A zesty delight! This lemon heart-shaped cake is the perfect treat for afternoon tea.
Main INGREDIENTS
- Eggs
Ingredients
Method
Ingredients
FOR THE LEMON SYRUP
- Juice of 3 lemons
- 100g sugar
- 125ml water
FOR THE SPONGE
- 375g butter, room temperature
- 375g caster sugar
- Zest of 3 lemon
- 6 free-range eggs
- 420g cake flour
- 15ml baking powder
- 90ml milk
FOR THE LEMON SWISS MERINGUE BUTTERCREAM
- 120g egg whites at room temperature
- 300g caster sugar
- 400g butter, room temperature
- Zest of 3 lemons
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Method
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1Place all the ingredients for the lemon syrup into a saucepan and bring to a boil. Turn down the heat and allow to simmer until the mixture has reached a light syrup consistency. Remove from heat and allow to cool.
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2To make the sponge, preheat your oven to 160°C/ 140°C fan/Gas mark 3.
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3Grease and line a Le Creuset Heart-Shaped Springform Tin with baking paper. Using an electric mixer with a paddle attachment, cream the butter, sugar, and lemon zest until fluffy and pale in colour. Add the eggs one at a time, mixing well in between each addition.
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4Sift together the flour and baking powder. Add the dry ingredients and milk to the creamed butter and sugar. Mix until just combined.
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5Bake for 80 minutes or until a skewer comes out clean. Remove from the oven and place on a Le Creuset cooling rack. Using a skewer, prick the cake and pour the syrup over. Allow the cake to cool for 20 minutes, then remove it from the tin. Allow the syrup-soaked cake to cool completely.
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6To make the lemon buttercream, place a small casserole on the stove and fill 1/3 of the way with water. Bring to a simmer.
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7In a glass bowl, mix the egg whites and the sugar until combined.
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8Place the bowl on top of the simmering casserole, ensuring that the base of the bowl does not touch the water. Using a spatula, mix continuously until all the sugar dissolves or until the mixture reaches 70°C on a sugar thermometer.
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9Place the cooked egg whites and sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk until the bowl has cooled and the meringue is smooth and glossy. Add all the butter at this stage and whisk to combine.
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10Using a paddle attachment, add the lemon zest and mix on a low speed until smooth and glossy.
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11Once your cake is completely cooled, ice with buttercream.
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12Slice the cake in half and spread the centre with a good-quality raspberry jam. Sandwich the layers together before icing it with buttercream.
