About this recipe:A simple, back-to-basics cake that is incredibly moist and rich. If you want to save on a few calories, use single cream instead of double cream. You could also try evaporated milk to save even more! Enjoy a slice as is, or with a topping of fruit.
600g caster sugar
375g plain flour
475ml whipping cream
1 tablespoon vanilla extract
2 teaspoons lemon extract
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Method Prep:30min › Cook:1hr30min › Ready in:2hr
Preheat oven to 170 C / Gas 3. Grease and flour one 23 or 25cm tube cake tin.
With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.
Introduce the flour, 125g at a time while adding cream a little at a time until all flour and cream is mixed in well.
Add the vanilla and lemon extract and blend well. Pour cake mixture into prepared cake tin.
Bake at 170 C / Gas 3 for 1-1/2 hours or until centre springs back when lightly pressed. Immediately turn out on cake rack to cool.
Hiya bilisious, Many thanks for checking. We have checked the original recipe and there is indeed no baking powder. The cake is a very rich, dense cake, and the eggs are responsible for any leavening. Hope this helps and do post a review if you try it! - 11 Jan 2012