Lemon Cake, recipe by Raymond Blanc

This is a lovely recipe from Raymond Blanc. Simply delicious! Please try and let me know what you think.

Perfect for afternoon tea, this has been served at Le Manoir for the past 25 years. Be sure to read my Kitchen Secrets before starting the recipe. 

MAKES 1 LOAF CAKE (about 12 slices)


  • 50g apricot jam, warmed
  • finely grated zest of 1 lemon, plus 3 tbsp juice
  • 150g icing sugar


  • a loaf tin measuring about 26cm x 9cm or equivalent, about 1.5 litre volume
  • a cook’s thermometer for the glaze.


  1. To prepare the cake: preheat the oven to 180°C/160C fan/gas 4. Lightly grease the loaf tin and line with greaseproof paper. In a large bowl, whisk together the eggs, sugar, cream, lemon zest, rum, salt and melted butter. Sift the flour and baking powder together, then whisk into the egg mixture until smooth.
  2. To bake the cake: spoon the mixture into the loaf tin and gently level the surface. Bake for 50 minutes – 1 hour, turning the tin around halfway through cooking. To test the cake, insert a small knife into the middle – if it comes out clean, the cake is cooked. Turn out onto a wire rack and leave to cool for 10 minutes. Set the rack on a lined baking tray.
  3. To glaze: lightly brush the cake all over with the warm jam. Leave for 5 minutes. Mix the lemon zest and juice with the icing sugar in a small pan and warm over a low heat to 35°C, until smooth. Brush the lemon glaze evenly over the top and sides of the cake and leave for a few minutes to set.
  4. Place the cake on a baking tray in the oven, turn off the heat and leave for 3–5 minutes to dry the glaze – it will become translucent. Allow to cool before slicing.

VARIATION Replace the lemons with other citrus fruit, such as oranges or grapefruit, using marmalade in place of the apricot jam.
PLANNING AHEAD You can make the cake in advance; the glaze helps prevent it drying out. Have all the ingredients at room temperature before you start.
STEP 1 Leave some paper overhanging the sides when you line the tin; this will enable you to lift out the cake by the paper, making it easy to de-mould.
STEP 2 Do not leave your cake to cool in the tin, as this would prevent the steam from escaping, making your cake heavier.
STEP 3 Brushing the cake with jam creates a barrier, so the lemon glaze is not absorbed. If the glaze is any hotter than 35C, it will re-crystallise, losing its shine and crispness.The lemon glaze must be even and thin; if it is too thick it will run in the oven.

For Raymond’s recipes, click below


Recipe taken from Kitchen Secrets by Raymond Blanc; published in YOU, Mail on Sunday

Read more: http://www.dailymail.co.uk/home/you/article-1358282/Web-exclusive-recipe-Lemon-cake.html#ixzz1FIC1LSup


9 thoughts on “Lemon Cake, recipe by Raymond Blanc

  1. I made this cake according to the recipe published on the BBC website, but it’s not as lemony as I would like. I thought for sure that on the TV show where Raymond Blanc made the cake he included the juice of the lemons in the cake batter. I watched it again and sure enough, both he and the voice over mention lemon juice, so I think there has been a mistake somewhere along the line. Specifically, Raymond mentions the juice combining well with the dark rum.

    I am going to try and make it with the juice and see if it is better, or not.

    1. Hello Vanessa,

      I made the cake according to the recipe above and found it very lemony. However I used large lemons, so I ended up with loads of zest, so that may have made the difference. If you try the extra lemon juice as detailed in the program, please can you kindly let me know how it turned out? I will then update the post accordingly. Also did you use apricot jam for the glaze? I wonder if substituting the jam for lemon marmalade might provide the lemony flavour you are after. Limoncello could also work as a substitute for the dark rum. I keep meaning to upload my limoncello recipe, I hope to do so within the next few days.

      I often substitute cream for yogurt in recipes, perhaps mixing half the quantity of double cream with lemon yogurt could give the cake more of a lemony kick.

      I would be grateful if you could let me know how you get on. Good luck, hope the cake turns out as you wish 🙂

      1. I actually used a 3 fruit marmalade as the glaze, as we didn’t have any apricot jam in the house. I think your tip about the lemon yogurt might help, but I will let you know how it goes next time I make it with whatever alterations. Maybe I’ll try the juice of one lemon along with the zest of 3. I thought the lemons I used were decent sized, but maybe not?

        I’ll deffo let you know how it goes. Thanks for the response.

  2. Hi there!

    I found your take on Raymond B’s recipe very useful. I watched my iplayer 6 times to make this cake and was not totally pleased with the results. Raymond didn’t give some important kitchen secrets!
    I’m going to make Lemon Cake v.2 this weekend. Thank you!

    1. Hello, I too found the program recipe hard to follow, hence I did a google search and fortunately found the recipe in a newspaper article. Please let me know how v2 turned out. All the best 🙂

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