Wyndham City staff member and recipe developer Daen shows us how to make her extremely delicious yet simple lemon butter cake. This cake sings of citrus flavours thanks to the lemon zest and juice that is mixed throughout the batter. Enjoy on its own or with a dollop of cream or scoop of ice cream.
- 200g high quality unsalted butter at room temperature cut into large cubes
- 1 cup caster sugar
- 1 teaspoon vanilla extract
- Lemon zest from 2 large lemons and extra to serve
- 4 eggs at room temperature
- ½ cup lemon juice
- ½ cup milk
- 2 cups sifted all purpose flour
- 2 teaspoons baking powder
- Icing sugar for dusting
- Preheat the oven to 170 degrees celsius and grease a standard round 30cm 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 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.
- Ensure your eggs and butter are at room temperature. If your eggs are cold there will be a chance they will curdle. You can still bake the cake if curdling occurs however, it is best when this does not happen.
- If you did not take your butter out overnight to bring to room temperature, place a bowl of water into your microwave and bring to the boil. Carefully take the bowl of water out and place the butter into the microwave (do not turn the microwave on) for several minutes until it softens.
- I use large eggs from the 700g cartons for this recipe.