Sweet and savoury recipes to make you fall back in love with baking
Pastry chef and Junior Bake Off judge Ravneet Gill says this cake is, “simple, full of cream and a bit lemony – and hard to resist!”
Lemon cream cake
Makes: one cake
Ingredients:
For the cake:
4 eggs
180g caster sugar
100g unsalted butter, melted, plus extra (softened) for greasing
50ml neutral oil, such as sunflower, vegetable or rapeseed oil
50g soured cream or natural yogurt
Pinch of fine salt
Finely grated zest of 1 lemon
200g plain flour
2½ tsp baking powder
For the syrup:
120g caster sugar
100ml water
Juice of 3 lemons
To finish:
180ml double cream
Icing sugar, for dusting
Method:
1. Preheat the oven to 160C fan/180C/gas mark 4. Lightly grease and line two 15 centimetre (six inch) sandwich cake tins with baking paper.
2. For the cake, in a large bowl, whisk together the eggs and sugar until combined, then whisk in
