Lemon Cake Recipe
Uploaded by Renshaw Baking
- 225 g unsalted butter - softened
- 225 g caster sugar
- 4 eggs
- 225 g self-raising flour
- 1 lemon - zest only
- 1 lemon - juice only
- 175 g icing sugar
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Preheat oven to 180°C/350°F/gas mark 4.
Beat together the unsalted butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
Sift in the self-raising flour, then add the finely grated zest of 1 lemon and mix until well combined.
Line a 20cm round tin with baking paper and then spoon in the mixture and level the top with a spoon.
Bake for 45 minutes until risen and golden and a thin skewer inserted into the centre of the cake comes out clean.
Combine the lemon juice and icing sugar to form a smooth paste, add a little extra sugar if the mixture is too runny.
Spread over the surface of the cake using a palette knife.