Lemon Cake

by | Nov 12, 2011 | 26 comments

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.
Lemons
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
Lemon Cake

 

LEMON CAKE

Print Recipe Rate / Comment
Course // Baking, Cake
Cuisine // Australian, Easter, Family, Vegetarian
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 8

Ingredients

  • 125 g 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

Instructions

  • Preheat oven to 180°C. 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.
  • Remove cake from oven and allow to cool in the tin for 5-10 minutes. When just barely warm, turn the cake out onto a cake plate or wire rack and cool completely.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic

 

Find More Recipes By CategoryBaking Cake Fruit Vegetarian

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

26 Comments
  1. Sukaina

    Totally agree with you that lemon definately has an uplifting quality and this cake is no exception. Looks fabulously moist. Thanks for adding where you buy your props from as well. They are all gorgeous finds 🙂

    Reply
  2. kankana

    I have this extra love for lemon and it hardly happens that I forget to zest or squeeze as I cook, be it savory or sweet. Lemon cake has been my fav all the time, but the idea of using mascarpone as sandwich is something I would like to try !

    Reply
  3. Erin @ Texanerin Baking

    When I saw first the title of this post, I thought, “Lemon? Now?” but now I’m definitely into it. I love your pictures! And the little flags are super cute. I’m really jealous of your lemon trees. I’m years away from having a house but when I do, I already know where the lemon trees will go. 🙂

    Reply
  4. Fahad Khan (@PharaohKhan)

    Nothing like growing your own citrus fruit.Not only do they taste refreshing and fresh,but seeing those rounds of color hanging by green branches is a sight in itself!
    The cake looks very tasty,pictures are beautiful,and what I love even more is that it uses no exotic/difficult to be found ingredients.Everyday ingredients that are found in everyone’s pantry.
    Thank you for sharing,I am tweeting this one!:-)

    Reply
  5. Shirley@kokken69

    To be able to pluck a lemon from your own backyard and cook it in your kitchen is pure domestic bliss… I am envious. And cakes like this will never go out of fashion…

    Reply
  6. Tenille

    I love lemon and cook with it often. This cake looks wonderful, I’ll definitely give this a go. And thanks for your prop info too; I’ve been thinking that it’s time I went hunting for a few new bits and pieces.

    Reply
  7. dayle

    a beautiful ode to your old lemon trees. this cake looks thoroughly delicious and such pretty snaps to match. dayle

    Reply
  8. penny aka jeroxie

    Will have to try and make this and using organic eggs. There will be a difference in colour too?

    Reply
    • Sneh

      lighter I think. I find organic, free range eggs to have a lighter fresher yolk. My chickens lay eggs that have a lighter yolk and they are practically free range and eat lots of grans and fresh produce.

      Reply
  9. Emma @ Poires au Chocolat

    How sad that the trees have died – I’m glad you’ve replaced them 🙂 Lemon is such a wonderful flavouring – especially in big doses like this cake! I like the flags too.

    Reply
  10. Nic@diningwithastud

    What beautiful styling 🙂 I love the flags!!

    Reply
  11. Phuoc'n Delicious

    So so sweet! This cake is screaming out Summer. My boyfriend’s family’s lemon tree is overloaded with lemons. I might have to acquire some and make this cake. I’d drizzle some homemade limoncello over it as well just for kicks 😉

    Reply
  12. Jennifer (Delicieux)

    Beautiful Sneh!!! I love lemon cakes too, in fact anything lemon, it’s such a summery scent. I love the flags you made for the cake. So cute!!

    Enjoy your new lemon trees!

    Reply
  13. Coco

    10 mins prep time?
    I’m in!
    Looks so tasty I wish I could reach through
    my ‘puter and take that slice…

    Reply
  14. alpana

    Such a beautiful looking lemon cake……looks absolutely delicious.

    Reply
  15. Rosa

    A lovely cake! I am a sucker for anything that is lemony.

    Cheers,

    Rosa

    Reply
  16. Lakshmi

    Lovely & simple.

    Reply
  17. rosh

    hi,
    it was my 1st attempt with lemon cake, and it turned out perfect.. thanks a lot for sharing this recipe 🙂

    Reply
  18. Tenille @ My Family Table

    Thought I’d let you know that you inspired me; thank you!

    Reply
  19. Nash at Plateful

    Finally I tried this recipe and I must say, it’s simply awesome!! I divided the batter into three different pan–6 muffin pans, mini cake pan and tiny loaf pan and I’m enjoying the cupcake as I write this. The lemon flavor is amazing!

    Now I can’t wait to try your other cake recipes.. 🙂

    Reply
  20. oh,henry

    i’ve just made this using your recipe and it is soooo good!! i didn’t use rind of lemon, because my lemons looked depressive, but i used juice of two lemons instead, just to make it even more sour.
    it was not sour, it was just more delicious! 🙂
    have a great spring!

    Reply
  21. Lesley

    Thank you so much for sharing this lovely recipe. I made this for my sister’s birthday and it was heavenly! Light, flavourful – amazing! I topped it with lemon buttercream from the kitchen magpie (http://www.thekitchenmagpie.com/lemon-buttercream-icing). Can’t wait to make it again!

    Reply
  22. Fiona (Created For You And Me)

    Hi Sneh
    Thanks for sharing this lovely recipe. It taste great, we ate it as soon as it was cooled and after I iced it with some icing sugar. As I did not had enough butter, only maybe 80g, I added a bit of olive oil, guessing around 20ml, to sort of substitute the butter content. It still came out moist.
    Highly recommend this recipe for a fast ‘cake’.

    Reply
  23. Jay Kirby

    Love me some lemon cake. Can’t wait to try this recipe!

    Reply

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