Seriously, what’s better than soft, creamy lemon cake with tangy, sweet and sour icing?
That is what is on the menu this week for Country Recipe Book.
This simple as recipe was what my four-year old daughter, Sienna, one year-old son, Jack, and mother-in-law, Rose, whipped up last week. Honestly, they should have made a double batch because everybody had seconds and there wasn’t a crumb left. Nothing to share with the neighbours, or enjoy the next day!
That’s how good it is.
Interestingly, this cake recipe doesn’t include butter. When you look at the pictures it looks just like a buttery base, and reminds me of the Australian scone recipe (Americans call them biscuits) that is made up of cream and lemonade. That’s always the recipe that everyone declares as the best. I’m not sure why, but it just works!
If you are craving a delicious, yet easy to made mid-week treat, try this Lemon Cake recipe. Given it’s citrus season, this recipe is something you should be able to make from ingredients you have on hand. If you find out last minute that a mate is coming over, whip this up! You won’t be disappointed, and your guest will feel nourished and blessed.
- 2 eggs
- ½ cup sugar
- 1 cup self-raising flour
- Rind of a lemon
- 1½ cups sifted icing sugar
- Tps soft butter
- Enough lemon juice for good spreading consistency
- Break 2 eggs in a cup and make up to a cup with cream.
- With ½ cup of sugar, beat the ingredients in a bowl.
- Add grated lemon rind and fold in 1 cup of self-raising flour.
- Place in a greased loaf tin.
- Bake in a moderate oven 35 - 40 mins.
- When cake is cool, mix together the icing ingredients and drizzle over your cake.