1 1/4tbspbaking powderI use an aluminum-free baking powder
1/4 tspbaking soda
1tbspfreshly grated lemon zest
45mlfreshly squeezed lemon juice
120gsoft unsalted butter
For the Glaze
180gsifted icing sugar
Or garnish the cake with whipped cream
For the cake:
Preheat your oven to 175C. Grease and line a standard loaf pan with parchment paper.
In a large bowl, whisk together unsalted butter & caster sugar along with lemon zest. Whisk until it is light and fluffy (around4 minutes). You can use a whisk or a standing mixer for this step.
Now add the lemon juice to the butter mixture and mix well.
In separate bowl, sift the flour, cornflour, baking powder, baking soda and salt.
Add half of the dry ingredients to the butter mixture and gently fold it in, follow with the vanilla extract and milk, fold gently again.
Finally add the remaining dry ingredients into the batter and fold till you don't see any dry bits of flour.
Pour this batter into the prepared loaf pan and bake at 175C for 50-55 minutes, or until a skewer inserted into the center comes out clean.
Once baked, remove cake from oven and allow to cool completely inside the pan on a wire rack.
For the Glaze:
Take the sifted icing sugar in a bowl and add one tbsp of lemon juice and one tbsp of sieved blackberry puree. Mix well and if the glaze is too thick then add the remaining blackberry puree. Adjust the consistency to your preference by adding more liquid (milk or lemon juice) little at a time.
Once the cake is cooled to room temperature, pour this prepared glaze. Slice and serve!
Optional:You can also make mini cakes using this batter. I have a 6 well mini cake pan, it makes 6 mini lemon cakes (approx 3.5 inch diameter). Baking time is 25 minutes at 175 C.