Lip Smacking Lemon Cake

Lip Smacking Lemon Cake is a delightful treat bursting with bright citrus flavours. This moist and tender cake, with its fresh lemon zest and tangy glaze, is perfect for tea time, celebrations, or a simple indulgence.

Prep Time 20

Cook Time 35

Total Time 55

Servings Slices

Ingredients

For the Cake:

225 g unsalted butter softened
225 g caster sugar
4 large eggs
225 g self-raising flour
1 tsp baking powder
2 large lemons zested and juiced
50 ml whole milk

For the Lemon Glaze:

150 g icing sugar
3 tbsp lemon juice adjust to taste

Instructions

Preheat your oven to 180°C (160°C fan) or Gas Mark 4.
Grease and line a 20cm round cake tin with baking parchment.
In a large bowl, beat the softened butter and caster sugar together until light and fluffy.
225 g unsalted butter, 225 g caster sugar
Gradually add the eggs one at a time, beating well after each addition.
4 large eggs
Stir in the fresh lemon zest, allowing its fragrance to infuse the batter.
2 large lemons
In a separate bowl, sift together the self-raising flour and baking powder.
225 g self-raising flour, 1 tsp baking powder
Add half of the dry ingredients to the wet mixture, then pour in the milk and lemon juice.
50 ml whole milk, 2 large lemons
Add the remaining dry ingredients and gently fold until combined. Avoid over-mixing.
Pour the batter into the prepared cake tin and smooth the top.
Bake in the preheated oven for 35 minutes or until a skewer inserted into the centre comes out clean.
Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack.
Mix the icing sugar and lemon juice to create a smooth, slightly runny glaze.
150 g icing sugar, 3 tbsp lemon juice
Drizzle the glaze over the cooled cake, letting it cascade beautifully down the sides.

Notes

Serving Suggestion

Enjoy a slice with a cup of Earl Grey tea or pair it with fresh berries and a dollop of cream for an elegant dessert.

Nutrition