Lemon Cake in a Savarin Ring Mould

I decided to make a nice, light, lemon cake.  For this cake I wanted to try my savarin mould which I have had for years but never used.  The cake could equally well be made in an 8 or 9 inch(20 to 23 cm) square tin, or probably in a 10 inch springform round tin.

The recipe is easy and has just a light lemon flavour, imparted through the use of lemon zest.  For mine I used the zest from two lemons, but as much or as little as one wants is good.

As mine was baking I was slightly worried that the tin was too small, as the cake completely filled it and rose about 1/2 an inch above the top. But it worked out just fine and turned out well, onto a cooling rack.  A very small piece stuck in the tin but came away easily so I could patch it back onto the cake.

The smell of lemon as the cake baked was very nice indeed.

Once cooled I dusted it with some icing sugar, though a I think a little lemon icing, juice mixed with icing sugar, drizzled over the top would be very good too.

Lemon Cake in Savarin Ring Mould

Lemon Cake in Savarin Mould – Video

Ingredients:

  • 4 medium eggs(large in USA)
  • 150ml (1/2cup + 2 tbsp)Whole milk at room temperature 
  • Lemon peel to taste (I used two lemons)
  • 160g (11tbsp + 1tsp) Butter softened 
  • 250g(1 1/4 cup) caster sugar (granulated would be ok too)
  • 300g (2 1/2 cups) cake flour(or just a little less than 2 1/2 of plain flour)
  • 3 tsp baking powder
  • Pinch of salt
  • Icing sugar to taste
Method:
  1. Preheat the oven to 180C/160C Fan/350F
  2. Grease a 10 inch/25cm savarin tin.
  3. Cream the butter and sugar together, until pale and fluffy.
  4. Continue beating(I used a hand mixer) on medium speed, while slowly adding the eggs until all is combined.
  5. Add the milk and whisk to combine.
  6. Mix the baking powder into the flour, then mix the lemon zest in as well.
  7. Add the flour mixture to the batter and mix until just combined.
  8. Carefully spoon or scrape the batter into the tin, spreading all around, evenly.
  9. Bake in the oven for 40 minutes and test with a skewer to ensure it is cooked.
  10. Remove from the oven and turn out onto a wire rack to cool.
  11. Dust with icing sugar to serve.

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