Lemon Cake
Indulge in the refreshing zing of this lemon cake that boasts a delectably moist crumb. Blending the bright citrus flavors with a sweet touch of icing, this treat is a versatile and delightful addition to any gathering or afternoon tea.
— Constant Cookbook
Ingredients
- FOR THE CAKE
- 150g Self-Raising Flour (+ Extra if needed)
- 110g Caster Sugar
- 105g Butter
- 1/2 lemon
- 2 eggs
- FOR THE ICING
- Icing Sugar
- 1 Lemon
Instructions
- Mix flour butter and sugar together in a large bowl.
- Add the juice of half a lemon.
- Break the eggs into the mix and mix well. If the mixture is too runny, add extra flour.
- Put cake batter into a loaf tin (greased with sunflower oil) and put in the oven at 170C Fan for 35 minutes.
- Leave the cake out to cool and then tip out of the tin.
- Mix together some icing sugar and lemon juice (squeezed from the lemon) and put on the cake.
- Leave the icing to set. After it has set you can enjoy!
Yield
Makes 10 slices
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