The Ultimate Lemonade Cake Recipe (UK Adaptation)

This recipe delivers a zesty, summery lemonade cake perfectly adapted for UK kitchens and baking preferences. Forget those dry, disappointing cakes; this recipe guarantees a moist, flavourful treat that will impress your friends and family. We've focused on readily available UK ingredients and adjusted baking times for UK ovens.

Ingredients:

For the Cake:

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 50ml whole milk
• Zest of 2 lemons
• 100ml freshly squeezed lemon juice (about 2-3 lemons)

For the Lemon Glaze:

• 150g icing sugar
• 40ml freshly squeezed lemon juice

Instructions:

1. Preparing the Cake Batter:

1. Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and flour two 20cm sandwich tins. This ensures the cake releases easily.
2. Cream together the butter and sugar: In a large bowl, cream together the softened butter and caster sugar until light and fluffy. A stand mixer is ideal, but you can achieve the same result with a hand mixer or even good old-fashioned elbow grease!
3. Add the eggs one at a time: Beat well after each addition. If the mixture starts to curdle, add a spoonful of flour.
4. Incorporate the dry ingredients: Gently fold in the self-raising flour, ensuring there are no lumps.
5. Add the wet ingredients: Gradually add the milk, lemon zest, and lemon juice, mixing until just combined. Don't overmix!

2. Baking the Cake:

1. Divide the batter: Evenly divide the batter between the prepared cake tins.
2. Bake for 25-30 minutes: Check for doneness with a skewer – it should come out clean. Baking times can vary depending on your oven, so keep an eye on it!
3. Cool the cakes: Let the cakes cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.

3. Making the Lemon Glaze:

1. Combine ingredients: In a bowl, whisk together the icing sugar and lemon juice until smooth and pourable. Add a little more lemon juice if needed to reach your desired consistency.

4. Assembling the Cake:

1. Level the cakes (optional): If your cakes have risen unevenly, use a serrated knife to level the tops.
2. Apply the glaze: Once the cakes are completely cool, place one layer on a serving plate and generously pour half of the glaze over the top. Top with the second cake layer and pour the remaining glaze over the top.

Tips for a Perfect Lemonade Cake:

• Use fresh lemons: Freshly squeezed lemon juice makes a huge difference in flavour.
• Don't overmix the batter: Overmixing can lead to a tough cake.
• Check for doneness: Use a skewer to ensure the cakes are fully baked.
• Let the cakes cool completely: This prevents the glaze from melting.
• Get creative with decorations: Add fresh berries, lemon slices, or even a dusting of icing sugar for extra flair.

Serving Suggestions:

This delightful lemonade cake is perfect for afternoon tea, picnics, or any special occasion. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

This recipe ensures a moist and flavourful lemonade cake, perfect for any occasion. Remember to adjust baking times according to your oven and enjoy! Happy baking!