There's no dessert more refreshing than a perfectly tart lemon cake. To add a bit of excitement to a relatively simple dessert, we like using chia seeds, shredded coconut, blueberries or pistachios.
The cake is drizzled with a sweet and tart lemon glaze. It is great for brunch or dessert." To achieve the optimal lemon taste and aroma, the recipe incorporates both lemon juice and lemon zest.
Served warm from the oven, golden and dusted with confectioners’ sugar, this dessert has a ... a little pucker. The cake, which is tender, moist and scented with lemon zest, is brushed with ...
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Almonds give this lemon polenta cake a wonderful richness and crumbly texture. Served with zesty lemon icing, orange mascarpone and caramelised satsumas. Preheat the oven to 160C/325F/Gas 3.
A great cake for an afternoon tea celebration, or use as a dessert. If you would like to make your own lemon curd, try Jo Elwin's favourite one. It comes from Nigel Slater.
A simple gulten-free lemon cake topped with a crunchy lemon sugar drizzle. Ground almonds and the lemon drizzle keep it moist, so it doesn't suffer with the dryness associated with gluten-free cakes.