Lemon cake

The first cake of 2012 was a splendid lemon effort by Nina, who valiantly leaped into the blank spot on the calendar at short notice. Phew! A special mention for the icing, which was sweet, tasty, and exactly the right thickness.

Lemon cake

In a baking emergency I usually follow my basic cake recipe and add whatever cake-worthy is in the fridge, in this case lemons.

200 g sugar
200 g butter
Grated lemon peel from 1 lemon
4 eggs – or 2 eggs and a volume of yoghurt substituting the two other eggs
1 teaspoon baking powder
200 g flour
1 cup icing sugar
~ 3 tablespoons Limoncello + lemon juice of ¼ lemon

Melt the butter and mix with sugar, lemon peel and eggs/yoghurt.
Add baking powder and flour.
Grease and dust a cake form, preheat oven to 180C.
Bake cake for 55 minutes and let cool
Combine icing sugar and limoncello and/or lemon juice until it is pasty–sort-of-liquid and pour it over the cake. Let cool and enjoy.

Published in: on January 17, 2012 at 06:57  Leave a Comment  

Lemon Tart

Finally, you cry, an update to the cake blog! What is this ancient recipe from weeks ago? But wait, this is comparatively recent compared to some of the cakes yet to go online. Read it and remember the tart but tasty lemony overtones of Gareth’s tasty lemon tart, then go forth and replicate!

Lemon Tart
(Based on recipe from Stephanie Alexander’s ‘The Cook’s Companion’):

1 quantity shortcrust pastry
3 large lemons
6 eggs
250 g castor sugar
200 ml cream
icing sugar

1/2 cup of softened butter
1 1/2 cups of plain flour
Pinch of salt
1 egg
1/4 cup water.

For pastry, rub butter into sifted flour and salt until crumbly. Stir in egg then gradually add water until dough has been worked into a ball. Refrigerate until required.

Line a 24 cm loose-bottomed deep flan tin (or springform tin) with thinly-rolled pastry (approx 5 mm thick) and bake blind at 200C for 20 mins.
Reduce heat to 160C.
Zest and juice lemons. Combine eggs and sugar until well amalgamated, then add zest and juice and stir well. Add cream and mix well with a balloon whisk.
Pour into just-baked pastry case and bake for 35-45 minutes until almost set. Cool in tin for at least 30 mins before serving. Serve dusted with icing sugar and thick cream (or whipped cream infused with Cointreu – yum!).

Published in: on November 6, 2011 at 20:09  Leave a Comment  

Baked lemon cheesecake

Susan’s first effort at a baked cheesecake came out splendidly, from the crunchy muesli base to the healthy mandarins on top. Everyone’s first slice disappeared rapidly, and seconds were gleefully demolished after waiting the requisite fifteen minutes for late comers. It’s got fruit on it, it must be healthy. Let’s have some more!

Published in: on May 25, 2011 at 18:20  Leave a Comment  

Sticky Lemon Slice

Katarina kicked off the new season of cakery in style with an excellent sticky lemon slice. This luscious cake originated in the wholemeal café cookbook from Golden Bay. Several cake club members have independently followed their noses to this café and have given it and this cake a wholehearted thumbs up.


225g soft butter
1/2 cup icing sugar
1 1/2 cups plain flour

Cream together the butter and icing sugar, then add the flour. Press the dough into a flat tin with edges, such as a sponge roll tin, which has been lined with baking paper. Bake for 15 min at 170 C. Let cool slightly.


4 eggs
1 1/2 cups sugar
rind of 2 lemons
1/4 cup flour
1 tsp baking powder
1/4 cup lemon juice

Beat the eggs and sugar until they are creamy and thick. Then slowly mix in the finely grated lemon rind, the sifted flour, baking powder and lemon juice until smooth.

Pour the topping mixture over the slightly cooled base and bake at 170°C for another 30 min.

Cut the slice into pieces, dust with icing sugar and serve.

Published in: on February 20, 2011 at 20:42  Leave a Comment  

Café Gandolfi Lemon Tart

In another rapid fire updating of the Cake Club blog, we have Shona’s Lemon Tart from 2 weeks ago. This was deliciously sticky and greatly enjoyed by a rather depleted crowd, who were pleased at the low turnout because they got to eat more cake. Hoorah! Shona’s report follows.

Here’s a wee gem of a recipe from one of my fave restaurants in Glasgow – Café Gandolfi.

HOT BUTTER SHORTBREAD PASTRY CASES (makes one 28cm tart case)
50g sugar
125g butter
175g plain flour

Pre-heat oven to 140°C.

Melt the sugar and butter in a bowl then stir in the plain flour. Keep stirring until it forms into a ball, then let it cool slightly before pressing the mixture into a loose bottomed tart case.

Bake in a low oven until lightly golden. This takes about 10-15 mins.

Zest and juice of two large lemons
250g caster sugar
200ml double cream
6 eggs
Jar of good lemon curd

Pre-heat oven to 140°C.

The filling is best made the day before and left to settle in the fridge.

Beat together the eggs and sugar, then stir in the cream followed by the lemon juice and zest.

Keeping the tart case (above) in the time, pour in lemon mixture while it is sitting on the middle shelf of the oven. It’s impossible to move a full tart into the oven without spilling it.

Bake in the oven for approx 25mins. When you remove the tart from the oven it should not move when you give it a gentle shake. The top will look a bit bubbly and brown in places.

Remove from the oven and leave to cool. As soon as it is cold, dollop on a few tablespoons of lemon curd and spread gently over the top in a thin layer.

Serve with greek yoghurt.

Published in: on July 27, 2010 at 17:58  Leave a Comment  

Lemon Cheesecake

As the hungry hordes continue to turn up every Tuesday, the Administration deemed it appropriate to designate two bakers per week from now on, to preclude the tragedy that is but a single, narrow slice of cake to supplement the morning tea break. This week was the turn of Susie and Susan, and Susie’s lemon cheesecake was the first to the test. Her report follows.

Lemon Cheesecake

1pk wine biscuits
80g softened butter

1/2 cup brown sugar
1/2 tsp cinnamon

Put all ingredients into a food processor and whiz, push into tray with low sides and bake 180°C for 8 mins. Make sure you allow it to cool before adding filling.

300ml whipped cream
250g cream cheese
1pk lemon jelly crystals
Juice of 3 lemons
1/4 cup boiling water
1 tbsp sugar
Grated chocolate or crumbled flake for topping once set

Add boiling water to jelly crystals and sugar. Put the cream cheese in a food processor to soften then add the jelly crystal mixture and lemon juice. Whip the cream then fold into it the cream cheese/jelly crystal mixture. Spoon it into the cooled base and chill.

NB. Depending on how juicy your lemons are you may need to add one more but be careful as too much lemon juice seems to muck up the setting and can leave it a bit soft.

Scandalous admission by the chef:
I have to confess this recipe is not my own, it was stolen from one of my flat mates many years ago while living in Adelaide.

[Editor: The Cake Club would hereby like to thank Susie’s former flat mate for a most excellent cheesecake experience. There was none left.]

Published in: on April 8, 2010 at 20:41  Leave a Comment