Lemons are in season right now and if you have no idea what to do with those lemons, I have a solution for you! My easy lemon cake recipe tastes amazing and fresh and is perfect for using up your lemons. Grab my recipe here!
Lemon cake
This recipe is perfect for a standard 8 inch cake tin. I make 2 of these and sandwich them together with my lemon curd recipe.
250g unsalted butter
lemon zest from a few lemons
250g caster sugar
5 eggs
185g plain flour
60g self raising flour
1/2 cup lemon juice
1/2 cup milk
lemon zest from a few lemons
Preheat your oven to 140 degrees fan forced.
Beat the butter, lemon zest and sugar until light and fluffy on medium to high speed. This usually takes around 10-15 minutes. Add your eggs one at a time and beating well in between. Reduce your mixer speed to low and add the flours, milk and lemon juice. Only mix until its incorporated.
Bake for around 1 hour and 15 to 1 hour and 30 minutes (depending on your oven).
The secret to this cake is the beautiful, zesty lemon syrup poured over the cake as soon as it comes out of the oven. Keep reading....
Whilst your cake is baking grab a small saucepan and combine 1 cup caster sugar, 1 cup lemon juice and 1 cup water. Bring to the boil mixing a little bit to make sure the sugar does not stick to the bottom and dissolves. Simmer for around 15-20 minutes and allow to cool.
As soon as the cakes come out of the oven poke some holes in them with a skewer and drizzle over the cooled lemon syrup! Use as much as your cakes will soak up and do this whilst the cakes are still in the pan. Allow them to cool in the pan.
You are now ready to fill them with my amazing lemon curd recipe which you can grab here!
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