This simple lemon cake recipe from Sally is a go-to crowd-pleaser, perfect for family picnics or summer barbecues. For a seasonal twist that packs quite a punch, try mixing in a punnet of fresh blueberries or raspberries before baking. Sally – hbh collective
Ingredients:
125g butter
125g caster sugar
2 large eggs
1tsp vanilla extract
180g self-rising flour
A pinch of baking powder
Zest and juice of 1 lemon
¼ cup milk, or as needed
¼ cup icing sugar
Method:
Grease and line a cake tin or loaf pan. Preheat the oven to 160°C.
Combine flour, baking powder and lemon zest.
In another bowl beat together the butter and caster sugar, then mix in the eggs and vanilla.
Add the flour mixture a little at a time, alternating with portions of the milk until combined.
Bake for 45 minutes, or until a skewer inserted comes out clean.
While baking, make a syrup by combining icing sugar and lemon juice in a pan on low heat.
When the cake comes out of the oven, make several pricks on the top with a fine skewer and pour the syrup over the top. Leave it to cool in the tin for a few minutes and then transfer to a wire rack. Glaze with icing or dust with icing sugar.
