Lemon Cake

A community recipe by Fifikins

Not tested or verified by Nigella.com

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Introduction

Oh for a glut of lemons so i can bake this cake... It is one of those cakes that I often use for a cake stall as I can quadruple the recipe easily and it still turns out really well!

Ingredients

Serves: 0

Metric Cups

120 grams butter
180 grams caster sugar
180 grams self-raising flour
2 eggs
125 millilitres milk
2 lemons (zest and juice of)
2 tablespoons caster sugar (extra)

4 ounces butter
6 ounces superfine sugar
6 ounces self-rising flour
2 eggs
½ cup milk
2 lemons (zest and juice of)
2 tablespoons superfine sugar (extra)

Method

Lemon Cake is a community recipe submitted by Fifikins and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cream butter and sugar.

Add lemon zest, flour, eggs and milk and beat well.

Pour into lined loaf tin and bake for an hour at 180ÂºC.

When cooked the cake should have an interesting dividing area in the centre.

Mix the lemon juice with the extra sugar and pour this on the hot cake and allow to cool.

Cream butter and sugar.

Add lemon zest, flour, eggs and milk and beat well.

Pour into lined loaf tin and bake for an hour at 180ÂºC.

When cooked the cake should have an interesting dividing area in the centre.

Mix the lemon juice with the extra sugar and pour this on the hot cake and allow to cool.