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Lemon Cake



  • 125 g butter softened
  • 3 eggs
  • 1 1/4 cups caster sugar
  • 1 1/2 cups self raising flour
  • 1/2 cup milk
  • finely grated rind of 1 lemon
  • juice of 1 lemon



  • Preheat oven to 180C. Grease and line the base of a deep 20cm cake pan with baking paper.
  • Beat butter, rind and sugar in a bowl until creamy and fluffy. Add eggs one at a time, beating after each addition. Sift flour over the egg mixture. Add juice and beat for a few seconds. Add milk and beat until well combined.
  • Pour in prepared tin. Tap the tin on the worktop to settle the batter. Bake in preheated oven for approximately 50-60 minutes until golden and cooked through when tested with a skewer.
  • Stand cake for 5 minutes, then turn onto a cake plate or wire rack and cool completely. Sprinkle powdered sugar all over the cake.


✔️Make sure your cake is completely cooled before adding your powdered sugar.
✔️This cake will last several days but you may have to add a little more powdered sugar on the top, if you like, each day.
✔️Do not over mix the batter or else the cake would become hard.
✔️If you don’t have self raising flour you can make it at home simply by mixing 1 1/2 cup all purpose flour with 2 1/4 tsp baking powder and 3/4 tsp of salt.