Frosted lemon & buttermilk cake

Frosted lemon & buttermilk cake

By
From
Baking
Serves
8
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
170g unsalted butter, softened
220g caster sugar
2 eggs
150g self-raising
75g plain flour
2/3 cup buttermilk
2 tablespoons lemon juice
1 tablespoon lemon rind
2 lemon, rinded, finely sliced, for topping

Lemon frosting

Quantity Ingredient
90g unsalted butter, softened
80g icing sugar, sifted
2 teaspoons lemon juice

Method

  1. Preheat oven to 180°C. Grease a 20 cm square cake tin and line with baking paper.
  2. Using an electric mixer, beat the butter and sugar together until pale and fluffy. Add the eggs, one at a time, beating well after each addition.
  3. Sift the flours together and fold into the creamed mixture alternately with the combined buttermilk, juice and rind, beginning and ending with flour.
  4. Pour into the prepared tin and bake for 45 minutes or until a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
  5. To make the lemon frosting, using an electric mixer, beat the butter and icing sugar together until pale and fluffy. Gradually beat in the lemon juice and spread over the cake. Top with sliced lemon rind.
Tags:
baking
bakery
margaret
fulton
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