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)
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.