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Baked Lemon Cake

Makes: 24 servings
Prep Time: 20 mins
Cook Time: 45 mins

250g unsalted butter, plus extra to grease
350g caster sugar
4 large eggs
250g self-raising flour
Zest and juice of 3 lemons
Icing sugar for decorating

1. Preheat the oven to 170°C / 150°C fan / gas mark 3. Lightly grease and line an 8 x 12-inch roasting tin or deep baking tray with greaseproof paper.
2. In a large bowl, beat the butter and 250g of the caster sugar together until pale and fluffy. Mix in the eggs one at a time, beating well after each egg is added.
3. Fold in the flour, followed by the lemon zest and 1/3 of the lemon juice, mixing until the batter is smooth. Scrape into the prepared roasting tin, and smooth out so the batter is level. Bake for 45 minutes, or until a skewer inserted in the centre comes out clean.
4. Meanwhile, mix the remaining caster sugar and lemon juice together to make a syrup, and set aside until the cake is ready.
5. As soon as the cake is baked, remove it from the oven and prick the top all over with a fork. Stir the syrup to make sure all the sugar has dissolved, then spoon evenly over the cake, allowing it to soak in before adding more. Leave the cake to cool completely before removing it from the tin.
6. Transfer cake to a serving board, cake stand, or cooling rack, then peel off the greaseproof paper. Finish with a light dusting of sifted icing sugar, before cutting into equal squares and serving.

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