This is a magical cake that makes you forget the fatigue of the week. That is why its called Weekend cake. Butter your baking tin meticulously then place the tin in the fridge for hardening. Grind the peel of a lemon in a small bowl. The lemon has the yellow part which you should grind, your grated lemon will get butter when the white part comes in. Add sugar top the lemon grind and mix it well, the reason for mixing sugar and the lemon grind is that the sugar absorbs the smell of the lemon and when the sugar is mixed with the cake batter the whole smell of the lemon will spread in the batter.
Whisk eggs in a bowl then add sugar, because of the surface of the yolks when the sugar sticks come together, lumps form and don’t mix well. Also, add honey to the egg mixture then add the lemon peel and sugar and mix well. Place the bowl on the hot water at about 40 degrees Celcius and continue mixing the egg mixture. The reason for whisking the egg mixture on a 40 degrees Celcius water is to make the bubbles form well.
If the temperature is over 60 degrees Celcius, your eggs will cook so you have to be careful with the temperature of the water. Put the cold butter in a bowl then over the hot water, meanwhile, beat the egg mixture with a hand mixer until it starts to form the bubbles. Sift in cake flour then fold the flour mixture into the batter and it is important to mix the batter lightly so that you can fold in the air into the batter. Take the melted butter and mix some of the cake batters in it then mix it up and pour the mixture into the batter mixture.
Mix well until you are done. Bring the mold to the refrigerator then add the batter about 80% full. Drop the pan two or three times on the counter to remove any air bubbles trapped in the batter. Bake the cake in 170 degrees preheated oven for 25 to 30 minutes. Squeeze in lemon juice in a small bowl then add in powdered sugar then mix well until there are no lumps. Take the cake from the oven once baked and remove from the mold onto a wire rack and let it cool down completely. Apply the lemon icing and spread it over the cake. Serve the cake with tea. Enjoy.
- Unsalted Butter 100g
- Egg 110g
- sugar 100g
- Honey 20g
- Cake flour 110g
- Sugar powder 75g
- lemon juice 15g
- Lemon zest
Bake the cake in a 170 degrees preheated oven for 25 to 30 minutes.