Lemon cake

Lemon cake

By
From
Modern Italian Food
Serves
10
Photographer
Earl Carter

Lemons are another essential item in Mediterranean cooking in both savoury and sweet dishes. Here is a recipe for a simple lemon cake from my mother-in-law, who always bakes for our family get-togethers.

Ingredients

Quantity Ingredient
125g unsalted butter
220g caster sugar, plus 60 g extra
1 tablespoon lemon zest, finely grated
2 eggs
150g self-raising flour, sifted
75g plain flour, sifted
125ml milk
125 lemon juice

Method

  1. Preheat the oven to 180°C. Grease a high 22 cm round cake tin and line the base with baking paper.
  2. Beat the butter, sugar and zest until light and fluffy. Add the eggs, one at the time, beating until well combined. Add the sifted flours, alternating with the milk. Pour the mixture into the prepared tin and cook for 45 minutes until the top is golden and a cake-tester or skewer inserted in the middle comes out clean.
  3. Mix the lemon juice and sugar together and pour over the cake while still hot. Let it rest for some time in the tin and turn out to cool on a wire rack.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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