Heart-Shaped Lemon Cake - cooking recipe

Ingredients

2 1/2 cups sugar
1 1/2 cups butter or margarine
1 tsp vanilla extract
8 None medium eggs
3 2/3 cups all-purpose flour
1/4 lb cornstarch
3-4 tsp baking powder
2 None lemons, zested and juiced
2 2/3 cups powdered sugar
2 None egg whites
3-4 tbsp yellow food coloring

Preparation

Beat the sugar with the butter or margarine, vanilla extract and a pinch of salt until it is light and fluffy, then mix in the eggs one by one. Next, sift in the flour, cornstarch and baking powder, then add half the lemon juice and the lemon zest.
Grease a heart-shaped baking pan and sprinkle with flour, then pour in the mixture, smoothing the top with a large, flat knife. Bake in a preheated oven at 325\u00b0F for 30 mins, then cover the cake loosely with foil and return to the oven for another 40-45 mins. Remove from the oven and leave to cool slightly on a wire rack for about 10 mins, then remove from the pan and allow to cool completely.
Beat the powdered sugar and the egg whites together until the mixture is smooth. Put 6 tbsp of the icing in a bowl and add the food coloring, then set aside, covering it with some plastic wrap to prevent it from drying out. Mix the rest of the lemon juice with the remaining icing, thinning it with a little water if necessary. Spread the white icing over the cake and allow it to dry. When it has completely dried, spoon the yellow icing into a piping bag and decorate the cake with a large yellow heart in the middle and smaller hearts around the edge. Let the icing dry, then serve.