• Lauren-Nicole

Lemon Zest Cake


lemon zest cake

This is not a new cake. At least not to me. It’s a cake I’ve made many, MANY times before.

I may have explained this to everyone, but incase you weren’t there, (or need a refresher) I love lemons. On everything. Desert. Salads. Meat. Chicken. BBQ. In tea. I like the smell. I love the colour. It’s pretty simple really. My house is always fully stocked with lemons & I can never get enough.

If left to my own devices… most people would complain I make things too “lemony”. So I hold back & just add more to my own plate (bowl, salad).This weeks tutorial is brought to you a little less for the love of lemons… & a little more because I had all the ingredients readily available in my cupboards & didn’t have to take a dreaded trip down to the grocery store. Yes. I am lazy.

lemon zest cake

Even if you don’t love lemons, you will love this cake. Very few people don’t love lemon cake. It’s true. There’s just something magic about it.

Ingredients, cake:

– 30g lemon juice

– 90g heavy cream

————

– 115g unsalted butter, room temp

– 195g sugar

– 3 lemons, zest

– 3 eggs

————

– 140g almond flour

– 70g gluten-free oat flour

– 70g tapioca starch

– 1/2 tsp baking powder

– 1/2 tsp soda bicarbonate

– 1/4 tsp salt

Directions, cake:

1. preheat the oven to 175C. Grease a bunt tin with butter & set aside.

2. combine the lemon juice & cream in a bowl & set aside to let thicken.

3. in the bowl of your stand mixer, add the sugar, butter & lemon zest. Beat on high heat until thoroughly creamed together & then add in the eggs one at a time, beating between each addition.

4. add the dry ingredients & the thickened cream to the batter & beat. Make sure to stop your mixer once or twice to scrape down the sides of the bowl & make sure everything has been incorporated.

5. transfer your batter into your prepared baking tin & bake for 30 to 40 minutes or until a toothpick inserted into the cake comes out dry.

6. remove your cake form the oven & allow to cool for 20 minutes before transferring to a serving platter of your choice.

Tips:

*** if you would rather use whole almonds because it’s cheaper than almond flour, you can place your almonds in a blender & grind until fine. Then add in the lemon juice, cream & eggs & let the blender work for several minutes. This will ensure a fine paste instead of large chunks of almond. This is what I have done in the video.

*** if your bunt pan has an intricate pattern, you may want to give it 4 or 5 hard raps on a surface before placing it in the oven. This will make sure all the nooks & crannies are filled & ensure a beautiful looking cake.

*** if you have a gluten-free white flour blend that you know & love, then you can replace the 70g oat flour & 70g tapioca starch with 140g of the white flour blend & make your life a little simpler.

Ingredients, syrup: (optional)

– 50g sugar

– 60g lemon juice

Directions, syrup:

1. combine the sugar & lemon juice in a pot & bring to a simmer. Allow to cook together for 10 to 20 minutes. Liquid should remain clear but thicken slightly.

2. once your cake is removed from the oven, poke it full of holes & slowly pour the syrup over the cake.

Tip:

*** this will give your cake an extra *ZING* of lemon flavour. I opted out of this step in the tutorial as I wanted a more mellow cake with my coffee.

Ingredients, glaze:

– 100g icing sugar

– 60g lemon juice

– 20g toasted almond slivers

Directions, glaze:

1. place your icing sugar in a bowl & slowly add the lemon juice a little at a time, whisking between each addition until you have a thick consistency. Slowly pour over your cake in any pattern you like & then sprinkle the finished cake with nuts.

Machinery:

Electric Scale - Etekcity - http://amzn.to/2xkKpQk

Hand Mixer - Kenwood - http://amzn.to/2xkjowh

Stand Mixer - Kenwood - http://amzn.to/2yqXPiH

Candy Thermometer - Etekcity - http://amzn.to/2xklw7k

Food Processor - Cuisinart - http://amzn.to/2xkkZqK

Blender - Kenwood - http://amzn.to/2xXQgwU

Tools:

Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw

Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK

Cake tins & Pie Plates:

Bunt Pan - Nordic Ware - http://amzn.to/2xjGB1N

Ingredients:

Organic GF Vanilla - Simply Organic - http://amzn.to/2xXdt2e

Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ

Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI

Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH

Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879

Sweet White Rice Flour - Bob's Red Mill - http://amzn.to/2y2xmXK

Soda Bicarbonate - Bob's Red Mill - http://amzn.to/2yL7Lj4

Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ

White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1​

*** Bikes & Baking are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com & affiliated sites.

#heavycream #lemonzest #almondflour #butter #oatflour

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