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
Ingredients:
- 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)
Utensils
- Mixing bowl
- Measuring cup
- Mixing spoon
- Egg beater/whisk
- Sieve (or wire strainer)
- Cake tin (any style)
- Cooling rack
Method
- 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.
The Ingredients
Zested Lemon
Add butter, milk, eggs & zest to dry ingredients
Mix well
Pour into tin
Baked cake
Iced cake
Lemon icing
Ingredients:
- 3/4 cup of icing sugar
- 3 tablespoons lemon juice
Utensils
- Mixing bowl
- Measuring cup
- Measuring spoons (teaspoon & tablespoon)
- Mixing spoon
Method
- Sieve icing into a bowl
- Add lemon juice
- Mix well. This makes a thin icing.
You need these
Add lemon to icing sugar
Blend ingredients
Iced cake
* This recipe is sourced from the cookbook of Terri Bateman
