Lemon Cake Recipe
A cake for a special birthday, great fun to decorate and of course eat in big slices
Ingredients
| 200g | organic butter |
| 4free-range | organic eggs |
| 300g | caster sugar |
| 2 | lemon (unwaxed) |
| 8tbsps | organic milk |
| 300g | organic self-raising flour |
Method
- Grease 2 x 20cm cake tins with a pastry (or paint) brush; turn the tin upside down after greasing to allow any excess oil to drain away. Heat oven to 160°C.
- Mix the butter, free-range eggs and organic Fairtrade sugar together. Sift in the organic flour and add the milk. Grate in the lemon rind. Spoon the mixture into a cake tin and bake for 45 - 60 minutes, or until top springs back when pressed lightly. Cool on a rack before cutting.
- For the topping: mix lemon juice into icing sugar and spoon over the still warm cake.
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