Sunday, June 2, 2013

Light Lemon Cake

No time to cool, and already half gone !

  • 200g unsalted butter , softened
  • 225g icing  sugar
  • 4 eggs
  • finely grated zest 2 or 3 lemons 
  • Juice of these lemons
  • 225g self-raising flour


  • juice 1½ lemons
  • 85g icing sugar
Separate yolks from whites and whisk whites to soft peaks.
Cream butter and icing sugar.
Add yolks one at a time.
Add lemon zest
Sieve flour and add slowly to mix.
Add lemon juice of the skinless lemons.
Mix in egg whites.
Bake in long tin for about 50 -60 mins. at 150C or till done. (Check when a skewer comes out clean from the middle)

Mix lemon juice with icing sugar.  Prick through out the cake and pour syrup on to cake.

This cake is super light, possibly due to the face I used icing sugar used instead of caster sugar as in the original recipe.
If you like lemons this cake if for you, be generous with the lemons!

Source Link: Click here

DO NOT: Add sliced lemons on top (like you would in the poppyseed cake)
They sink

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