Lemon Butter Cake Love

As soon as I saw the story on high tea with a recipe for this lemon butter cake recipe in this months issue of Country Style Magazine I just had to make it….can’t wait to have a piece!

Lemon Butter Cake

160g butter at room temperature
2/3 cup caster sugar
1 large lemon, finely grated rind and juice
(you will need 1/3 cup juice)
3 eggs
1 1/2 cups self raising flour
1/4 cup milk
1 cup icing sugar
extra 10g butter, melted

Preheat oven to 180C.  Grease and line a 20cm square or round cake pan with baking paper.  Using an electric beater, beat butter, sugar and lemon rind for 3 minutes or until light and creamy.

Add eggs one at a time, beating well after each addition.

Transfer mixture to a large bowl.  Sift flour over butter mixture.  Add milk and 2 tablespoons lemon juice.  Gently fold flour into batter using a large metal spoon.

Spoon mixture into prepared cake pan.  Smooth top of cake with the back of a wet spoon.  Bake for 40-50 minutes or until  a skewer inserted into centre of cake comes out clean.  Stand for 5 minutes before turning out onto a wire rack to cool.

Sift icing sugar into a bowl.  Add melted butter and remaining lemon juice, a teaspoon at a time, stirring until it reaches desired consistency.  Spoon icing onto cold cake, allowing it to run down the sides.  Transfer to a serving plate.

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