lemon cake

lemon cake

This is the most perfect, moist, zesty lemon cake you’ll ever come across.

  • Takes 1 hr 10 mins + cooling
  • 12
  • Easy

INGREDIENTS

  • 3 eggs
  • 30ml soft butter
  • 8ml vanilla essence
  • 15ml lemon essence
  • zest of 1 lemon
  • 80ml lemon juice
  • 125ml sunflower oil
  • 180ml Greek yoghurt
  • 375ml cake flour
  • 90g packet instant vanilla
  • pudding mix
  • 3ml baking powder
  • 3ml bicarbonate of soda
  • 250ml castor sugar
  • 3ml salt

FOR THE LEMON ICING

  • 45ml soft butter
  • 375ml icing sugar
  • 60ml lemon juice

 

METHOD

  1. Preheat oven to 180°C. Grease an 18cm ring mould with cooking spray. Beat together the eggs, butter, essence, lemon zest and juice, oil and yoghurt. Sift over the remaining ingredients and fold in until just combined.
  2. Pour the batter into the prepared pan. Bake for about 50 minutes or until a testing skewer comes out clean. Cool in the pan.
  3. For the icing, beat together all the ingredients until smooth.
  4. Turn the cake out onto a serving plate and spread the icing over the top. Refrigerate for about 20 minutes or until icing is set before slicing.

FEATURE: MARGIE ELS-BURGER ASSISTED BY ALFRED NQAYI PHOTOS: DYLAN SWART

 

Magazine issue date: February, 2018


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