Lemon cake

Zesty lemon iced sponge is a true classic.
  • Prep time:
    15 minutes
  • Cooking time:
    45-50 minutes
  • Serves:
    8-10 portions


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

4 eggs

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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