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
225g self-raising flour
1/4 cup milk
1/4 cup lemon juice
- Preheat oven to 160C fan-forced and line a 20cm or 22cm round tin (springform is always a bonus) with baking paper.
- Cream butter, zest and sugar, until the mixture is light in colour and well combined. This could take a few minutes.
- Add eggs one at a time, with some flour if it begins to curdle or separate.
- Stir in the flour, milk and the lemon juice alternately until well combined.
- Pour into the pan and bake for 40-50 minutes.
- 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.