How to make
Lemon Cake
| Special Cake Flour | 1420 | grams |
| Castor Sugar | 1480 | grams |
| Baking Powder | 56 | grams |
| Salt | 20 | grams |
| Coronet High Ratio | 850 | grams |
| Lemon Curd | 560 | grams |
| Milk | 850 | grams |
| Lemon Essence/Egg Colour | As Required | |
| Egg | 1000 | grams |
Mix together special cake flour and castor sugar to form a crumb mixture.
Do not over mix
Add lemon curd on first speed. Scrape down twice over the milk and mix for 3 minutes.
Add lemon essence/egg colour as required.
Add egg slowly over 1 minute on first speed.
Scrape down and mix for 2 minutes.
Scale 340g into papered 1lb bread tins.
Bake at 175°C/350° F for 55 minutes.