Italians enjoy citrus cakes at breakfast time and so we always have one freshly baked for our arrival morning tea in the Italianicious Cooking classes at Cooking on the Bay. For some time now, this has been one of our favourites. It is a very light and fresh cake, one which may be made with limes, lemons, oranges, any citrus you may have on hand. The buttermilk may be substituted for a mixture of yoghurt and milk if you wish. You may also make your own buttermilk*. This recipe was given to me some years ago, by my schooldays and chef friend, Angela.
Ingredients:
250g butter
1tbsp finely grated lemon zest
220g castor sugar
3 eggs separated
350g SR flour
250ml buttermilk
Lemon syrup
80ml lemon juice
180g sugar
60ml water
Method:
Grease and line 2 tins, 7.5cm x 25.5cm, and make 2 cakes. If I need one cake, I halve the quantities of the recipe. Separate the eggs, then measure out the egg yolk and white, and halve them as best you can. Otherwise, make the full quantity and freeze one; the cake freezes well.
Cream butter, lemon zest and sugar in a small bowl until light and fluffy. Separate the eggs and beat the egg yolks in one at a time and beat until well combined. Transfer the mixture to a large bowl, stir in half the sifted flour and half the buttermilk; then stir in the remaining flour and buttermilk.
Beat egg whites until soft peaks form, and fold lightly into the mixture in 2 batches.
Spread the mixture into your prepared tin/s. Bake at 170°C for 35 minutes.
For the lemon syrup: combine the lemon juice, sugar and water in a saucepan, stir over a low heat to dissolve the sugar and then bring to a boil. Remove from the heat.
When the cake is cooked, remove it from the oven and sit on a cake cooling rack, with an oven tray underneath to catch the excess syrup. Skewer the cake many times over the top to allow for the absorption of the syrup and then spoon and brush the warm lemon syrup over the hot cake. This cake will store for 2 – 3 days in an airtight cake tin.
How to make a quick buttermilk
For every cup, 250ml, of full cream milk add 1 tablespoon of lemon juice or vinegar.
Place the white vinegar or lemon juice in a liquid measuring cup and add enough milk to bring the liquid up to the one-cup line.
