Luscious Lemon Cake

For cake:
2 large eggs
175g caster sugar
150g soft butter
grated zest of 1 lemon
175g self-raising flour
125ml milk
pinch of sea salt

For icing:
225g icing sugar
zest and juice of 1 lemon

For sugared lemon slices
1 lemon
4 tablespoons sugar

Method – cake
Preheat the oven to 180°C. Grease a ring tin and line with baking paper.

Place eggs and sugar in a bowl and whisk together. Drop spoonfuls of butter on the top of the mixture and add lemon zest. Whisk together until smooth.

Add the flour, milk and salt and whisk until even in colour and texture, be careful not to overwork the batter or the cake with be tough.

Spoon the cake mixture into the prepared ring and bake for 45 minutes, until golden brown on top and firm to the touch.

Remove from oven and allow to cool.

Sugared lemon slices
While cooling, slice lemons and lay on a plate. Sprinkle with three tablespoons of sugar and allow sugar to dissolve. Flip lemons and sprinkle with remaining sugar.

Sift sing sugar and gradually mix in juice and zest, until icing is runny.

Drizzle over cake once cool and garnish with sugared lemon slices.

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