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Cacenni Lemwn Bychan (Little Lemon Slices)

Cacenni Lemwn Bychan (Little Lemon Slices) is a traditional Welsh (Cymric) recipe for classic lemon sponge cake with a lemon-flavoured icing (frosting). The full recipe is presented here and I hope you enjoy this classic Welsh version of: Little Lemon Slices.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

12–16

Rating:

Tags : Milk Recipes Baking Recipes Cake Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

250g o fenyn wedi meddalu
350g o flawd codi
3 llwy de o bowdwr pobi
6 llwy fwrdd o lefrith
croen 2 lemwn wedi gratio
250g o siwgwr caster

Ar Gyfer yr Eisin:
300g o siwgwr eisin
5 llwy fwrdd o sudd lemwn

Dull:

Hufenwch y menyn, y siwgwr a'r croen lemwn mewn powlen nes yn olau ac ysgafn yna ychwanegwch y llefrith ychydig ar y tro, gan gymysgu yn dda ar ol pob arllwysiad. Hidlwch y blawd a'r powdwr codi i fowlen yna curwch i fewn i'r gymysgfa gwlyb. Trosglwyddwch i dun rhostio mawr wedi ei lenio gyda phapur gwrthsaim a gosodwch mewn popty wedi ei gyn-gynhesu i 180°C. Pobwch am tua 25 munud, neu nes fod sgiwer wedi ei wthio i ganol y gacen yn dod allan yn lân. Gadewch o'r neilltu i oeri yn y tun am 5 munud yna trosglwyddwch y gacen i resel gwifren i oeri'n gyfan gwbwl. Tra mae'r gacen yn oeri cymysgwch y cynhwysion eisin ynghyd. Pan mae'r gacen yn oen taenwch yr eisin am ei ben yn gadwch o'r neilltu i'r eisin galedu cyn torri'r gacen yn sgwariau bychan.

English Translation

Ingredients:

250g butter, softened
350g self-raising flour
3 tbsp baking powder
6 tbsp milk
finely-grated zest of 2 lemons
250g caster sugar

For the Icing:
300g icing sugar
5 tbsp lemon juice

Method:

Cream together the butter, caster sugar and lemon zest in a bowl until light and fluffy then add the milk a little at a time, beating thoroughly after each addition. Sift the flour and baking powder into a bowl then beat into the wet mixture. Transfer the resultant batter to a large baking tin or square cake tin that's been lined with greaseproof paper.

Place in an oven pre-heated to 180°C and bake for about 25 minutes, or until a skewer inserted into the centre of the cake emerges cleanly. Allow to cool in the tin for 5 minutes then transfer the cake to a wire rack to cool completely. Whilst the cake is cooling cream together the ingredients for the icing sugar. When the cake has cooled spread the icing mixture over the top then set aside to harden before cutting the cake into little squares.