Lemon Cake

Lemon Cake
A plain lemon cake is a joy to eat fresh from the oven. It speaks summer like no other afternoon treat during hot days. Just like old fashioned lemonade it has the ability to lift your spirits and make the heat bearable as you have a cool, citrus, spongy slice sitting on a wooden deck for afternoon tea. I love to see big, fat and shiny lemons starting to do the rounds in market stalls as we head into thunderstorm season and the gradual heating up of November in Sydney. 
We used to have three very established citrus trees in our backyard. Age has slowly taken its toll on all three of them, the last one taking its dying breath last week. Even though I know they are just plants, I can’t help but feel a twinge of sadness for what they had meant to us. In honour of them we recently planted two Meyer lemons in gigantic Tuscan style terracotta pots in our front patio. And one of them has started flowering. As we take down the last dead citrus stump next week, we will usher in two gorgeous new fledgeling citrus trees that will come to mean a lot in the coming years.
Lemon Cake
I love baking with lemon. My ordinary butter cakes are always spiked with grated lemon rind. But this pure lemon cake is something else. It is tangy and tart and bursting with happy flavour. Fresh organic eggs and plump juicy lemons will ensure that your cake achieves the cheery sunny demeanour that is so vital to a lemon cake. It must be yellow. Not overly so, but a muted canary shade.  Eat plain dusted with icing sugar (as the base recipe is not very sweet to begin with) or sandwiched with a fantastic mascarpone cream that will balance the tartness.
Lemon Cake
{Food Styling And Prop Alert} – The white flat serving plate is from Mayfair And Jackson bought at Target for $4. Wooden Reusable Spoons $9.96 for 20Donna Hay General Store. Yellow dotted fabric square $1Spotlight. Wood handle vintage knife And Vintage silver cake knife $3 – Thrift Store. Modern Nostalgia dessert plate by Royal Doulton $16.95Donna Hay General Store. DIY Yellow cake flags made by sticking gingham grosgrain ribbon to bamboo skewers with double sided scrapbooking tape. Yellow daisy picked for me by Gummi Bear in our backyard. Red Plastic juicer $2 – Kmart. French red striped linen $12 – Sorrento Homewares, St.Ives. Red stripey paper straws $14.95 for box of 144 – Larkmade. Retro kitchen Alfresco cup in white $5Peters Of Kensington.
Lemon Cake
Lemon Cake And Summer




Preparation Time – 10 minutes
Baking Time – 50 minutes
Serves – 8


125g butter, softened
3 eggs
1 1/4 cups caster sugar
1 1/2 cups self raising flour
1/2 cup milk
finely grated rind of 1 lemon
juice of 1 lemon


Preheat oven to 180C. Grease and line the base of a deep 20cm cake pan with baking paper.
Beat butter, rind and sugar in a bowl until creamy and fluffy. Add eggs one at a time, beating after each addition. Sift flour over the egg mixture. Add juice and beat for a few seconds. Add milk and beat until well combined.
Pour in prepared tin. Tap the tin on the worktop to settle the batter. Bake in preheated oven for approximately 50-60 minutes until golden and cooked through when tested with a skewer.
Stand cake for 5 minutes, then turn onto a cake plate or wire rack and cool completely.





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