White Sugar
The uniform size of the...
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Cakes
Lemon Cake
15 mins
20 mins
Easy
12
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
Reviews
345
What did you think of this recipe?
Maddison
It is so good 💯+ love it my family likes it definitely would do it again
5
KAT
Easy small cake, i added heaps more zest, and gently heated the drizzle in small pot, with only 1 tsp of boil water. Im gonna try doubling the recipe using less butter (economic) and less sugar (diabetic dad).
5
Nicole Nation
This Lemon cake is so delicious 😋 and moist. Can't get enough of it.
5
Cathie
I keep coming back to this recipe. Easy, moist, keeps well and doubles as a great dessert with yoghurt or cream
5
Lyn
Love this recipe easy to do great taste I just add more lemon zest because I like a strong lemon cake doesn't last long in our household
5
Dianna Belle
Beautiful moist delicious zingy lemon cake. Takes between 20 -25minutes cooking time. Perfect amount of syrup on top, with lemon zest to decorate. 6 stars...hard to resist
5
Dianna Belle
What an amazing lemon cake...just so tasty, & light. Takes 20 -25mins to bake. SYRUP is the perfect amount. Garnished with lemon zest on top...keeps moist for several days.hard to resist.
5
Kiwimum
Takes a lot longer to bake than 20min,weak taste of lemon and the syrup needs half the water.shame like the sound of it
1
Lizzy
Absolutely delish
5
Losah kinikini
Best day ever
5
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.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
345
What did you think of this recipe?
Maddison
It is so good 💯+ love it my family likes it definitely would do it again
5
KAT
Easy small cake, i added heaps more zest, and gently heated the drizzle in small pot, with only 1 tsp of boil water. Im gonna try doubling the recipe using less butter (economic) and less sugar (diabetic dad).
5
Nicole Nation
This Lemon cake is so delicious 😋 and moist. Can't get enough of it.
5
Cathie
I keep coming back to this recipe. Easy, moist, keeps well and doubles as a great dessert with yoghurt or cream
5
Lyn
Love this recipe easy to do great taste I just add more lemon zest because I like a strong lemon cake doesn't last long in our household
5
Dianna Belle
Beautiful moist delicious zingy lemon cake. Takes between 20 -25minutes cooking time. Perfect amount of syrup on top, with lemon zest to decorate. 6 stars...hard to resist
5
Dianna Belle
What an amazing lemon cake...just so tasty, & light. Takes 20 -25mins to bake. SYRUP is the perfect amount. Garnished with lemon zest on top...keeps moist for several days.hard to resist.
5
Kiwimum
Takes a lot longer to bake than 20min,weak taste of lemon and the syrup needs half the water.shame like the sound of it
1
Lizzy
Absolutely delish
5
Losah kinikini
Best day ever
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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