Oftentimes, there is a slight difference between the temperature you’ll set your oven to and its actual temperature. This deviation can make or break a cake. That said, it’s best to use an oven thermometer so that you can monitor and regulate the temperature in the oven. You might also like to experiment with adding a small amount of ground almonds to lend a little more texture to your gluten free bake. Letting the heat out: Opening the oven door during baking can cause the temperature to drop rapidly, causing the cake to lose height. To avoid splitting your batter, aim to remove the quantity of eggs and butter you’ll need from the fridge before you start baking and leave them to come up to room temperature before you start. It's not domed, not overly browned or burnt, and definitely not dry. What you get is a light color, evenly baked, perfectly leveled cake. It's spongy, and not overly sweet. It's just perfect!

Freshly squeezed lemon juice is added to both the cake batter and the cream cheese frosting.I also added lemon zest to the batter to amp up the lemon flavor. Because no one should have to guess if there’s lemon in a cake or not! This lemon cake is another great recipe I make frequently and would like to share with my blog readers. It's easy and simple to make, soft, fluffy, and every mouthful is a pleasure.What most people don’t know, however, is that these unloved cake mixes can actually make the most decadent desserts. This recipe is proof. Prepare a cake tin with baking spray - I use my ring tin, but you can easily substitute any 20-25cm tin

Caster Sugar or Granulated sugar - Use caster as first choice. If not available, use granulated sugar which works just fine as well. It usually happens when you add cold eggs to room temperature butter and sugar. The three ingredients are supposed to form an emulsion as they are beaten together, but the difference in temperature can prevent that. Just a lovely, simple Lemon Cake recipe – perfect tea time treat. You’ll love the bright lemon flavour, that it’s so beautifully moist and only requires one bowl and a whisk! I made this recipe as a layer cake, but I’ve included instructions on how to modify it for various pan sizes. Use the pans you have on hand, and enjoy every bite of this delightfully lemony cake! Don’t let the fact that this is a lemon layer cake intimidate you. The ingredients list is fairly basic, and I’ll walk you through them first.

You'll then poke deep holes in the warm lemon sponge and pour the syrup all over the top before leaving it to cool.