This lemon cake is extra lemony and makes a lovely afternoon tea treat. Thanks to the eggs, lemon juice and butter it’s also super moist (as the name suggests!) but we still wouldn’t say no to a wedge served with a scoop of ice cream.
250g butter, chopped, at room temperature
215g (1 cup) caster sugar
1 tbsp finely grated lemon rind
250g (1 2/3 cups) self-raising flour
100ml fresh lemon juice
195g (1 1/4 cups) icing sugar mixture
1 tbsp lemon juice, plus 1/2 tbsp extra
Finely grated lemon rind to sprinkle, optional
5 Method Steps
Step 1Preheat the oven to 180C/160C fan forced. Grease a 20cm (base size) round cake pan. Line the base and side with baking paper.
Step 2Use electric beaters to beat the butter
(250g butter, chopped, at room temperature), sugar
(215g (1 cup) caster sugar) and lemon rind
(1 tbsp finely grated lemon rind) in a bowl until pale and creamy. Add the eggs
(4 eggs), 1 at a time, beating well after each addition until well combined.
Step 3Use a spatula to fold the flour
(250g (1 2/3 cups) self-raising flour) into the butter mixture until almost combined. Add the lemon juice
(100ml fresh lemon juice) and fold into mixture until just combined. Transfer to the prepared pan. Smooth the surface.
Step 4Bake for 50 minutes or until golden and cake springs back when lightly touched. Set aside in pan for 10 minutes to cool slightly before transferring to a wire rack to cool completely.
Step 5To make the icing, sift the icing sugar
(195g (1 1/4 cups) icing sugar mixture) into a bowl. Add 1 tbsp lemon juice and stir until combined. (Add the extra 1/2 tbsp juice if necessary to reach a smooth, spreadable consistency). Spread over the cooled cake and sprinkle with the lemon rind
(Finely grated lemon rind to sprinkle, optional), if using. Set aside for 2 hours or until icing sets. Serve.