Lemon cakeZesty lemon iced sponge is a true classic.
Prep time:15 minutes
Cooking time:45-50 minutes
Heat the oven to 180°C.
Whisk the butter and caster sugar until pale and creamy.
Add the eggs, one at a time, until completely incorporated.
Sift in 225g self-raising flour, then add the finely grated zest of 4 lemons and mix until well combined.
Transfer the cake dough into a 30cm springform tin and smooth over the top.
Bake for 45-50 minutes, until a thin skewer inserted into the centre of the cake comes out clean.
While the cake is cooling in its tin, make the icing by mixing together the lemon juice and icing sugar until smooth and runny.
When the cake has cooled, spread the icing over the cake and leave to set.
Decorate with lemon zest and lavender flowers, if desired.
For the cake
225g unsalted butter, softened
225g caster sugar
225g self-raising flour
finely grated zest of 4 lemons
For the topping
Lemon juice, to taste
125g icing sugar
Lemon zest and lavender flowers (optional)
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