Lemon Cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12 cupcakes
A sweet, tangy lemon cake.
Ingredients
- Zest one lemon
- 125g soft margarine
- 3 eggs
- 4 tbsp milk
- 150g plain flour
- 150g sugar
- 1 tsp baking powder
Syrup
- Zest one lemon
- 125g soft margarine
- 3 eggs
- 4 tbsp milk
- 150g plain flour
- 150g sugar
- 1 tsp baking powder
- Juice of one lemon
- 100g sugar
Method
- STEP 1Preheat oven to 180 C. Grease a loaf tin and line with parchment paper.
- STEP 2Beat margarine and sugar, on medium speed, until creamy. Add the eggs and lemon zest and mix for 3 to 4 minutes, until well incorporated. Sift the flour, baking powder and milk into the egg mixture. Mix until combined.
- STEP 3Pour the mixture into the prepared tin and bake for 35-40 minutes or until a toothpick, inserted in the center, comes out clean.
- STEP 4To make the syrup combine the sugar and lemon juice in a saucepan. Place over low heat and stir until the sugar dissolves.
- STEP 5When the cake is cooked prick all over with a toothpick. Pour the syrup all over the cake and leave to absorb. Leave to cool and serve.
