Soft lemon cake

Name: Soft lemon cake
Prep time: 20 min
Cook time: 40 min
Yield: 8
Ingredients: 250 g Plain flour; 180 g Caster sugar; 165 g (3 eggs) Medium eggs; 100 g Butter; 100 ml Whole milk; 60 ml Lemon juice; 6 g Grated lemon zest; 16 g Baking powder; 10 g Icing sugar; 1 g Fine salt

8 servings · Prep 20 min · Cooking 40 min · Easy

A tall and fragrant cake made with lemon juice and zest.

Ingredients

Plain flour250 g
Caster sugar180 g
Medium eggs165 g (3 eggs)
Butter100 g
Whole milk100 ml
Lemon juice60 ml
Grated lemon zest6 g
Baking powder16 g
Icing sugar10 g
Fine salt1 g

Allergens

Gluten, Milk, Eggs

Method

Preheat the oven to 170°C (conventional) and grease and flour a 24 cm cake tin.
Melt the butter and allow it to cool slightly.
Whisk the eggs with the sugar and lemon zest for 8-10 minutes, until the mixture is light and fluffy.
Gradually pour in the melted butter and the milk, continuing to mix at a low speed.
Stir in the lemon juice.
Sift the flour, baking powder and salt together.
Fold in the dry ingredients a little at a time using a spatula, with an upwards motion from the bottom.
Pour the batter into the tin and level it.
Bake for 38-40 minutes: a skewer inserted into the centre should come out clean.
Allow to cool in the tin for 10 minutes, then turn out and dust with icing sugar.

Nutrition facts (estimate)

	Per serving (98 g)	Per 100 g
Energy	1368 kJ / 327 kcal	1397 kJ / 334 kcal
Protein	6.3 g	6.4 g
Carbohydrates	48 g	49 g
of which sugars	25 g	25 g
Fat	13 g	13 g
of which saturates	7.4 g	7.5 g
Fibre	0.2 g	0.2 g
Salt	0.4 g	0.5 g

AI estimates based on average CREA / USDA data: indicative only, not a substitute for medical or dietitian advice.

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