This cake is really nice and, given it’s an adaptation of a Women’s Weekly recipe you know it will taste great and work every time. As with many citrus recipes, the lemon can be substituted for limes or oranges, or a combination. I’ve made this cake in a bundt tin and drizzled with thin glace icing, but feel free to make it in whatever cake tin you fancy, and ice however you like. I haven’t written quantities for the icing as I don’t measure, I just guess.
Ingredients
Cake
125 grams butter, softened
2 tsp finely grated lemon rind
1 ¼ cups / 275 grams sugar
3 eggs
1 ½ cups / 225 grams self raising flour
½ cup / 125 mls milk
¼ cup / 60 mls lemon juice
Icing
Icing sugar
Lemon juice
Method
Heat oven to 180 degrees c and grease and line a cake tin. Beat the butter and sugar in the bowl of a mixer until well combined. Add the eggs one at a time – don’t worry if the mixture splits, it will come together. Add the remaining ingredients and pour into the prepared tin.- Bake for about 50 minutes. When cooked remove from the oven and place on a cooling rack. Leave the cake in the tin for at least 10 minutes before removing.
- Once cooled, make the icing. Tip icing sugar and some lemon juice into a bowl and mix well. The amount you use of each depends on how thick or thin you want your icing. Once it’s reached the consistency you like, pour over the cake.
Heat oven to 180 degrees c and grease and line a cake tin. Beat the butter and sugar in the bowl of a mixer until well combined. Add the eggs one at a time – don’t worry if the mixture splits, it will come together. Add the remaining ingredients and pour into the prepared tin.
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