Flavourful, zesty and airy lemon cake recipe. Try this recipe for bold lemon flavours, with minimal effort and ingredients. Using a whole lemon, the lemon flavour is intensified and bold.
Ingredients
- Lemon Cake
1 lemon
250g self-raising flour
125g sugar
250 g butter or margarine
2 eggs
1 tsp baking powder
- Lemon Buttercream Icing
120g butter
260g icing sugar
1sp vanilla extract
A few teaspoons of lemon juice
Directions
Heat oven to 160C/140C fan.
Using a blender, blend 2 whole lemons (zest and all) with a splash or two of water. Once fully blended, use a strainer to separate the lemon juice from the pulp.
In a bowl, cream together the butter and sugar using a whisk. Once combined, add in eggs, flour, baking powder and the lemon pulp and whisk again until well combined.
Grease and line a cake or loaf tin and pour in the cake batter. Bake the cake for 20-25 minutes.
Next, prepare the lemon buttercream icing by whisking butter until light and airy. Then, mix in icing sugar, vanilla extract and a teaspoon at a time of the lemon juice (to taste).
Once the cake has cooked, let cool before piping on the buttercream.
Notes
- The intense lemon flavour in this cake is derived from the use of whole lemons, as opposed to just the zest. So, next time you have a lemon or two that you need to use, why not try making this zesty lemon cake!