Philip’s lemon cake

Incredibly fresh and delicious cake with rich, lemon flavour. Icredible as a breakfast sandwich, or baked in the butter as an addition to strawberry sorbet.

Preparation time 20 minutes .. Resting 4 hours .. Baking 60 minutes .. Durability 5 days

INGREDIENTS .. 6-8 pers

  • 1 non treated lemon
  • 125 g fine custard sugar
  • 120 g all purpose flower
  • 2,5 g baking powder
  • pinch of salt
  • 65 ml whipping cream
  • 2 eggs
  • 45 g smelted butter
  • 30 ml rhum
  • 100 g icing sugar
  • juice of 4 lemons


Wash the lemons. Grate the zest of untreated lemon but make sure you do not grate the white part together. However, this is bitter. Mix the zest with the caster sugar so that zest will not oxidise.

Mix together in a blender the flour together with the baking powder, add the sugar and lemon zest, salt, cream and finally the eggs. Mix for 30 seconds and add the melted butter. Now also add 2 cl rum there.

Pour the batter for 4 hours in the refrigerator and let it rest.

If you do this cake in oven will bake, brush him for baking with water, another will occur very quickly a hard crust. If you bake it in an electric oven is not necessary.

Preheat the oven up to 165°C. Pour cooled batter into baking mould lined with parchment paper and bake about one hour. Take the cake after baking from the oven, pour about 1 cl rum over and let cool down for 2 hours.

Meanwhile mix the juice of four lemons together with 100 g of icing sugar (the last two ingredients). Now preheat the oven up to 250°C. Put the cake on a rack and put another plate underneath.

Pour the cake with glaze and wait for 30 seconds on a grid and let the rest of the glaze drup over. Put the cake back in the oven and let it bake for 1 minute. This will make the glaze wonderful shiny.

This cake tastes best up to 3 days after baking, but you can keep it up to 5 days. 🙂

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