With or without cognac, I guarantee you that this is the lemon cake that will give you a zing at your first bite! And I'm pretty sure that it is not due to the addition of cognac because the alcohol content of the added cognac would have been cooked off during baking. This lemon cake is just so good because this easy and magic recipe from the book, 100 desserts to die for by Trish Deseine is working so beautifully!!!
Thanks Trish! My son and I love love love your book and this lemon cake!
Lemon Cake with Cognac - Simply Divine!
Want to bake this cake? I'll show you how...
First, I buttered and floured a loaf pan.
Then, I gathered the ingredients...
To bake one 10 x 20 cm or 7 x 25 cm loaf pan:
100g unsalted butter, softened at room temperature
175g caster sugar - I can reduce this to 150g and won't recommend reducing this amount further or your cake won't brown nicely!
175g plain /all purpose flour
1 tsp baking powder
1/4 tsp salt
2 large eggs
3 tbsp milk
1 tbsp Cognac, optional but it will be nice if you can add this, not to worry about the alcohol content added into this cake as it will vaporise off during baking
For the icing:
125g icing sugar - I have reduced this to 60g and won't recommend reducing this amount further or your cake will be too sour!
juice of 2 medium lemons, freshly squeezedIf you choose not to reduce the amount of icing sugar in your icing, your cake will look like this... being nicely frosted with icing sugar.I like sweet food but not overly sweetened and the sweetness of the lemon cake that I baked is perfectly right for us! So, to reduce the amount of sugar or not, the choice is really up to you.
The lemon cake with the full amount of sugar added.
To bake the cake:
Preheat oven to 180°C / 350°F.
Using an electric mixer, beat butter and sugar until light and fluffy.
Sift flour, baking powder and salt into the butter mixture. Then, add eggs, milk and cognac into the mixture. Using an electric mixer with medium, beat mixture for about 1 min until mixture is consistently creamy.
Pour batter into prepared pan and bake for 35 mins for the narrow 7 cm loaf pan and 45 mins for the wide 10 cm loaf pan or until a skewer inserted comes out clean.While the cake is baking, make the icing:Place sugar and lemon juice in a medium mixing bowl and use a spoon to mix until most of the sugar dissolves into the juice with no large lumps. It is ok if the sugar does not dissolves into the mixture completely but it is not ok for the mixture to be lumpy.Pour lemon icing over the HOT cake and let the cake rest in the pan until the icing is completely absorbed and the cake is completely cooled to room temperature. Remove from the pan. Slice and serve.
Just icing sugar and lemon juice. This icing is so easy!
Baking the cake.
Just after pouring the icing over the cake.
Still not sure with my instructions?Here's my one-minute video showing how I baked my cake.
So easy to bake and so divine to enjoy :)
After baking two of the 100 recipes (including the melt-in-the-mouth Chocolate Chip Cookies from here) from the book, 100 desserts to die for by Trish Deseine, I can fully confirmed that I'm 100% in LOVE with this book as these easy and heavenly desserts are worth dying for... Gosh!
And here are a few of the other 98 to try...
This is the book, 100 desserts to die for by Trish Deseine.
For chapter three, the creamy desserts...
Irish Coffee Creams
For chapter four, soft desserts...
Crepes Suzette
This lemon cake recipe is actually found in this soft dessert chapter and so you know... This cake is so moist and soft and lemony!
For chapter five, fruity desserts...
Peach clafoutis with buttermilk sorbet and rosemary sugar - so perfect for summer :)
For chapter six, icy desserts... I see two really unique ice cream recipes!
Olive oil ice cream
Miso Coconut Maple Syrup and Ginger ice cream
If you can't live or die with regrets without trying these heavenly desserts, you would definitely need this book - LOL! and you may wish to know that it is available in most retail or online book shops selling at the retail price of AUD$39.99.
As this post is specially written to review this book, I'm sorry that I have agreed to the publisher that I can't publish the recipes with the exact words in this post. However, if you really wish to make this heavenly lemon cake, please read my post (plus my instructions) in details, you will see that you can actually do it as I have fully illustrated the process very thoroughly to you. *Hint*
Before ending this post, I like to thank Murdoch Books for giving me this opportunity to do this review. I like to make a disclaimer here that I'm not paid to do this and like to share my most honest opinions with everyone who read this review.
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