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Recipe: Dan Lepard Lemon Butter Cake

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Ingredients
  

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

Instructions
 

  • Heat the oven to 170C/335F/gas mark 3-4.
  • Line the bottom and sides of an 8 1/2 inch or 22cm cake tin twith nonstick baking parchment.
  • 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.
  • In a separate bowl, beat the egg white with the remaining 25g of sugar to a soft meringue.
  • Sift together the flour and baking powder, beat this into the lemon mixture until smooth, then fold through the meringue quickly and evenly.
  • Tip the mixture into the cake tin and smooth the top.
  • Bake for 40-45 minutes until an inserted skewer comes out clean.
  • 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.