Lemon Cake
Author: 
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: Two x 20cm cakes
 
Ingredients
  • 225g butter, softened
  • 4 eggs
  • 225g caster sugar
  • 225g self raising flour
  • 1½ teaspoons baking powder
  • 25g cornflour
  • grated zest and juice of 2 lemons
Method
  1. preheat oven to 180 C/160 C (fan), grease and line two 20cm tins with baking paper
  2. beat butter and sugar with an electric mixer until pale and fluffy
  3. sift dry ingredients in a bowl
  4. add eggs to butter mixture one at a time and beat well after each addition
  5. add dry ingredients and beat until combined and then add juice and zest and only beat until combined
  6. divide mixture evenly between the two tins, bake for about 25 minutes or until slightly golden and tested with a skewer
  7. remove from oven and allow to cool in tins for about 5 minutes
  8. transfer to a wire rack, allow to cool and ice with a lemon butter cream icing
Notes
Lemon Butter Cream

Ingredients

150g butter softened
grated zest and juice of 1 large lemon
500g icing mixture

Method

beat butter, lemon juice, zest and half the icing mixture until fluffy
gradually keep adding icing mixture, tasting as you go, it may not need it all
continue beating until fluffy and creamy
ice and sandwich cakes together, ice top of cake and decorate
Recipe by Small Kitchen Tales at https://smallkitchentales.com/lemon-cake-for-mu/