Lemon Cake
Ingredients
INGREDIENTS
- 125 g butter softened
- 3 eggs
- 1 1/4 cups caster sugar
- 1 1/2 cups self raising flour
- 1/2 cup milk
- finely grated rind of 1 lemon
- juice of 1 lemon
Instructions
DIRECTIONS
- Preheat oven to 180C. Grease and line the base of a deep 20cm cake pan with baking paper.
- Beat butter, rind and sugar in a bowl until creamy and fluffy. Add eggs one at a time, beating after each addition. Sift flour over the egg mixture. Add juice and beat for a few seconds. Add milk and beat until well combined.
- Pour in prepared tin. Tap the tin on the worktop to settle the batter. Bake in preheated oven for approximately 50-60 minutes until golden and cooked through when tested with a skewer.
- Stand cake for 5 minutes, then turn onto a cake plate or wire rack and cool completely. Sprinkle powdered sugar all over the cake.
Notes
Notes:
✔️Make sure your cake is completely cooled before adding your powdered sugar.
✔️This cake will last several days but you may have to add a little more powdered sugar on the top, if you like, each day.
✔️Do not over mix the batter or else the cake would become hard.
✔️If you don’t have self raising flour you can make it at home simply by mixing 1 1/2 cup all purpose flour with 2 1/4 tsp baking powder and 3/4 tsp of salt.
✔️Make sure your cake is completely cooled before adding your powdered sugar.
✔️This cake will last several days but you may have to add a little more powdered sugar on the top, if you like, each day.
✔️Do not over mix the batter or else the cake would become hard.
✔️If you don’t have self raising flour you can make it at home simply by mixing 1 1/2 cup all purpose flour with 2 1/4 tsp baking powder and 3/4 tsp of salt.