Recipe: Dan Lepard Lemon Butter Cake

dan lepard lemon butter cake recipe

Once you taste this light, fluffy and buttery cake you’ll be convinced it wasnt home made.  Dan Lepard’s Lemon Butter Cake is perfect for an afternoon treat.

dan lepard lemon butter cake recipe

Recipe: Dan Lepard Lemon Butter Cake

Ingredients

  • 100g unsalted butter, melted
  • 125g condensed milk
  • 150g caster sugar
  • 2 egg yolks, plus 1 white
  • 125ml lemon juice, strained
  • Zest of three large lemons
  • 275g superfine self-raising flour
  • ¼ tsp baking powder
  • 100g icing sugar

Instructions

  1. Heat the oven to 170C/335F/gas mark 3-4.
  2. Line the bottom and sides of an 8 1/2 inch or 22cm cake tin twith nonstick baking parchment.
  3. In a large bowl, using an electric mixer, beat the melted butter, condensed milk, 125g of the caster sugar, egg yolks, 100ml of the lemon juice (saving the other 25ml in a cup) and two-thirds of the zest until smooth and the sugar dissolved.
  4. In a separate bowl, beat the egg white with the remaining 25g of sugar to a soft meringue.
  5. Sift together the flour and baking powder, beat this into the lemon mixture until smooth, then fold through the meringue quickly and evenly.
  6. Tip the mixture into the cake tin and smooth the top.
  7. Bake for 40-45 minutes until an inserted skewer comes out clean.
  8. When cool, beat the remaining lemon zest with the icing sugar and the reserved 25ml lemon juice (adding a bit of water to soften it if necessary), and slather this over the top of the cooled cake.
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dan lepard lemon butter cake recipe

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  • Mrs Foodie aka Emma loves to snuggle with Fred and Cleo, sleep and read. Can be found with gin or a pint in hand.

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