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Cakes

Lemon Cake

Name: Lemon Cake
Prep time: 15 min
Cook time: 20 min
Yield: 12
Ingredients: Cake; 120g butter, softened; 1 cup Edmonds Standard Grade Flour (150g); 3 tsp Edmonds Baking Powder; ⅔ cup Chelsea White Sugar (150g); 2 large eggs; ¼ cup Meadow Fresh Original Milk (60ml); grated rind and juice of 1 lemon; Topping; juice of 1 lemon; ½ cup Chelsea White Sugar (113g); 3-4 Tbsp boiling water (to dissolve sugar)

4.5

Preparation

15 mins

Bake

20 mins

Difficulty

Easy

Servings

We like an easy lemon cake and this recipe is about as easy as it gets - throw all the ingredients in a food processor!

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Ingredients
Method

Ingredients

Cake

120g butter, softened
1 cup Edmonds Standard Grade Flour (150g)
3 tsp Edmonds Baking Powder
⅔ cup Chelsea White Sugar (150g)
2 large eggs
¼ cup Meadow Fresh Original Milk (60ml)
grated rind and juice of 1 lemon

Topping

juice of 1 lemon
½ cup Chelsea White Sugar (113g)
3-4 Tbsp boiling water (to dissolve sugar)

Chelsea Products in Recipe

White Sugar

The uniform size of the...

details

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Reviews

356

What did you think of this recipe?

Pink Fluffy Unicorns!!

I am 11 and it was so easy to make!!!

Rebekah J

Always my go to lemon cake! So delicious and fluffy. Super easy to make :)

Lana

Super easy and delicious!!!

Morgana

Love this recipe, so simple and turns out every time 😊

Nalini

Am no baker but this recipe comes out perfect everytime. It's a family favorite.

Courtney

This is my go to!! It is incredibly soft and cooks quickly. Minimal effort required for a delicious cake!

Lucie, G

Super simple love this recipe:)

Helgaguard Bwerganda

Super simple!!!!

Paula

Great recipe and so easy and delicious!

Leonie

I placed ingredients in order of recipe and was very thick. Had to add more milk. I think it would be better to place wet incredients and sugar in first, then the dry ingredients.

Method

Preheat oven to 180ºC bake. Grease and line an 18cm square baking tin.

Place all cake ingredients together in a food processor, in the order listed above, and process for 15 seconds.

Pour mixture into prepared tin and bake for 20-25 minutes, until a skewer inserted into the centre comes out clean.

For topping - mix the lemon juice, Chelsea White Sugar and boiling water together to form a runny syrup. Spoon topping onto cake while hot. Leave to cool in tin.

NOTE: This recipe can also be made with electric hand mixers. Place all cake ingredients in a bowl in the stated order and mix until combined.