Lemon Cake

Lemon Cake 

© Lukas Lienhard, AT Verlag

Lemon Cake

Lemon Cake 

© Lukas Lienhard, AT Verlag

For the batter

Ingredients

125
g
butter, softened, plus extra for greasing the tin
125
g
sugar
3
eggs
1
unsprayed lemon, grated zest
125
g
plain flour
1
teaspoon
baking powder

For the glaze

Ingredients

60
g
icing sugar
2–3
tablespoon
lemon juice
  • In a mixing bowl, beat the butter with the sugar until pale and fluffy. Beat in the eggs one at a time, beating well to incorporate between additions.
  • Add the lemon zest, flour and baking powder and mix well.
  • Preheat the oven to 180°C. Grease a 500ml capacity cake tin or loaf pan.
  • Pour the batter into the prepared tin and bake for about 30 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave to cool.
  • For the glaze, sieve the icing sugar into a bowl and mix with the lemon juice until smooth. Pour the glaze over the cake once it has cooled, then slice and serve.

 


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