Lemon cake recipe

Reader's Digest Editors 3 August 2021

Is there really a cake that tastes great and is good for you? This is definitely a strong contender 

For a stronger lemon taste, pierce the cake with a skewer several times immediately after baking, and pour over a mixture of 4 tablespoons each of lemon juice and icing sugar.

Serves 12
Preparation time 25 minutes
Cooking time 45 minutes

Ingredients: 

200 g (12⁄3 cups/7 oz) plain (all-purpose) flour

40 g (1⁄3 cup/11⁄2 oz) cornflour (cornstarch)

2 teaspoons baking powder

140 g (2⁄3 cup/5 oz) white (granulated) sugar

2 eggs

125 g (1⁄2 cup/41⁄2 oz) butter, softened

Juice and grated zest of 1 lemon

180 g (11⁄2 cups/61⁄2 oz) icing (confectioners’) sugar

Lemon cake

Method:

1. Use a 24- x 15-cm (91⁄2- x 6-in) loaf tin. Grease and flour tin. Preheat oven to 180°C (350°F, gas mark 4). To make the batter, mix flour, cornflour and baking powder in a bowl.

2. Add sugar, eggs, butter, lemon zest and juice (retaining 2 tbsp for the icing) to flour mixture. Using electric beaters, beat until smooth and pale. For a stronger lemon taste, pierce the cake with a skewer several times immediately after baking, and pour over a mixture of 4 tablespoons each of lemon juice and icing sugar.

3. Place mixture in the tin; smooth the top. Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Remove cake from oven and leave to cool slightly; turn out onto a wire rack.

4. Mix the remaining 2 tbsp juice with the icing sugar. Pour over the cake while still warm. Leave cake to cool completely.

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