Mallorcan Lemon Cake

Dominic Franks takes a trip down memory lane to share a favourite childhood zesty lemon cake recipe.

I’ve been coming to the Spanish island of Mallorca since I was nine years old. My auntie has a home here and we would come almost every summer when we were kids.

As the family grew up and my cousins had children of their own, negotiating an available week at my auntie’s place became more and more like juggling kittens so ‘The Viking’ and I felt it was time to branch out on our own and explore.

We didn’t have to go far to discover the beautiful old town of Pollença, its narrow-cobbled streets, the Calvary steps leading up to spectacular views, the Plaza Major with its bars and restaurants, and of course all the lovely locals.

I’m never one to be shy when it comes to talking to random strangers and it always pays off because the doors that a friendly face can open are infinite. People began to know us not only as the two English blokes but Dom and Andy, and we now consider many of these people part of our extended family, welcoming us into their homes.

Our friends Joan and Violetta have a finca just out of town and their garden is filled with citrus trees, which feels like something out of a dream for this little kid who grew up in London and didn’t quite realise that lemons came from trees and not the supermarket!

The ability to be able to ask my friends if I can go and pick a few lemons for a cake feels like an honour and makes our time here even more special.

METHOD:

• Grease and line a 20cm x 10cm x 7cm loaf tin and pre-heat the oven to 170°C / 338°F
• Place the sugar into a bowl and grate the lemon zest on top. Using your fingers, rub the lemon zest into the sugar to release the essential oils. Add the butter and beat well for at least 8 minutes until it creams together and becomes light and fluffy.
• I’m using a bowl and wooden spoon and some old-fashioned elbow grease but a stand mixer would do the work for you.
• Add half the flour and 2 eggs and beat again gently until incorporated, then add a tablespoon of lemon juice, 3 tablespoons milk and the remaining flour and final egg and beat it all together.
• Pour the batter into your loaf tin and bake for 45-50 min or until golden and risen and a skewer inserted comes out clean.

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