One of my most favorite things in the world is lemon. So last night when I had the urge to bake something from a cook book I haven't used in some time... I came across a recipe for lemon and raspberry sandwiches, really only interested in the cake and well having lemons mostly always on hand I couldn't resist. This has to be one of best and probably least healthily lemon cakes I've ever made.
You know I couldn't resist trying the sandwich version either, but with no whip cream or raspberries I opted for blackberries and yogurt. Not a bad combination.
Sorry I haven't been updating my blog as much, I feel project 365 is taking over my life! Need to change that!
250g butter, softened
280g caster sugar
310g plain all-purpose flour
1 1/2 tsp baking powder
grated zest and juice of 1 lemon
185ml single pouring cream
1 tsp vanilla extract
Preheat oven to 325 F and butter and flour a 30 x 11 cm (12 x 14 inch) loaf tin (also works with 4 smaller ones). Cream together butter and sugar until light and fluffy. Beat in the eggs one by one. Sift in the flour and baking powder, then add lemon juice, zest, cream and vanilla. Beat until you have a smooth batter.
Spoon into the loaf tin and bake for 1 hour and 10 min, or until a skewer poked in the centre comes out clean. Remove from oven and cool completely in the tin on a wire rack.