Ingredients
250g softened butter
250g caster sugar
4–5 large eggs
250g self-raising flour
Zest of 1–2 lemons
tbsp lemon juice
4 tbsp milk
Directions
- preheat your oven to 160°C (with fan) and grease and line a loaf tin or a round cake pan
- cream the softened butter and caster sugar in a large bowl until the mixture is pale, light, and fluffy
- add the eggs one at a time, mixing well after each addition until incorporated
- stir in the lemon zest and lemon juice
- sift the self-raising flour into the wet ingredients and fold until just combined. Be careful not to overmix. If the batter is too thick, mix in a little milk
- pour the batter into your prepared tin and bake for 30–50 minutes, or until a skewer inserted into the center comes out clean. Baking time will vary based on the size of your tin
- let the cake cool in the tin for 10–15 minutes before transferring it to a wire rack to cool completely
Foodnote: a friend gave me lemons and I need to clear some self-raising flour in the fridge. So... lemon butter cake it is. Just nice that I have exactly 4 eggs in the fridge. The cake is so nice especially eaten fresh baked. Love the crusty edges yum yum. It is actually too much for me so I will bless it to friends that I am meeting the next day. Good and easy recipe.
I learnt that to have even surface, cook at lower heat at longer time. To get that classic cracked open (pound cake) bake it at a higher temperature. There is actually a lemon drizzle to this cake... but I find it is already too sweet for me. I am sweet enough hehe.
