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!