Easter Lemon Cake

Sponge:
85g unsalted butter at room temperature
245g caster sugar
Grated zest of 1 1/2 unwaxed lemons
15g poppy seeds
165ml whole milk
235g plain flour
2 teaspoons baking powder
1/2 teaspoon of salt
3 egg whites

Lemon syrup:
1 lemon, zest and juice
50g sugar

Lemon glaze:
1 lemon, juiced
250g icing sugar

24cm ring mould, greased and dusted with flour

Method:

Before getting started, preheat the oven to 170°C/fan 150°C/gas 4

1. Place the butter, sugar, lemon zest and poppy seeds in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until all the ingredients are well mixed (don’t worry if the mix looks slightly split). Slowly add the milk and continue to beat until smooth.

2. In a separate bowl, combine the flour, baking powder and salt. Add the flour mixture so the butter mixture is light and fluffy.

3. In another bowl, whisk the egg whites with a handheld electric whisk until stiff peaks form. Using a metal spoon, fold the egg whites into the cake mixture until well mixed but do not over mix. Pour into the prepared ring mould and smooth over with a palette knife. Bake in the preheated oven (170°C/fan 150°C/gas 4) for about 30 minutes, or until the sponge bounces back when touching.

4. For the syrup, put the lemon juice and zest, sugar and 100ml water in a small saucepan and bring to the boil over a low heat. Raise the heat and boil until it has reduced by half, or until it has a thin syrup consistency. When the hot cake comes out of the oven, pour the syrup all over the top. Leave to cool slightly in the mould before turning out onto a wire cooling rack.

5. For the glaze, mix the lemon juice and icing sugar, in a bowl until smooth (you might like to add some yellow food colouring). When the cake cools down, pour the icing all over the top.

I like to sprinkle some poppy seeds on top, but you could use chocolate Easter eggs to decorate too – Happy Easter all!

Recipe by Forest Lodge Chef, Maja Palmer.