Lemon Cake
Lemon Cake
This Lemon cake is so moist you wont be able to stop at one piece!
Ingredients
- Plain Flour - 1 1/3 cups
- Self-raising flour - 1 cup
- Melted Butter - 150g
- Eggs - 3
- Milk - 100ml
- Finely grated lemon rind - 1 tablespoon
- Fresh lemon juice - 100ml
- Caster Sugar - 1 1/3 cups
- Melted Butter - To grease tin
- Icing Mixture
- Pure icing sugar - 1 1/2 cups
- Lemon rind - zested, to decorate
- Softened butter - 1 tablespoon (not melted)
- Yellow food colouring - Dash for icing
Instructions
Cake
- Preheat oven to 180°C
- Oil or butter a square baking tin so mixture doesn't stick.
- Add both flours to a large bowl
- Whisk the butter, eggs, milk, lemon rind and 100ml of lemon juice in a bowl until combined
- Add the lemon mixture to the flour mixture and mix with a mix master until a smooth consistency is reached
- Spoon into the prepared pan and smooth the surface.
- Bake for 40-45 minutes or until a skewer inserted into cake comes out clean.
- Turn onto a wire rack to cool completely.
Icing
- Add the icing sugar, food colouring, butter and left over lemon juice to a bowl and mix until all lumps are out.
- Spread over a cooled cake and decorate with lemon zest.
TIP:
If you like a thick icing, add more butter and icing mixture. If you like a runny mixture, just use icing sugar and lemon juice.
Heather
Love this recipe, But it doesn’t mention when to add castor sugar, and also mentions add 100 ml of the lemon juice to recipe, then later for icing mentions to use left over lemon juice, but all the 100ml is added to the cake mix.