Consuming The Harvest

While Pottering About At Home In Norfolk

Lemon Cake

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Lemon Cake

Lemon Cake

This is an easy and delicious cake, all from ‘scratch’.


  • 225g self-raising flour
  • 1/2 tsp. baking powder
  • 3 unwaxed lemons
  • 175g softened butter
  • 175g caster sugar
  • 3 eggs, beaten
  • 75g granulated sugar
  • 175g icing sugar


Beat butter until smooth, then add sugar and beat together until creamy.  Gradually add the eggs, beating continuously.  Sift together the flour and baking powder and then add to the mixture about a third at a time.  Add the zest of two of the lemons and the juice of one and a half. When well blended pour the mixture into two greased or lined 7 or 8 inch sandwich tins.  Bake at 190C/Gas Mark 5 for about 35 minutes.  When done, cool for 5-10 minutes and remove from tins onto wire rack.

Done And Dusted

Done And Dusted

After moving onto a rack (and while still very warm), drizzle each half with the juice of 1/2 lemon, then sprinkle with granulated sugar.  Dust with icing sugar.  Place the rest of the icing sugar in a bowl and add the juice of the last 1/2 lemon.  Mix well, adding a couple of drops of water if needed to produce a “thickish” yet still somewhat runny mixture.   Place one half of the cake on your cake plate/stand (sugar side up!) and drop a few dessert spoons of the icing mixture onto it, gently spreading about 3/4 of the way out to the edge. Top with the other half-cake (sugar side down this time), then scrape the icing bowl out onto the top and spread gently with the back of a spoon until it’s oozing down the sides of your cake.




Written by kadeeae

August 1, 2008 at 1:11 pm

Posted in Food & Drink, Recipe

Tagged with , , , ,

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