Lemon Cake
The mouthwatering lemon sponge cake is easy to prepare and so refreshing! Moist and bittersweet, lemon cake is always great.
preparation: 15 minutes
making: 30 minutes
total: 20 minutes
servings: 20 pieces
nutrition: 189 calories per serving
cuisine: British
Ingredients
- 200g self-rising flour
- 200g butter
- 200g sugar
- 3 eggs
- 1 tsp of baking powder
- 3 medium lemons (zest and juice)
For Icing
- 1 tbsp lemon juice
- 4 tbsp water
- 150g icing sugar
Method
Preheat the oven to 180°C with the fan on.
Prepare the tray by lining it with baking paper.
Place the eggs into the mixing bowl and beat with a hand mixer for 2 minutes until light and fluffy.
Gradually add the sugar and continue mixing until it dissolves.
Grate lemon for zest, cut it in half, and squeeze the juice.
Add the lemon juice and zest to the batter and mix.
Add the butter and mix until all the ingredients are well combined.
Sift the flour and baking powder together, then add to the mixture.
Whisk for another minute or two, but do not over-mix.
Transfer the dough onto the baking tray and spread it evenly.
Bake for about 30 minutes or until a skewer inserted in the middle comes out clean.
Once the cake has cooled down, it’s time to prepare the icing.
Combine icing sugar with lemon juice and a few teaspoons of water.
Stir until the mixture reaches the consistency of cream, then pour it over the cake.
Decorate with grated lemon zest and a few slices of lemon.
Slice and serve.
