Moist lemon cake recipe

Name: Moist lemon cake recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 250g butter, chopped, at room temperature; 215g (1 cup) caster sugar; 20.00 ml finely grated lemon rind; 4 eggs; 250g (1 2/3 cups) self-raising flour; 100ml fresh lemon juice; 195g (1 1/4 cups) icing sugar mixture; 21.00 gm lemon juice, plus 21.00 gm extra; Finely grated lemon rind to sprinkle, optional

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Prep Time: 15 minutes

Cook Time: 50 minutes

Total: 65 minutes

Servings: 10

Author : Tracy Rutherford

cake lemon moist

Ingredients

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250 grams butter, chopped, at room temperature215 grams (1 cup) caster sugar20.00 ml finely grated lemon rind4 eggs250 grams (1 2/3 cups) self-raising flour100 milliliters fresh lemon juice195 grams (1 1/4 cups) icing sugar mixture21.00 gm lemon juice, plus 21.00 gm extraFinely grated lemon rind to sprinkle, optional

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Instructions

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Step 1

Preheat the oven to 180C/160C fan forced. Grease a 20cm (base size) round cake pan. Line the base and side with baking paper.

Step 2

Use electric beaters to beat the butter, sugar and lemon rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until well combined.

Step 3

Use a spatula to fold the flour into the butter mixture until almost combined. Add the lemon juice and fold into mixture until just combined. Transfer to the prepared pan. Smooth the surface.

Step 4

Bake for 50 minutes or until golden and cake springs back when lightly touched. Set aside in pan for 10 minutes to cool slightly before transferring to a wire rack to cool completely.

Step 5

To make the icing, sift the icing sugar into a bowl. Add 1 tbsp lemon juice and stir until combined. (Add the extra 1/2 tbsp juice if necessary to reach a smooth, spreadable consistency). Spread over the cooled cake and sprinkle with the lemon rind, if using. Set aside for 2 hours or until icing sets. Serve.