easy peasy lemon cake

February 17, 2018 at 7:00 am 2 comments

This is the easiest cake in the world to make and while I’ve blogged about it as a bundt ring cake here and a birthday cake here a few people have asked for details so I’m happy to re-share. I promise you’ll never need another cake recipe again. The 4 egg quantity shown below will make an 8 inch sponge sandwich or you could half the quantity if you want to just enjoy cake for one day and not 3! I used an 8 inch square sandwich tin with a 2 egg batter, cut the cake in half and stuck it together with butter frosting. It made about 6 chunky slices.

You will need:

  • 4 eggs
  • 250g each of unsalted butter, sugar and self-raising flour
  • 2 tbsp good quality lemon curd

Cream the butter, sugar and eggs and gradually mix in the flour. Add the spoonfuls of lemon curd. Spoon into 2 cake tins (or one if halving the recipe). Bake in a pre-heated oven at 180 degree C for approx 25-40 mins depending on how deep your cake tin is. I mostly guess the time but you’ll know it’s ready when a fork poked into the cake comes out clean. Turn your cake out onto a wire rack and while it cools mix up some butter spread and icing sugar for the filling. Mixing in some lemon juice or a teaspoon of lemon curd will make it lovely and zesty. Drizzle a little lemon icing on top and enjoy with your favourite cup of tea.
If you need to cater for a gluten free friend have no fear I have that covered too in my blog post making gluten free lemon cake
22-8-10 - lemon drizzle cake_slice 4B

Entry filed under: home life, in the kitchen. Tags: .

#myheartylife | 6 – gratitude| success| beauty #myheartylife | 7 – gratitude| success| beauty

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About Nip it in the bud


Welcome to my blog about growing and cooking allotment veg since 2009 and growing sweet boys since 2012. Take a walk with us through our life in Gloucester with a boy, a baby and 3 cats.

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