Lemon Cake with Lemon Glaze

Ingredients

• 200 grams butter (soft)
• 165 grams white granulated sugar ((caster or granulated))
• 225 grams plain flour ((standard grade or all-purpose flour))
• 3 eggs
• 1/2 tsp table salt
• 1 tsp vanilla extract
• 2 tsp baking powder
• zest of 1 lemon
• juice of a lemon ((about 2 tbsp))
• 150 grams icing sugar
• zest of lemon
• juice of a lemon ((about 2 tbsp))
• 1 tbsp milk or water ((may be needed depending on consistency of the glaze))

Instructions

1. 1

   Lemon Cake

2. 2

   Allow all the ingredients to come to room temperature. This will take about an hour.

3. 3

   Preheat the oven to 200°C/180°C fan. Grease and line an 8 inch or 20cm cake tin. Set aside.

4. 4

   In a large mixing bowl or stand mixer, cream the butter until light and fluffy. This takes about 3-5 minutes when using a stand mixer or electric handheld mixer. Add in the sugar, vanilla and salt until light and fluffy for about 5 minutes.

5. 5

   Add in the eggs, and beat until the mix until well incorporated, light and fluffy.

6. 6

   Whisk the baking powder through the flour. Add in the flour, lemon juice and lemon zest, mix through on a low speed until incorporated, or fold through using a spatula or wooden spoon.

7. 7

   Bake the cake for 40 minutes or until a cake tester comes out mostly clean from the centre of the cake. Allow the cake to cool in the cake tin for 20 minutes before turning it out on a cooling rack.

8. 8

   Lemon Glaze

9. 9

   Whisk the icing sugar and lemon juice until you have a smooth, fairly stiff yet still pourable glaze. If the glaze is a bit stiff, add a tablespoon of milk or water to loosen it.

10. 10

    You can either add the lemon zest to the glaze or you can use the zest for decoration.