Classic Lemon Cake.
Tool You Should Prepared
Bruch, non-stick loaf tin, saucepan
The Main Ingredients
Egg*4, Caster Sugar 250g, Double Cream 90g, Lemon*2, Dark Rum 20ml, Salt, Butter 60g, Baking Powder 1/2 tbsp, Plain Flour 180g
Lemon Icing Sugar
Peach Jam 35g, Lemon*1, Icing Sugar 180g
Preheat the oven to 180°C.
Whip the egg and caster sugar then add the double cream, zested-lemon, lemon juice, dark rum and a pinch of salt together. Mix the sifted-flour and baking-powder until smooth.
Gently pour the mixture into the loaf. Bake about 1 hour then cool the lemon cake after.
Warm the peach jam and lightly brush all over the lemon cake.
Take other saucepan to make lemon icing sugar. Zest half of lemon and pour some icing sugar into the pan heated 30 secs. Mix all of the ingredient in the pan. Make sure sugar is already sucked the juicy lemon. The mixture will become white-color and a little bit sticky. Glaze the lemon icing sugar on the surface of the lemon cake.
