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Lemon Cake

Easy Lemon Cake Recipe

This Easy Lemon Cake is light, fine-textured and flavorful.
Course Dessert
Cuisine British
Keyword lemon cake
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 people
Calories 230 kcal

Ingredients

  • 225 g unsalted butter softened
  • 225 g caster sugar
  • 4 eggs
  • finely grated zest 2 lemons
  • 225 g self-raising flour
  • Juice of ½ a lemon

Instructions

  1. Heat oven to 180C/fan 160C/gas 4. Beat together 225g caster sugar and 225g of softened unsalted butter until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g self-raising flour, then add the finely grated zest of 2lemons and the juice of ½ a lemon and mix until well combined.

  2. Take the loaf tin, lightly grease it with butter, and then cut out a piece of non-stick paper to line the base. Spoon the lemon cake mixture into the tin and level it out.

  3. Bake the cake for 45-50 minutes on a medium shelf and then test the lemon cake by inserting a skewer into the centre. If it comes out clean, the lemon cake is done. If not, pop it back in for another 5 minutes, test and repeat. The ideal time to take out the cake is when the skewer is only just clean, which will ensure the lemon cake stays nice and moist. Everyone’s ovens are different, and cooking times can vary quite a lot. In my oven, the total cooking time for a delicious, moist lemon cake was 55 minutes.
  4. While the cake is cooling in its tin, mix together the juice of 1 ½  lemons and 85g caster sugar in a jug. Prick the warm lemon cake all over with a skewer, then slowly pour over the lemon drizzle mixture, letting it sink into the holes. Leave the lemon cake in the tin until completely cool, then gently slide a knife around the outside before removing the cake from the tin.
  5. Enjoy.