Lemon cake


I love this recipe! It’s such an easy cake to make and turns out so beautifully every time!

I got this recipe out of a Super Food Ideas mag a couple of years ago and it’s become one of  my absolute favourites!!!


Lemon Cake

125g butter, softened

2 tsp finely grated lemon rind

1 & 1/4 cups caster sugar

3 eggs

1 & 1/2 cups S.R flour

1/2 cup milk

1/4 cup lemon juice

Preheat oven to 180 degrees C.   Grease a deep 20cm round cake pan.  Line base with baking paper.  Beat butter, rind and sugar until light and fluffy.  Beat in eggs, one at a time.  Stir in sifted flour, milk and juice in two batches.  Beat until well combined.  Pour mixture into pan.  Bake in oven for about 50 minutes.  Stand cake in pan for 5 minutes.  Turn out onto a wire rack to cool.

Icing – I usually ice this with a simple lemon icing.  You could use cream cheese frosting if you want to go a little fancy, but the simple icing is lovely…

I don’t use measurements to make icing but here’s the basics…

Add some icing sugar to a small bowl, add a small teaspoon of softened butter, a dash of vanilla essence, and a dash of hot water (no more than 1/2 teaspoon) and some grated lemon rind.  Mix together with a spoon until combined.  The mixture will seem quite dry but comes together nicely at the end.  If the mixture is too dry, add a little more water.  If it’s too runny, add more icing sugar.


Variations – you could use oranges instead of lemons.  I’ve thought of doing this, but the lemon is so lovely, I’ve never tried!



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