EASY TO MAKE – FRESH LEMON CAKE
This cake is an old favourite of mine with a new twist.
To see the original step-by-step recipe click here. It’s one of those where you chuck everything into a bowl and mix, happy days!
I decided to change it a little for two reasons, one, Himself kept looking meaningfully at the ever increasing pile of lemons from our two trees and Jeanne from Cook Sister is hosting a very special Monthly Mingle and I thought I would like to join in.
Easy Lemon Cake
1.5 cups cake flour
2 tsp baking powder
¼ tsp salt
1 cup castor sugar
125g softened butter
2 room temperature eggs
1/3 cup of milk
1.5 TBSP fresh lemon juice
1 tsp grated lemon zest
(Please note 1 cup = 250mls)
Heat your oven to 160 degrees
Grease or spray a loaf tin or line with baking paper.
Put all the above ingredients into a bowl and mix on high for 3 minutes, if you think the mix is too stiff you can add a little more milk.
Spoon the mixture into the loaf tin and bake for 45 mins or until risen and golden.
Cool and ice as you desire, rather than a butter icing I opted for the more simple option of mixing a little icing sugar with some more lemon juice and drizzling it over, topping with a little more lemon zest.
This resulted in a lovely moist tangy cake.