Cake of the Month - Lemon Sugar Cake



125g soft unsalted butter, cubed

175g + 5 tbsp caster sugar

2 large eggs, beaten

175 g self-raising flour

1 level tsp baking powder

grated rind and juice of 1 lemon

½ cup milk

cooking oil spray

baking paper

thickened cream



  1. Preheat oven to 170 – 180 degrees celcius.

  2. Using a hand mixer, cream butter and 175g caster sugar until light and fluffy.

  3. Add eggs, a little at a time, mixing well between each addition.

  4. Sift flour and baking powder into another bowl.  Add lemon zest and milk, and fold into batter mixture using a rubber spatula.

  5. Lightly oil a springform cake tin and line with a round of baking paper.  Pour in the cake mixture and cook in oven for 40 minutes. Check if ready with a skewer.

  6. When the cake is almost ready, place 5 tbsp caster sugar and the lemon juice in a small saucepan and bring to the boil. Then, while the cake is still hot, pour over the top.

  7. Serve the cake warmish with a little cream on the side.  Enjoy!



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