Lilac & Lemon Cake

As the lilacs blossom, I feel an urge to preserve their fragrance in very form I can. My kitchen becomes a cacophony of scents and textures as I impart on a mission to make their beauty last all year. Syrups, infusions, and liqueurs bubble away as I decant sugar into multiple jars. You see lilac is possibly my most favourite yet most fleeting of blooms. I grasp every bud with a tender warmth that spring has finally arrived.

Lilac, preserve it every way you can….

So delicate but so mighty in their scent

One slice will never be enough…

lilac recipes, lemon cake, tea time, afternoon tea, easy cake, lilac sugar

Yield: 8

Author: Suze Morrison

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Lilac & Lemon Cake

Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

As the lilacs blossom, I feel an urge to preserve their fragrance in very form I can. My kitchen becomes a cacophony of scents and textures as I impart on a mission to make their beauty last all year. Syrups, infusions, and liqueurs bubble away as I decant sugar into multiple jars. You see lilac is possibly my most favourite yet most fleeting of blooms. I grasp every bud with a tender warmth that spring has finally arrived.

Ingredients

• 200g Lilac Sugar, plus extra to decorate.
• 200g Unsalted Butter, room temperature
• 2 Lemons, zest
• 1 lemon, juice
• 4 Large Free-Range Eggs
• 100g Plain Flour
• 125g Ground Almonds
• 1 ¼ tsp Baking Powder
• ½ tsp Flaky Salt
• 100g Sour Cream
• 100g Lemon Curd

Instructions

1. Preheat oven 160C. Grease and line an 8” spring form tin with flour and baking paper.
2. In a bowl, whisk the flour, ground almonds, baking powder and salt until homogenous. Set aside. Meanwhile, cream the butter and lilac sugar in a stand mixer for 5-6 minutes or until pale and fluffy.
3. In a jug, whisk the sour cream, lemon juice, lemon zest and half the lemon curd until smooth.
4. Add the eggs to the butter, one at time, beating for 1 minute between each addition. Allow to beat for 3 minutes to lighten the mix then fold in the dry ingredients along with the sour cream mixture. Take care not to over mix or your cake will be dense.
5. Spoon into your prepared tin and place the remaining lemon curd in blobs over the surface, these will sink as the cake cooks.
6. Bake on the middle shelf for 45-55 minutes or until springy and golden. Allow to cool for 10 minutes in the tin before removing and cooling completely on a wire rack.
7. Sprinkle with lilac sugar before serving in slices.

https://gourmetglow.co.uk/recipes/lilac-lemon-cake

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