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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

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Method

Preheat the oven to 180°C with the fan on.

Prepare the tray by lining it with baking paper.

The ingredients are on the tabletop, and the batter is mixed in a mixing bowl with a hand mixer inside

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.

The batter is in a baking tray lined with baking paper

Transfer the dough onto the baking tray and spread it evenly.

Nicely baked lemon cake cooling down in a baking tray

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.

Cake glazed with icing and decorated with lemon zest and lemon slices

Stir until the mixture reaches the consistency of cream, then pour it over the cake.

Cake glazed with icing and decorated with lemon zest and lemon slices, with a slice of cake cut from the corner

Decorate with grated lemon zest and a few slices of lemon.

Lemon cake slices on a serving plate and chopping board

Slice and serve.

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