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Moist lemon cake recipe
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Tantalizing lemon cake with a burst of citrus in every bite. Easy, spongy, and bright with lemon zest-infused batter and icing. Perfect for any occasion. A must-try for lemon lovers!
Ingredients:
  • 250g butter, chopped, at room temperature
  • 215g (1 cup) caster sugar
  • 20.00 ml finely grated lemon rind
  • 4 eggs
  • 250g (1 2/3 cups) self-raising flour
  • 100ml fresh lemon juice
  • 195g (1 1/4 cups) icing sugar mixture
  • 21.00 gm lemon juice, plus 21.00 gm extra
  • Finely grated lemon rind to sprinkle, optional
Instructions:
  • Preheat your oven to 180C/160C fan forced, then prepare a 20cm round cake pan by greasing it and lining both the base and sides with baking paper.
  • In a bowl, use electric beaters to whip together butter, sugar, and lemon rind until light and creamy. Add the eggs one at a time, beating thoroughly after each addition until fully incorporated.
  • Fold the flour into the butter mixture gently with a spatula until almost mixed. Incorporate the lemon juice by folding it in until just combined. Pour the batter into the pan and smooth the top before baking.
  • Bake for 50 minutes until golden and cake springs back when touched lightly. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • For the frosting, sift the powdered sugar into a bowl. Mix in 1 tbsp lemon juice until well combined. If needed, add the extra 1/2 tbsp juice for a smooth, spreadable texture. Spread onto the cooled cake, sprinkle with lemon zest if desired, and allow to set for 2 hours. Serve and enjoy!

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