Lemon Cake #Recipe

Emma Shawcross
4th June 2019

Sunshine in a cake - have I told you before, how much I love cake? These are great as an on the go eat, or for a picnic treat. equally as delicious with a cup of tea at home. I like these cakes as they are more cake and less icing and keep well. The punchy flavours mean they are lovely with some fresh Berry’s too.

Heat the oven to 180C/fan 160C/gas 4.

Butter and grease your small tin ( you can use a large cake tin, but you will need to line it so it doesn’t stick) I used some little tins for this.

Put the butter and caster sugar in a bowl and cream together using an electric whisk, till light.

Add in eggs one at a time beating in between Each egg

Sift together the flour and baking powder and fold into the cake mixture using a large metal spoon or spatula. Add the ground almonds and 1 tablespoon of of the lemon juice and half the zest;  fold until thoroughly combined. Spoon into the prepared cake tin and bake for 20 minutes or 1 hour for a larger cake, test with  a skewer inserted into the middle of the cake; if it  comes out without any raw mix on it, then it’s done!

Put the cake tin on a wire rack to cool for 10  to 15 minutes. Turn out the cakes.

Mix together the remaining lemon juice and zest and enough icing sugar to make a runny icing and then drizzle over the top of the cake. Cool in the tin for and then remove from the tin and cool completely before serving.

Ingredients

butter 250g softened
caster sugar 250g
eggs 4 medium, lightly whisked
self-raising flour 200g
baking powder 1 tsp
ground almonds 50g
icing sugar
lemons 3 zested and juiced

Equipment

Either Small cake tins or one large (this should be lined and will take longer to bake)
Mixing bowl
Eletric mixer
Table spoon measure
Tea spoon measure