Richard Bertinet's Easter lemon cake
by Sarah Alcock
Baker Richard Bertinet's lemon cake is the perfect treat to devour for Easter tea – zesty, sweet and sticky, yet light enough to enjoy after that big Sunday roast. The kids will love helping to decorate the top with mini eggs (or eating them at least!)
What will you be baking for Easter tea? Tell us in the comments box below.
Richard Bertinet's book Pastry (Ebury, £20) is available to buy. Check out the range of classes at his Bath-based cookery school, too.
- 225g soft butter
- 350g caster sugar
- 350g plain flour
- 3 tsp baking powder
- zest of 2 lemons
- 120ml milk
- 4 large eggs
- FOR THE SYRUP:
- juice of 4 lemons
- 6 tbsp icing sugar, sifted
- TO DECORATE:
- 6 tbsp icing sugar
- a handful of mini chocolate eggs
- Preheat the oven to 180°C, fan 160°C, gas 4. Line a 20cm round, deep, loose-bottomed cake tin with baking paper.
- In a large bowl, cream the butter and sugar together using an electric hand whisk until pale and fluffy.
- Sift in the flour, baking powder and a pinch of salt; mix well. Stir in the lemon zest and milk, then mix in the eggs, one at a time, until well combined.
- Tip the mixture into the prepared tin and bake for 50-55 minutes until risen and firm to the touch.
- Leave to cool in the tin for about an hour.
- To make the syrup, blend the lemon juice and icing sugar together in a small bowl. Prick the top of the cake all over with a skewer and pour over the syrup so that it sinks into the cake.
- Leave to cool completely, then remove the cake from the tin.
- In another bowl, mix the icing sugar with a little water to make a runny icing. Pipe or drizzle it over the cake, then scatter with the mini chocolate eggs.
The uniced cake can be frozen, so get ahead and make it now!