lemon cake

When life gives you lemons, bake delicious lemon cake! New recipe is exactly this case, so meet lemon cake with lemon zest and caramelized lemon slices. Really loved the result and found this aromatic tart a very good winter recipe to try. The original recipe is from amazing blog that I often use for inspiration Our Food Stories. I simplified it and used just cake batter part and candied lemon slices.   

Ingredients:

Cake batter

• 150-170g flour
• 70g butter
• 150g sugar
• 3 eggs
• 2 tsp baking powder
• 1 lemon
• 1 dash of saffron
• 1 dash of salt

Candied lemon slices

• 1-2 lemons
• 250ml water
• 250g sugar

Method:

Cake batter

• preheat oven to 175°C. Line a pan with baking parchment.
• liquify butter and let cool down.
• zest lemon, then juice it.
• separate eggs. Beat egg whites half stiff, continue beating and gradually add one third of the sugar. Beat remaining sugar and salt together with the egg yolks until creamy, then fold the egg yolks gently in the beaten egg whites. Fold in the liquid butter.
• blend flour and baking powder and sieve in 3 portions to the egg mixture and stir in. Fold in lemon zest, a bit lemon juice, saffron.
• fill the cake batter into the pan and bake for 50min on the middle oven rack. Let cool down for 10-15min, then remove from form and place back on the cooling rack.

Candied lemon slices

• cut lemons into 5mm thick slices.
• boil water together with sugar until sugar is dissolved, then add lemon slices and cook for 15min in the syrup. Then drain on a cooling rack. 
• line an oven grid with baking parchment and preheat oven to 190°C. Place lemon slices on the baking parchment and bake for 10-20 min until slices start to turn brown and the sugar caramelizes. Let the slices cool down.