Lemon Cake with Cognac

Name: Lemon Cake with Cognac
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 8–10
Ingredients: 3 tablespoons full-cream (whole) milk; 125 g (4½ oz) icing (confectioners’) sugar; Juice of 2 lemons; 2 eggs; 1 teaspoon baking powder; 175 g (6 oz) plain (all-purpose) flour; 175 g (6 oz) caster (superfine) sugar; 100 g (3½ oz) lightly salted butter, softened; 1 tablespoon Cognac

Preparation info

Serves
8–10

Difficulty
Easy
Ready in
45 min

Appears in

100 Desserts to Die For

By Trish Deseine

Published 2016

About

The Cognac adds an irresistible little kick to this rich and dense cake. Served with lemon curd, it is divine!

Ingredients

For the cake:

100 g (3½ oz) lightly salted butter, softened
175 g (

Dessert
Vegetarian

Method

MAKE THE CAKE. Preheat the oven to 180°C (350°F/Gas 4). Beat the butter with the caster sugar in a mixing bowl, then add the flour, baking powder, eggs, milk and finally the Cognac. Beat for 1 minute with an electric beater until the mixture is creamy and uniform.

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