This is a wonderful cake with a lot of flavor especially if you enjoy lemons. I made the cake in the shape of a loaf pan, however you could make smaller individual mini loaf cakes with the same recipe.
Batter
1 cup cake flour
4 large eggs
1 cup sugar
1/2 cup heavy whipping cream
1/2 cup of melted unsalted butter
1 teaspoon baking powder
zest and supremes of 2 lemons (meat of the lemon no membrane)
Glaze
1/3 cup lemon Juice
2 cups confectioners sugar
2 tablespoons melted unsalted butter
1 tablespoon water
1 drop of yellow food coloring
Pre-heat the oven to 325 degrees and coat a 9″ x 5″ loaf pan with butter and flour
In a medium bowl sift the flour and baking powder and set aside. Place the eggs and sugar into another medium bowl and mix until incorporated by hand with a mixing spoon then stir in the cream. Add in the flour until combined try not to over mix. Stir in the melted butter, zest and chopped lemon supremes. Bake for approximately 25 minutes in the center rack of your oven. Remove the pan, using a knife run a slice down the cake batter lengthwise about 1″ inch deep. Place back in the oven for another 40 minutes this will create a nice even split across the cake. Remove the cake and allow to cool slightly before removing from the pan onto a cooling rack. To make the glaze mix all ingredients and form a nice smooth slightly runny like consistency. Once the cake is cooled drizzle over the finished product.
Enjoy
Chef Brian Klauss
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