Lemon Butter Cake
This sweet little lemon butter cake is quite simple yet scrumptiously delicious.
Servings: 6
Ingredients
- 200 g Westgold unsalted butter at room temperature and cut into cubes
- 1 cup caster sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest + extra to serve
- 4 eggs at room temperature
- ½ cup lemon juice
- ½ cup full cream milk
- 2 cups all purpose flour sifted
- 2 teaspoon baking powder
- icing sugar for dusting
Instructions
- Preheat the oven to 170 degrees Celsius conventional / 150 degrees Celsius fan forced and grease a standard round 23cm / 9inch cake tin.
- In an electric mixer on a medium speed, beat the butter, sugar, lemon zest and vanilla extract until pale and smooth. Slowly add the eggs one by one, scraping the side of the bowl with a silicone spatula in between until the batter is smooth. Add the milk to the batter and mix through and then the lemon juice.
- Sift the baking powder and flour into a separate bowl. On a low speed, add one third of the flour and baking powder into the batter and mix through. Repeat this step two more times ensuring you do not overbeat the batter.
- Place your batter into the cake tin. Smooth out the top of the cake with a spatula and bang the tin onto your kitchen bench several times to remove any air bubbles and to smooth out your batter. This will ensure your cake bakes evenly. Bake for 50 - 55 minutes.
- Leave your cake to cool in the cake tin for 10 minutes and then carefully remove and leave to cool on a cooling rack. Dust your cake with icing sugar and lemon zest and enjoy on its own or with cream or ice cream.
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