This Extraordinary Lemon Cake recipe will make rainy Mondays feel warm and sunny.
Extremely delicious and pairs well with tea! If you’re looking for an afternoon dessert that’s yummy but you want to take a break from chocolate, then this recipe is perfect!
This cake also freezes really well. So if you have a big glut of fresh lemons, make a few cakes at a time and freeze them for later.
Extraordinary Lemon Cake
A light sponge cake bursting with zesty lemon flavor. Moist, tangy, and a classic dessert perfect for afternoon tea or celebrations.
4
servings15
minutes30
minutes250
kcal45
minutesKeep the screen of your device on
Ingredients
CAKE
1.5 number cups Flour-plain
2 number Eggs
2 tbsp fresh lemon juice-add 1 more tbsp if you want to strengthen lemon flavour
.75 tsp baking powder
.75 number cup caster sugar
.25 cup Buttermilk-regular milk
.25 tsp Baking soda
.25 number tsp salt
.33 cup unsalted butter-softened
.5 tsp Vanilla extract
.25 number cup sour cream
1.5 tbsp Lemon zest
CREAM CHEESE FROSTING
1 -2 tsp Milk-optional
1 tsp fresh lemon juice
1.5 cups icing sugar-sifted
.25 tsp Salt
.25 cup unsalted butter
110 gram Philadelphia cream cheese
Directions
- Preheat the oven for 180 degrees C then grease and flour a large loaf pan.
- After that, sift the flour, baking powder, baking soda and salt in a medium-sized bowl.
- Meanwhile, beat the butter and sugar together in a different bowl. Beat until it is mixed well and fluffy. Add in the vanilla, eggs and then the sour cream.
- Mix the flour mixture and the buttermilk at low speed. Stir in the lemon zest and lemon juice.
- Pour the batter to the pan and bake for 30 minutes until the toothpick comes out clean. Remove from oven and set aside to cool then freeze for a few minutes before frosting.
- For the frosting, use another bowl to beat together the butter and cream cheese. Beat well until the ingredients are fully mixed together.
- Then, add in the icing sugar. Also add in the lemon juice, salt and a teaspoon of milk (optional). Mix thoroughly.
- Frost the cake using a flat edge knife.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…