I used to work online for an organisation in America and I still correspond by e-mail with one of my old colleagues.
He sent me a recipe for a Lemon Cake which his maternal grandmother, Maude Hodge, used to make, saying that this was his favourite cake and she often made it for his birthday.
My nephew, who is now working in America, loves lemon cake – I made him two types when he was here on a visit over a year ago – see previous posts – Lemon Drizzle and Lemon Cream Roulade.
I am sure he will love this one and if he makes it – the recipe will have crossed the Atlantic and back!
The recipe is for an icing or topping, which is a “cousin” to Lemon Curd and Lemon Meringue Pie filling.
I made two cakes using 4 eggs using a butter sponge as in – How Did My Sponge Become Sandy? You could also use a fat free sponge. (Use 21 or 22 cm diameter tins)
The original instructions said to cut each cake into two so that you had four layers – my cutting ability is not that good! (Also I liked the thick layer in the middle)
You spread the icing on the layers to sandwich them together and then cover the top and sides.
Ingredients
- 440g of granulated sugar
- 250ml of water
- 3 lemons – juice and finely grated rind
- 1 egg
- 5 tablespoons of cornflour
- 1 teaspoon of butter
Method
- In a saucepan mix the sugar, egg, cornflour and water together.
- Add the lemon juice and rind.
- Cook over a low heat, stirring gently until the mixture thickens.
- Remove from the heat, add the butter and stir.
- Leave to cool.
- Place one of the cakes on a serving plate – one with a lip is best.
- Spread the icing on the cake.
- Put the other cake on top.
- Cover the top and sides.
- The cake is on a Walther Glas crystal cake plate.
- Served on Aynsley – Las Palmas tea plates, from the 1960s.
- Coffee cups & saucers by Colclough, Ridgway Concord, from the 1970s.
Journey From A Polish Kitchen 