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
- 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.
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