Description
A simple and delightful Easy Lemon Cake featuring a light and fluffy all-in-one lemon sponge with fresh lemon zest, perfect for any occasion. This recipe combines self-raising flour, eggs, mellow butter, and a hint of milk, creating a moist and zesty treat that’s sure to brighten your day.
Ingredients
Cake Batter Ingredients
- 225 g self-raising flour
- 2 tsp baking powder (level teaspoons)
- 4 medium eggs
- 225 g soft margarine or butter (room temperature)
- 225 g caster sugar
- Zest of 2 lemons
- 2 tsp milk
Instructions
- Preheat the Oven: Preheat your oven to 160ºC (140ºC fan). Line two 20cm round sandwich tins with baking parchment or reusable baking liners to prevent sticking and facilitate easy removal.
- Prepare Lemon Zest: Finely grate the zest of two lemons to infuse the batter with fresh citrus aroma and flavor.
- Sift Dry Ingredients: Sift together 225g of self-raising flour and 2 tsp of baking powder into a large mixing bowl to ensure even leavening and a light texture.
- Combine Wet Ingredients: Add 4 medium eggs, 225g of soft margarine or butter, 225g caster sugar, the finely grated lemon zest, and 2 tsp milk into the bowl with the dry ingredients. Beat with an electric mixer on low speed or by hand until the mixture is smooth and fully combined, ensuring no lumps of butter remain.
- Divide Batter: Evenly split the batter between the two prepared baking tins. Use the back of a spoon to spread and level the batter for uniform baking.
- Bake the Cake: Place the tins in the preheated oven and bake for 30 to 35 minutes. Test for doneness by inserting a skewer into the center—if it comes out clean, the cake is ready.
- Cool the Cake: Allow the cakes to cool in their tins for about 10 minutes. Then, carefully remove them from the tins and transfer to a wire rack to cool completely before decorating or serving.
Notes
- Use room temperature butter or margarine to ensure better mixing and a lighter sponge.
- Make sure to level your teaspoon when measuring baking powder for accurate rising.
- Do not open the oven door frequently during baking as it can cause the cake to sink.
- Ensure the cakes are completely cool before icing or stacking to prevent melting or slipping.
- You can swap margarine for butter if preferred, but maintain it at room temperature for best results.
