Lemon cake recipes
Our top 3 of 24 Lemon cake recipes
Ingredients
- 4oz Soft margarine or butter
- 6 oz SR flour (sieved)
- 2 large eggs
- 6 oz caster sugar
- 4 tbsp hot water
- 1 tbsp lemon juice
- 1 lemon skin of - grated
- 3 tbs lemon juice
- 4 tbsp icing sugar
Method
- Pre heat the oven to gas 4 / elec 180
- Mix as per a Victorian sponge as in cream the marge and sugar together, add a little of the flour and beaten egg, then flour again mixing in each time you add them. Do not beat the mix just fold it in gently.
- Pour your mix into a lined tin. Bake in the oven for 30 to 40 mins, checking to see if it is cooked through by sticking a skewer in to see if it comes out clean.
- Before you allow the cake to cool and while it is still in its tin, mix the topping of lemon juice and icing sugar and pour over the top of the cake so that it runs down the sides as well.
- Allow the cake to cool, cut and enjoy.
7 Comments
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vanessa4latorre Wed Jan 19 2011 • Reply
Really moist cake and very easy to make. Will definately add it to My Favourites.
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Scrumptious Wed Jul 14 2010 • Reply
glad you enjoyed it hoped you raised loads of money for your fete (without the cake) xx
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Scrumptious Sun Mar 7 2010 • Reply
Thanks for the comment. I am pleased it worked as well for you as it has always for me. Sandy
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Ambrose Anderson Sat Mar 6 2010 • Reply
I used this recipe yesterday and we tried some today. So simple an inexpensive to make, tastes really light and lemony. (I used an 8" round tin.) Far superior to supermarket stodge.
Thanks D Gregory
Ingredients
- 110 g soft butter
- 175 g caster sugar
- 175 g self raising flour
- 4 tbsp milk
- 1 Grated Lemon Zest
- 2 large eggs
- pinch of salt
- 4 tbsp freshly squeezed lemon juice
- 75 g icing sugar
- Icing Sugar to dust
Method
- 1. Butter a 900 g loaf tin, then line with greaseproof paper and butter again.
- Preheat oven to 180C/350F/gas mark 4.
- 2. Place all the cake ingredients in a bowl or mixer and beat for 3 minutes, until well blended.
- 3. Pour into the cake tin, smooth top and bake for 45 minutes.Remove and cool in the tin on a cooling rack.
- 4. Gently warm the lemon juice and icing sugar in a pan until sugar dissolves.
- 5. Prick cake all over with a fork and pour the warmed lemon syrup over the top.Leave until cake is cold before turning out.
- 6. Serve sprinkled with icing sugar.
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Add commentIngredients
- 450g (1lb) unsalted butter
- 450g (1lb) caster sugar
- 450g (1lb) ground almonds
- 2 tsps good vanilla essence
- 6 eggs
- 4 zest of lemon
- 1 juice of 1 lemon
- 225g (8ozs) polenta
- 1 ½ tsps baking powder
- ¼ tsp salt
Method
- Preheat oven to 160°C. Butter and flour a 30cm (12") cake tin.
- Beat butter and sugar together until pale and light. Stir in the ground almonds and vanilla. Beat in the eggs, one at a time. Fold in the lemon juice and zest, the polenta, baking powder and salt.
- Spoon into prepared tin and bake in preheated oven for 45-50 mins, then check. If the top is deep brown before cake is set, place a circle of greaseproof paper on top to prevent burning while the body of the cake cooks through.
- Depending on your oven, the cake seems to take about 1h 30m in all.
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