My good friend Claire brought a wonderful lemon cake the other day. I am a huge fan of lemon – probably consume at least 1 lemon a day, in between salads and drinks! – And my love for the cakes is self explanatory. So the combination was irresistible to try. I had wholemeal self raising flour instead of plain and it worked really well too. This recipe is a keeper; very easy to make, light and full of refreshing, lemony flavor – thank you Claire!-. We baked the cake from today for Angus, for Father’s Day tomorrow – and I think everyone is a winner!
We Turks share the love of cakes and scones to go with tea time with the British. I love their “cream tea” with all the scones, clotted cream, jams and cakes. This so much reminds me of our afternoon rituals at home; cakes and pastries served with cay Turkish black tea, always brings happy memories.
This is for Angus and all fathers, for a Happy Father’s Day!
175 g/ 6 oz butter, softened plus extra for greasing
175g/ 6 oz/ scant 1 cup sugar
175g / 6 oz self raising flour (plain or wholemeal)
1 1/2 tsp baking powder
Finely grated zest of 1 lemon
1 tablespoon warm water
For the Topping and filling:
85 g/3 oz sugar
Juice of 1 1/2 lemon
225g/8 oz mascarpone
Fresh berries to serve
Preheat oven to 190 C / 375 F
Lightly butter and line two baking pans.
Put all the cake ingredients in a large mixing bowl. Add the warm water and beat until smooth.
Divide the mixture between the tins (baking pans), smooth the top and bake for 25 – 30 minutes until the cake springs back when pressed.
Mix the topping sugar with the juice of one lemon and prick the cakes and spoon the mixture over the cakes. Cool, then transfer to a wire rack .
Add the remaining juice to the mascarpone and use this mixture to sandwich the cakes.
Slice the cake and serve with fresh berries.
Note: Best results are obtained when the eggs are at room temperature.