Raymond Blanc’s Lemon Cake

I finally got round to watching the Kitchen Secrets episode last night everyone had been raving about, and with good reason. OMG. Those cakes!!! To be able to have the skill and time to make them… Anyway, I digress. One of the recipes which looked do-able was the lemon tea loaf. So here it is. Yum!

For two loaf cakes you need:
5 eggs
300g caster sugar
140ml double cream
finely grated zest of 3 lemons
25ml dark rum
80g butter, melted
240g plain flour
½ tsp baking powder

For the icing glaze you need the juice of one lemon and 150g icing sugar.

Mix the wet with the dry and then pour into lined loaf tins. Bake at 170 degrees for about an hour, taking care that the cakes don’t catch on the top/sides.

Remove from the oven and leave to cool slightly. Make up the glaze by melting the icing sugar with the lemon juice. Allow to cool till thickened (don’t skip this step like I did or you’ll end up with a mess :/) then brush on to the top and sides of the cakes. Serve in slices and try to limit yourself to only about 3 or 4… Fail.

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