I will make this again, just to substitute the lemon for oranges.

This cake is perfect to make on a Friday afternoon & then enjoy on a lazy Sunday.

Damp Lemon & Almond Cake copy

Nigella Lawson’s Damp Lemon & Almond Cake (from How to be a Domestic Goddess)

225g soft unsalted butter

225g caster sugar

4 large eggs

50g plain flour

225g ground almonds

1/2 teaspoon almond essence

grated zest and juice of 2 lemons

  • Preheat the oven to 180 degrees
  • Cream butter and sugar until almost white.
  • Beat in the eggs, one at a time, adding a quarter of the flour after each addition
  • When all eggs and flour have been added, stir in the ground almonds, then the almond essence, lemon juice and zest.
  • Pour mixture into 21-23cm springform cake tin (lined on the bottom) and bake for approximately one hour.  Check after 30 minutes and if it’s browning too quickly cover the top with foil.
  • Cool in tin for 5 minutes, and then remove onto a wire rack
  • Once cool, wrap well in foil for a couple of days before eating.

Lemon Coconut Cake

When I want to bake with Liam, I always want a simple recipe that doesn’t require too much preparation.  Last week when he was in a good mood and I wanted to use up a container of sour cream that was sitting in the fridge,  I turned to my trusty Donna Hay ‘Fast, Fresh and Simple’ book & found a recipe for lemon yoghurt cake which Iooked like it would fit the bill.

My little helper

My little helper

I’ve written out the actual recipe from the book and have added the adjustments I made, due to not have all of the ingredients.

My version turned out lovely and moist.  Instead of using lemon frosting, I made a simple plain icing which worked well.

 

3/4 cup vegetable oil (replaced with 3/4 cup of light virgin olive oil)

2 eggs

1 tablespoons finely grated lemon rind

2 tablespoons lemon juice

1 cup thick natural yoghurt (200g of light sour cream and an extra 2 tablespoons of milk)

1 3/4 cups castor sugar

2 cups self raising flour

I also added 1/4 cup of coconut

 

Lemon Frosting

3/4 cup granulated sugar

1/4 cup lemon juice

 

  • Preheat oven to 180 degrees
  • Place the oil, eggs, rind, lemon juice, yoghurt (sour cream & milk) and sugar in a bowl and whisk to combine.
  • Sift over the flour and add the coconut and stir until smooth
  • Pour the mixture into a greased 24cm fluted ring tin and bake for 35 minutes or until cooked when tested with a skewer
  • While the cake is still hot, remove from the tin and place on plate
  • To make lemon frosting gently stir together the sugar and lemon juice and spoon over cake and allow to set.

 

** You can also just use a plain icing as I did which also works well.

 

Lemony Goodness

Lemony Goodness