The Best Lemon Cake Ever

North & South - - Good Times -

• 150g but­ter, soft­ened • ¾ cup white su­gar • 1 tsp vanilla ex­tract • 2 eggs • 1½ cups flour • 3 tsp bak­ing pow­der • Zest of 2 lemons • ¾ cup milk • Juice of 2 lemons • ½ cup ic­ing su­gar

1. Cream but­ter, su­gar and vanilla un­til light and fluffy. Add eggs one at a time, beat­ing af­ter each ad­di­tion.

2. Sift flour and bak­ing pow­der in to the creamed mix­ture along with the lemon zest. Fold the wet and dry in­gre­di­ents to­gether un­til just com­bined.

3. Stir in milk, adding more if needed, to reach a medium con­sis­tency; easy to stir but not too sloppy!

4. Bake at 180°C for about 40 min­utes un­til springy to the touch.

5. When the cake is al­most done, heat lemon juice and ic­ing su­gar in a pot un­til su­gar is dis­solved. When the cake comes out, stab it all over with a skewer then pour all the liq­uid over top.

6. Leave the cake in the tin un­til cool, then serve as is, or iced with lemon but­ter ic­ing. For ex­tra lemony deca­dence, you could dec­o­rate with spoon­fuls of lemon curd. +

The Best Lemon Cake Ever

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