Lemon Cake
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Lemon Cake
Recipe Kirsten Tibballs
Ingredients
cake
3 lemons, zested
210g caster sugar
180g whole eggs
105mL Bulla thickened cream, warmed
165g plain flour
4g baking powder
50g unsalted butter, melted
15mL fresh lemon juice
glaze
20mL fresh lemon juice
60g icing sugar
lemon cream
100mL Bulla thickened cream
½ tsp vanilla bean paste
pinch sea salt
70g caster sugar
20g corn starch
120g egg yolks
120mL fresh lemon juice
140g unsalted butter, room temperature, cubed
to serve
100mL Bulla dollop cream
mint leaves
Method
Pre-heat the oven to 160°C (140°C fan-forced).
Grease and line an 18-20cm cake ring or tin with baking paper.
Wash the lemons and pat dry with paper towel. Grate the zest from each lemon.
Whisk together the eggs, sugar and lemon zest in a stand mixer until the mixture starts to become pale and thickens. Drizzle in the warmed Bulla Thickened Cream while still on the mixer.
Sift in the flour and baking powder and fold through by hand.
Add a little of the cake batter to the melted butter and mix together before adding it back into the batter. Repeat the same process with the lemon juice.
Pour the batter into the prepared tin and bake for 35- 40 minutes or until a light golden brown and when pierced with a skewer the skewer comes out clean. Sit at room temperature for 10 minutes before turning out onto a cooling rack.
For the glaze, combine the lemon juice and icing sugar and brush it on the surface of the warm cake.
Once the cake has cooled, make the lemon cream. Place the Bulla Thickened Cream, vanilla and salt in a saucepan and bring to the boil.
Place the sugar and corn starch in a bowl and whisk together. Slowly add the egg yolks and combine.
Pour the boiled cream over the egg mixture and then pour it back into the saucepan. Place saucepan on the stove on a medium heat, add in the lemon juice and whisk vigorously until the mixture boils. Once it boils, lower the heat and continuing whisking for a minute.
Remove from the heat and pass through a sieve into a glass bowl. Gradually incorporate the cubed butter a piece at a time while mixing with a stick blender.
Allow to cool to room temperature and place lemon cream into the centre of the cake once the cake has cooled.
To serve, place the Bulla Dollop Cream in the centre and garnish with mint leaves.
