Food and Drink

Easy Lemon Cake for any Occasion

Lemons tend to start growing to excess in late winter / early spring. While we wait for the trees to ripen, here is a delicious lemon cake recipe you may like to try.

Cake recipes can often be complicated and while the skill level of many bakers is impressive, a quick and easy cake will never go out of style.

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The great thing with lemon cake is everyone enjoys it. Some cakes such as carrot and fruit cake (while delicious!) are not necessarily crowd pleasers. With this lemon cake, you can enjoy on its own with a coffee or cup of tea, add cream or yogurt, add icing, sprinkle with icing sugar, add strawberries in between layers – it’s up to you.

Light and fluffy, this recipe will be a hit with friends and family alike. Enjoy!

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INGREDIENTS
125g butter (softened)
1 cup white sugar
2 eggs
1 ½ Cups flour
1 ¾ teaspoons baking powder
½ cup milk
Zest and juice from 1 lemon

METHOD
Preheat oven to 180 degrees Celsius and use baking paper to line a 23 x 23cm round cake tin.
In a bowl, cream together butter and sugar. Use a hand mixer or stand mixer if you have one. Once creamed, beat in one egg at a time.
Add the zest and juice from the lemon and mix in to the creamed mixture.
Add flour and baking powder and mix in.
Add in the milk in batches. Once mixed, use a baking spatula to fold and pull away from the edge of the bowl.
Use the spatula to help transfer mixture to the cake tin and use a knife to help spread evenly
Bake in preheated oven for 23 – 27 minutes (depending on oven)

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Lemon Zest in Cake Mix

 



TIPS and TRICKS

  • I love lemon so added the zest of 2 lemons and juice from 1 (the remainder of the unused lemon went in to a gin and tonic…)
  • If you’re making this for the grandkids or feeling particularly festive, add 2 – 3 tablespoons of hundreds and thousands to the mixture before cooking to add a colourful look within the cake. Just fold in after the milk is added.
  • This recipe can be used in cup cake or mini cupcake tins and pattys, just reduce the cooking time (I would suggest every 5 minutes but be careful not to open the oven door too often!)
  • You can freeze cake! If the recipe is too big for you, cut slices and pull out when you feel like a slice or a visitor arrives. This could be particularly handy if visitors arrive at short notice
  • If you have an orange or lime, you could substitute the lemon for these flavours
  • Spring back cake tins are my preferred tin
  • Bake as cupcakes and have the grandkids over for a cake decorating party!

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