Summary: As you may remember I have a ton of lemons and today I was in the mood for an old fashioned cake, so this is the result. Very easy to put together and full of light, lemony goodness. This cake demands that you stop for proper afternoon tea.
EDIT: You may want to check out my Double Drizzle Lemon Cake……….
Ingredients
- 4 eggs
- 1 1/2 cups castor sugar
- 1/2 cup flavorless vegetable oil
- 2 cups plain flour
- 1 tblsp baking powder
- 1 tsp bicarb soda
- 1/2 cup milk
- 1/2 tsp vanilla
- 2 large lemons, zested & juiced
- For the glaze:
- 1 lemon, juiced & zested
- 1 cup icing sugar
Instructions
- Pre heat oven to 180C. Grease a large cake tin of your choice.
- Beat the eggs and sugar together in a mixer (or with electric beaters or even a whisk) until they become thick and creamy. Add the oil in a thin stream while still beating, until well combined.
- Mix in milk and dry ingredients until well combined and smooth. Add the lemon zest and juice and stir until completely combined.
- Pour into a greased tin and bake for 40 mins or until a skewer tests clean. I used a round sponge tin and a small loaf tin but you could use one large ring or bundt tin or two sponge tins. Allow to cool in the tin for 10 min before turning onto a rack to cool.
- Mix the glaze ingredients together until a smooth paste and drizzle over cooled cake/s.
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Comment
[…] I’ve made lemon drizzle cake before. And it’s good but I wanted to punch up the lemony-ness for me and the sweetness for Mr Ask. […]