Lemon Cake
"This recipe is credited to Betty Gilbert whose recipe I found in James Martin's Village Show Cook Book. Makes a lovely moist cake can be served on its own or as a dessert. Especially good with mixed berries and a vanilla flavoured yoghurt."
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 175 g soft margarine
- 175 g caster sugar
- 1 large lemon, juice and zest of, grated
- 2 large eggs, beaten
- 175 g self-raising flour
- 4 tablespoons milk
- 2 tablespoons granulated sugar
directions
- Preheat oven to 180oC/gas 4.
- Lightly grease a 900g(2lb) loaf tin and line with baking parchment.
- Cream the margarine, sugar and lemon zest. Beat in the eggs. Fold in the flour and then the milk.
- Spoon the mixture into tin. Bake for 35-40 mins, until firm to touch.
- Meanwhile, add the granulated sugar to the lemon juice and heat until almost dissolved.
- When the cake is baked and still hot, pierce the cake with a skewer and spoon the lemon juice mixture over. Allow to cool before removing from the tin.
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Reviews
-
We really enjoyed this cake! The lemon flavor is very intense, and the perfume of the warm cake just fills the room. This was very easy to make- went together in a flash! Simple to do, yet impressive enough for company. A definite winner! -
Made this for My 3 Chefs 2008 and what a nice surprise! This was my first attempt at converting a recipe from metric to US and I really don't know what the big deal was. This cake is a very nice nibbler (you just cannot keep from nibbling on it throughout the day). I got to serve one time as dessert with fresh raspberries and a touch of whipped cream. Delicious!! DH & I just could not stay out of this cake. Thanks Aunty Carol for a nice treat!
RECIPE SUBMITTED BY
aunty carol
United Kingdom
I am married, I love cooking and I am known to have made a few wedding cakes for family and friends. I love all kinds of food. I like trying new recipes, at the moment I am loving Tamasin-Day-Lewis and Nigel Slater, especially his chocolate brownies!
