Fresh Lemon Cake Recipe

Name: Fresh Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 oz (100g) soft margarine; 1 level teaspoon baking powder; 6 oz (175g) self-raising or cake flour; 6 oz (175g) caster sugar; 2 eggs; 4 tablespoons (60ml) milk; Finely grated rind of 1 lemon; Icing:; Juice of 1 lemon; 4 oz (100g) caster sugar

Servings: persons

4 oz (100g) soft margarine
1 level teaspoon baking powder
6 oz (175g) self-raising or cake flour
6 oz (175g) caster sugar
2 eggs
4 tablespoons (60ml) milk
Finely grated rind of 1 lemon
Icing:
Juice of 1 lemon
4 oz (100g) caster sugar

1
Heat the oven to 350 degF, 180 deg C, gas mark 4
2
Grease and line 8 inch (20cm) round cake tin with greased greaseproof paper.
3
Put margarine, flour, sugar, eggs, milk and lemon rind together in bowl and beat well for 2 minutes.
4
Turn into the cake tin and bake for 50-60 minutes.
5
While the cake is baking, stir the sugar into the lemon juice until blended.
6
When the cake comes out of the oven, pour over the cake while it is still hot.
7
Leave in the tin until quite cold.

533

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 oz (100g) soft margarine, 1 level teaspoon baking powder, 6 oz (175g) self-raising or cake flour, 6 oz (175g) caster sugar, and more.

Yes, Fresh Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fresh Lemon Cake

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