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

28 thoughts on “Lemony Lemon Cake

  1. I love lemon cakes. I promised a receipt – it takes a little while.
    Next time we bake, I can take pictures of the making of.

    • If you have any other recipes for lemon verbena, I still have loads that wants using up! The lemon verbena sorbet I made in the spring was good, but it’s a bit chilly for that now!

    • In this cake, with all that lemon juice and zest, I couldn’t really taste the lemon verbena in particular, but it does taste very lemony in general without the slight bitterness of lemon zest. I added it this time because my lemon cake usually has one or two more lemons in it, but I didn’t have that many! LOL! The lemon verbena sorbet I made in the spring was fabulous… like the lemon popsicles we had as children! Or like lemon bonbons!

  2. I have a go-to lemon cake recipe very nearly like this one that I’ve been using for years, but this steps it up with the addition of the lemon verbena (I usually use zest and you’re right, it can get slightly bitter sometimes). I now know I absolutely MUST plant some lemon verbena next year – I want to try it in all sorts of recipes! 🙂

    • I can only recommend it! I shall buy several plants next year and try other recipes too… I dried the remainder in September and am using it for tea – it’s delicious!

  3. Pingback: The Month of June | Words and Herbs

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