Let's call this cake the moistest and softest cake ever. Actually I wanted to have a totally different kind of cake but it turned out like this. I liked it though. Like I said, extremely moist, heavy and soft.
I'm so into cakes like that! And since I added lemon juice, lemon zest, lemon chocolate and candied lemon peel it has such an amazingly strong lemon flavour that I wanted to eat it up at once. Just give it a try if you love such kind of cake, it's delicious!
Cherry Lemon Cake
210gm softened margarine
zest and juice of 1 lemon
100gm lemon flavoured chocolate, cut into small pieces (or use any chocolate)
4 eggs, separated
2 cups white flour
2 tsp baking powder
1/2 tsp cream of tartar
200gm candied lemon peel
+ 500gm cherries, cut into halves
Preheat oven to 150degC. Grease 2 large soufflé pans. Beat margarine, sugar and egg yolks until fluffy. Add lemon zest, chocolate pieces and lemon juice and beat until incorporated.
Beat egg whites together with cream of tartar until the mixture is stiff.
Combine margarine mixture and lemon peel, fold in the cherries. Sieve over flour together with baking powder and beat in just until incorporated.
Gently fold in the beaten egg whites, just until incorporated. Do not over mix.
Pour into pans and bake for about 1 h until done. Let cool a bit and remove from pan, then let cool completely.