Preparation Notes: plus 30min cooling and 30min soaking
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- 175 g (6oz) unsalted butter, softened, plus extra to grease
- Grated rind and juice of 11⁄2 lemons
- 275 g (10oz) caster sugar
- 5 large eggs, separated
- 3 level tbsp ground almonds
- 275 g (10oz) self-raising flour, sifted
- Lemon slices and rose petals to decorate (optional)
For the syrup
- 150 ml (1⁄4 pt) lemon juice (about 31⁄2 lemons)
- 350 g (12oz) caster sugar
- Large pinch of saffron (optional)
- Step 1
In a large mixing bowl, beat together the softened unsalted butter, lemon rind and caster sugar until thoroughly combined, then mix in the lemon juice, a tablespoon at a time. Beat in the egg yolks together with the ground almonds, then fold in the flour.
- Step 2
In a large bowl, whisk the egg whites to a soft peak. Stir a quarter of the egg whites into the butter mixture, then gently fold in the remainder with 2tbsp cold water.
- Step 3
Pour the mixture into a greased, baselined 23cm (9in) spring-release cake tin and smooth the top. Bake at 170°C (325°F) mark 3 for 50-60min or until the cake is cooked in the centre - a skewer inserted in the middle should come out clean. Leave the cake in the tin and allow to cool for 30min.
- Step 4
Meanwhile, make the syrup. Put the lemon juice, caster sugar, saffron and 300ml (1⁄2 pint) water into a heavy-based pan. Dissolve the sugar over a low heat, then bring to the boil. Set aside until the cake is cool.
- Step 5
Leaving the cake in the tin, put the tin on a baking tray with a lip. Drizzle the lemon syrup over the cake and leave to soak in for 30min. Unmould the cake, slice and, if you like, decorate with lemon slices and rose petals to serve.
Try more of our favourite lemon cake recipes
Lemon and blueberry lemon polenta cake
Lemon and summer berry crunch cake
Lemon and poppy seed buttermilk cake
Layered lemon meringue cake
Lemon angel cakes
Prepare ahead
The flavour of this cake improves with time. So, if you can, make the cake and leave to soak in the lemon syrup for up to three days before you plan to serve it.
Per Serving:
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
