Caramelized Lemon Cake

I've always enjoyed a good lemon cake and this is one of my favorites. This delicious cake, which is  both beautiful and flavoured, wonderfully quick and easy,  is sure to jazz up a summer party with a refreshing tang and zingy scent.  It is deliciously lemony and moist and definitely a cake I will make again.

Ingredients:

• 4 eggs
• zest of 2 lemons
• juice of 2 lemons
• 40ml liquid butter
• 250gr sugar
• 350g self-raising flour 
• 1 teaspoon baking powder

 Caramelized Oranges:

• juice of 2 lemons
• 250gr light brown sugar 
• 2 sliced lemons
  

Separate the yolks from the whites and whisk the egg whites. Reserve the whisked egg whites. Whisk the egg yolks with the sugar, the liquid butter and the zest of the lemon. Afterwards add the juice of the orange and whisk again. Add the flour and whisk, then adding the whisked egg whites. Pour it into a mold buttered and sprinkled with flour and take it to the pre heated oven at 180º for about 35-40 minutes. Place the light brown sugar in a frying pan to heat along with a cup of ornage juice. Add the sliced lemons and let them boil, stirring ocasionally with a wooden spoon until they caramelize.


Ingredientes:

• 4 ovos
• raspa de 2 limões
• sumo de 2 limões
• 40ml manteiga líquida
• 250gr açúcar
• 350g farinha com fermento
• 1 colher de fermento 

 Laranjas Caramelizadas:

• sumo de 2 limões
• 250gr de açúcar mascavado
• 2 limões às rodelas 

Separe as gemas das claras e bata as claras em castelo. Reserve as claras. Bata bem as gemas com o açúcar, a manteiga líquida e com a raspa de limão. Adicione depois o sumo dos limões e bata de novo. Junte a farinha e bata, depois envolvendo as claras batidas em castelo. Verta dentro da forma untada com manteiga e polvilhada com farinha e leve a cozer a 180ºC, cerca de 35-40 minutos. Coloque o açúcar mascavado numa sertã juntamente com um copo de sumo de latranja. Adicione os limões às rodelas deixe ferver bem até caramelizar, mexendo de vez em quando com uma colher de pau.