I think its time to tickle everyones taste buds with this fabulous recipe I got off our chef Philippe. I cant wait to go home and make it myself. I have attached a picture too but some how i don’t think i will get the presentation quiet as good as Philippe. Enjoy and please do let me know how everyone got on making this Lemon Cake.
-250g Butter ( Room Temperature) unsalted
-250g Castor Sugar
-2tsp finely grated lemon zest
-1tsp vanilla essence
1) Line the bottom of a baking tin with baking paper
2)Beat soft butter and Castor sugar at high speed until light and fluffy
3) Reduce speed of mixture to normal pace and add 1 egg at a time until mixed in, then add the next and so on, and also add in lemon zest with vanilla essence
4)Sift the flour and fold into creamed mixture and spread evenly in the prepared tin
5)Bake at 175 degrees for 40 minutes
6)DO NOT OPEN OVEN DOOR DURING BAKING AS THIS WILL RELEASE ALL THE AIR THUS YOUR CAKE WILL NOT RISE
7)Insert knife into cake to make sure fully cooked. If the knife comes out clean its ready, if wet turn the heat down to 150 degrees and continue cooking for 10 minutes.