Best Ever Lemon Cake

I was delighted to be able to create a wedding cake for a lovely couple a few months ago! They requested a friand-style cake with lemon and raspberries. So in my search for a suitable recipe I found the Women’s Weekly Lemon Cake recipe from “Bake”. I’m continually impressed by Women’s Weekly – the quality seems awesome, like they’re really good at recipe selection, unlike so many other books!

One of the best things about this cake is that it cooks flat – it doesn’t rise unevenly in the centre of the cake making it look like there’s a volcano bubbling away under the surface. It cooks evenly and almost totally flat! Probably because you cook it slowly at a low-ish temperature.

 

The Best Lemon Cake I’ve Ever Had

125g butter, softened

zest of 1 lemon

275g caster sugar

3 eggs

225g self-raising flour

1/4 cup milk

1/4 cup lemon juice

Method

  1. Preheat oven to 160C fan-forced and line a 20cm or 22cm round tin (springform is always a bonus) with baking paper.
  2. Cream butter, zest and sugar, until the mixture is light in colour and well combined. This could take a few minutes.
  3. Add eggs one at a time, with some flour if it begins to curdle or separate.
  4. Stir in the flour, milk and the lemon juice alternately until well combined.
  5. Pour into the pan and bake for 40-50 minutes.
  6. You’ll know the cake is cooked when it has pulled away from the tin slightly and is firm to the touch. Pull cake out of the oven and cool on a wire rack until it has reached room temperature.

Cake

Photo Credit: Sophie Timothy Photography
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