Description
If you’re a fan of delicious sweet lemon treats you won’t be able to resist this Easy Lemon Cake with its tangy lemon drizzle topping!
Ingredients
Lemon Cake:
- 125g of softened butter
- 1/2 cup (120g) of caster sugar
- 3/4 cup (115g) of self-raising flour
- 2 eggs
- finely grated rind and juice of 1/2 a large lemon
Lemon Drizzle Topping:
- 1/3 cup (80g) of granular sugar
- finely grated rind and juice of 1/2 a large lemon
Instructions
- Line a 20 cm (8 inch) shallow square cake tin* with baking paper and preheat oven to 200 °C (400 °F).
- Combine the butter, caster sugar, flour, eggs, lemon rind, and lemon juice in a large mixing bowl.
- Beat with an electric hand mixer for 1 -2 minutes, stopping to scrape down the sides half way through (mixture will be thick and creamy).
- Spoon mixture into prepared baking tin and smooth the top.
- Bake for 20 – 25 minutes or until the top is golden brown and a toothpick inserted into the middle comes out clean.
- While cake is baking make the topping by combining the sugar, lemon rind, and lemon juice in a small bowl and set aside.
- After removing the cake from the oven, and while the cake is still hot, use a toothpick to make holes all over the top of the cake.
- Spoon the lemon topping over the hot cake and then allow the cake to cool completely in the tin.
- Once completely cooled serve on its own or with some thick cream.
Notes
* Baking tin must be shallow for cake to brown. If you don’t have a shallow 20 cm square tin I have successfully used a 16 x 26 cm rectangular baking tin.
Nutrition
- Serving Size: 29g
- Calories: 107
- Sugar: 10g
- Sodium: 111mg
- Fat: 5.4g
- Saturated Fat: 3.2
- Trans Fat: 0.2g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 33mg
