Lemony Lemon Cake

We enjoyed this cake one Sunday afternoon with our neighbour a couple of weeks ago.

Lots of lemons. And just for fun, I added some lemon verbena! 😀

Lemony Lemon Cake      

Cake ingredients (Makes one 26cm cake):

  • 2 sticks (225g) unsalted butter, at room temperature
  • 1 ¾ cups (400g) sugar
  • 4 eggs, at room temperature
  • Zest of 4 lemons
  • 3 cups (375g) all-purpose flour
  • 15 fresh verbena leaves
  • 1 ½  tsps baking soda
  • 1 tsp salt
  • 1/4 cup (60 ml) freshly squeezed lemon juice (about 1 lemon)
  • 3/4 cup (180 ml) buttermilk, at room temperature

Lemon syrup:

  • 1/2 cup (110 ml) sugar
  • 1/2 cup (120 ml) freshly squeezed lemon juice (about 2 lemons)

Preheat oven to 190°C. Grease and flour cake pan.

Sift together flour, baking powder, baking soda, and salt, and set aside. Combine the lemon juice and buttermilk in a separate bowl. Cream together butter and sugar until pale and fluffy. Mix in eggs one at a time. Stir in lemon zest. Fold in 1/3 of the flour mixture, then gently mix in about 1/2 the lemon buttermilk mixture, another 1/3 of the flour, and the rest of the buttermilk. Mix the last 1/3 of the flour with the lemon verbena leaves and whizz in a food processor until the lemon verbena is just little green specks, then fold into the cake batter. Pour batter into prepared pan and bake for 35-45 minutes.

About 10 minutes before the cake is ready, gently heat 1/2 cup sugar and 1/2 cup lemon juice in a small saucepan, stirring until the sugar dissolves.When cake is done, let rest for a few minutes, then turn the cake out of the pan onto a wire rack set over a tray. Use a toothpick or skewer to poke holes in the top of the cake. Slowly pour warm lemon syrup over the top of the cake. Let cake cool completely.

ENJOY!

Link for conversion tables:

http://www.traditionaloven.com/tutorials/conversion.html