Cooking, Lemon Cake

Lemon Cake

Can’t go to the coffee shop? Why not make something yummy while you’re stuck indoors? Try this Lemon Cake recipe*. You can use any citrus – lemon, lime, orange – and you can choose to ice it or not. This one is great for morning & afternoon teas, lunch, fetes and other events.


The cake


  •  1 1/2 cups of self raising flour (suitable for gluten free & or almond flour but may require additional cooking time)
  • 1 cup castor sugar
  • 2 eggs
  • 1/2 cup milk
  • Zest of 2 lemons
  • 115g butter (can use margarine)


  • Mixing bowl
  • Measuring cup
  • Mixing spoon
  • Egg beater/whisk
  • Sieve (or wire strainer)
  • Cake tin (any style)
  • Cooling rack


  • Preheat your oven to 180 Celsius (356 Fahrenheit)
  • Grease cake tin (I chose a ring tin)
  • Zest lemons (use a grater, if you have a 4 sided one, use the smallest holes)
  • Sieve dry ingredients into the bowl
  • Melt butter (in microwave or on stove top)
  • Beat eggs
  • Add Milk, butter, eggs and zest to the dry ingredients
  • Mix ingredients thoroughly
  • Pour mix into the tin
  • Place in oven for 35-40 mins (When ready it will spring back when you push the surface)
  • Remove from oven and place on a cake rack
  • Allow to cool a little and remove from the tin
  • When cooled, Ice and decorate as you see fit.

Lemon icing


  • 3/4 cup of icing sugar
  • 3 tablespoons lemon juice


  • Mixing bowl
  • Measuring cup
  • Measuring spoons (teaspoon & tablespoon)
  • Mixing spoon


  • Sieve icing into a bowl
  • Add lemon juice
  • Mix well. This makes a thin icing.

* This recipe is sourced from the cookbook of Terri Bateman

1 thought on “Lemon Cake”

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