This is a very quick post in response to requests on twitter for for my apparently “famous” lemon cake recipe !
I found this recipe several years in one of those little books that sometimes come free with the Good Food magazine and it’s become a firm favourite!
The original recipe used an ‘all in one’ method which I found didn’t work for me so I reverted to the old fashioned creaming of the butter and sugar first (in my trusty Kenwood of course………..)
It’s a quick and easy cake to make and it freezes well – always good to have one on standby. We like to serve it with morning coffee or afternoon tea and it always goes down with our clients. I hope you like it!
Hey Pesto! Lemon Cake
No Servings: 15 mini squares
Oven: 180 C/Fan 160/Gas 4
What you need:
100g butter, softened
175g caster sugar
2 large eggs
75 ml milk
175g self-raising flour
1 tsp. baking powder
Zest of 1 lemon
100g caster sugar
Juice of 1 lemon
What to do:
Cream the butter and sugar together using K beater in Kenwood (or by hand if you’re feeling energetic!)
Add in the eggs and the milk to give nice light batter
Then fold in flour, baking powder and lemon zest.
Pour mix into a lined baking tin (approx… 20cm * 30cm) and bake in preheated oven for 30 mins – you want it golden-y colour and firm to touch.
Make the icing by heating together the sugar and the lemon juice until the sugar is dissolved.
Pour the icing over the cake and leave to cool.
Once cooled cut into squares , dust with icing sugar and serve on a pretty plate!
PS I have made a gluten free version using Dove’s Farm GF flour and a teaspoon of Xanthan Gum – it works!
PS2 apologies for lack of photos of finished cake but I did say this was a quick post!