Lemon Cake Recipe

Name: Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 115 g salted butter; 115 g caster sugar; 4 large eggs; 180 g ground almonds; 30 g poppy seeds; 2 lemons, juice of; 2 lemons, zest of (optional); 125 g self-raising flour; 100 g caster sugar; 90 g lemon juice; 50 g icing sugar; 1 lemon, juice of; 1 lemon, zest of (optional)

Servings: persons

115 g salted butter
115 g caster sugar
4 large eggs
180 g ground almonds
30 g poppy seeds
2 lemons, juice of
2 lemons, zest of (optional)
125 g self-raising flour
100 g caster sugar
90 g lemon juice
50 g icing sugar
1 lemon, juice of
1 lemon, zest of (optional)

1
Mix sugar and butter until fluffy, then add and mix in the eggs one at the time.
2
Mix in the almonds, poppys, flour lemon juice (and zest if you are using it).
3
Fill in a greased 22cm baking tin and bake for about 40 minutes.
4
For the lemon syrup heat the sugar and lemon juice.
5
Ones the cake is done and cooled down slightly make lots of holes in it and spoon the syrup over the cake until it es all used up.
6
For the lemon icing siffted the icing sugar and then mix with the lemon juice until smooth.
7
Gently spread over the cake when it is almost cooled out.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 115 g salted butter, 115 g caster sugar, 4 large eggs, 180 g ground almonds, and more.

Yes, 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.

Lemon Cake

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