Lemon Cake

January 15, 2011

Lemon Cake © kvalifood.com

Lemon cake is a classic Danish loaf cake made with potato starch, lemon zest, and lemon juice. Dense, moist, and with a fresh citrus flavour. Simple to make and keeps well for several days.

Ingredients

125 g potato starch
125 g flour
1 tsp baking powder
150 g sugar
200 g butter, softened
2 tsp grated lemon zest
3 tbsp lemon juice
3 eggs

Method

Mix the batter

Preheat the oven to 350°F (175°C). Beat the softened butter and sugar together. Add the eggs one at a time. Mix together the flour, potato starch, and baking powder and stir them in. Add the lemon zest and lemon juice.

Bake

Pour the batter into a greased loaf tin (1½ litre / 6 cups). Bake on the bottom rack for about 1 hour.

Serving

Leave the cake to cool in the tin for 10 minutes, then turn it out onto a wire rack and let it cool completely.

Notes

The potato starch gives the cake a fine, dense crumb — it can be replaced with cornstarch.
Orange cake: Use 2 tsp grated orange zest, 3 tbsp orange juice, and 2 tsp lemon juice instead.
Marble cake: Stir 2 tbsp cocoa and 1 tbsp milk into one third of the batter. Layer in the tin.
Can be frozen for 4–6 months.