Friday, 2 April 2010


Working on new stock is hungry work, so between checking colours of tissue paper, sourcing boxes, making cards and journals and looking after puppy, I tried a recipe I found for lemon cake.

Easy Moist Lemon Cake

From the 'Cakes' book, it's so simple! I was surprised at how easy I found it, and at how good it definitely tasted like it should have taken hours. I'm trying to make a chocolate variation, but so far, I've made a lemon flavoured brown mess....

Anyway, here's the recipe, test it over Easter and see what you think! It serves between 8 and 10.


            225 g all-purpose (plain) flour
            150 g granulated sugar
            3 large eggs, at room temperature
            125 g butter, softened
            90 ml milk
            1tablespoon grated lemon zest
            11⁄2     teaspoons baking powder
            1⁄4       teaspoon salt

225 g confectioners’ (icing) sugar
2          tablespoons butter, melted
2          tablespoons (approx.) fresh lemon juice
2          tablespoons shredded (desiccated) coconut (optional)

Preheat the oven to 350°F. • Butter a 9-inch square pan. • Beat the flour, sugar, eggs, butter, milk, lemon zest, baking powder, and salt in a large bowl with an electric mixer at low speed until well blended. Increase the mixer speed to medium and beat for 5 minutes more, or until pale and thick. • Spoon the batter into the prepared pan. • Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. • Cool the cake completely in the pan on a rack. • Lemon Frosting: With a wooden spoon, beat the confectioners’ sugar and butter in a medium bowl. Beat in enough lemon juice to make a spreadable frosting. • Spread the cake with the frosting, and sprinkle with the coconut. 

Want more delicious recipes? Check out 'Cakes' on Amazon, and of course, let me know what you think! This book is my new favourite thing! 

E x

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