- 12 servings
- 50 mins
- 361 kcal
Lemon Cake
I LOVE this lemon cake recipe (and by how quickly it seems to disappear, so does everybody else)! It is flavoursome and mouthwateringly zesty. It’s also nice and moist, due to the addition of the lemony syrup after cooking. I think dry cakes are a total letdown and are something to be avoided wherever physically possible!
Either keep it simple straight from the oven - resulting in something akin to a lemon-infused Madeira loaf - or make the simple lemon icing I suggest and drizzle this over once the cake is cool, transforming the bake into a more traditional lemon drizzle cake. I must say, I like it both ways, but the sweet tang of the lemony icing is something I can rarely resist!
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Lemon icing is optional and very easy to make: Sift 240g of powdered sugar in a medium bowl, add 3 tbsps of lemon juice and whisk until smooth.
If you want the lemon icing to be more runny, add 2-3 tbsp of milk or water.
Add the butter and sugar in a mixer bowl and beat them until fluffy.
Add the eggs one by one allowing them time to get fully incorporated to the mixture.
Proceed by adding the sifted flour and lemon zest and continue mixing.
Lastly, add the milk and finalise the mixture.
Transfer to a buttered pan and bake in a pre-heated oven at 180º C (350º F) for 35 -40 minutes.
Syrup: Mix the lemon juice with the icing sugar until combined and microwave for 1 minute.
While the cake is warm, poke holes on it with a toothpick, pour the syrup and allow 10-15 minutes to fully absorb it.
