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Lemon Cake

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Recipe Ingredients

FOR THE CAKE

  • 200g caster sugar
  • 150g unsalted butter, softened
  • 3 eggs
  • 120g cake flour
  • 2 tsp baking powder
  • finely grated zest and juice of 2 lemons
  • 125ml buttermilk

 

FOR THE SYRUP

  • 50ml water
  • 200g sugar

 

FOR THE CANDIED LEMON

  • 100ml water
  • 200g sugar
  • 2 to 3 lemons, sliced

Recipe Directions

1. Preheat oven to 180°C and grease a 22cm cake tin or lined loaf tin.

2. Place the caster sugar and butter in a bowl and whisk until pale and creamy. Add the eggs and whisk until combined.

3. Sift the flour and baking powder in a separate bowl. Add half this flour mixture to the egg mixture, together with the lemon zest and juice, and whisk until just combined. Add buttermilk, then the rest of the flour mixture.

4. Pour the batter into the cake or loaf tin and bake for

30 minutes or until a skewer comes out clean.

5. To make the syrup, bring water to a boil, add the sugar

and stir until it has dissolved.

6. To make the candied lemon slices, bring water to a boil, then add the sugar and lemon slices. Simmer for 5 minutes. Leave to cool.

7. Remove the cake from the oven and allow it to cool completely before you pour hot syrup over it. Garnish it with candied lemon slices.

 

 

Each Serving:


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