These are light, fluffy and wonderful as part of a lemon platter. Instead of making the icing, you could halve and spread them with your favourite jam and a dollop of crème fraiche or whipped cream. If you don’t have ramekins, you could make one large cake instead (use a
Cream the butter and sugar for a few minutes, then add the egg yolk and vanilla and whisk in well. Add the sifted flour, lemon rind and baking powder and fold in with a large metal spoon to incorporate it all. Pour in the milk and lemon juice and stir well. With clean beaters, whisk the egg white in a small bowl until it is very white and fluffy, and then fold it into the cake mixture with a metal spoon.
To make the icing, whisk the lemon juice and icing sugar together until smooth and fairly thick, adding a little more of either if it seems necessary. Put the cooled cakes on a flat plate, make a few holes with a skewer in the top of each one and dribble the icing over the top.
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