Delicious Lemon Cake
Author: Leanne Marshall Date Posted:6 October 2021
1 and ½ cups Orgran plain flour
1 and ½ teaspoons baking powder
1 tablespoon lemon zest
½ teaspoon salt
½ cup unsalted butter at room temperature
1 teaspoon vanilla extract
2 tablespoon lemon juice
½ cup buttermilk (can be made by adding 1.5 teaspoons of lemon juice or white vinegar to any milk)
For the lemon syrup – ¼ cup lemon juice and 3 tablespoons icing sugar
For the lemon icing – 1 cup icing sugar, 1.5 Tbsp lemon juice, 1 Tbsp milk
Preheat oven to 180 degrees Celsius ( 350 degrees Fahrenheit). Use a loaf pan.
In a medium bowl, combine the flour, baking powder, lemon zest and salt
Cream the butter and sugar using an electric mixer on medium-high speed, until pale and fluffy
While mixer is running, add 1/3 flour mixture until combined, then add half the buttermilk and combine.
Add another 1/3 flour, mix, then the rest of the buttermilk, then the last of the flour until just incorporated.
Place batter into prepared loaf pan and bake for 45-55 minutes, until the cake is golden brown.
Let cake cool for 15 mins. Stir together the lemon syrup ingredients and brush the cake with the syrup while it cools on a rack.
Mix together the icing ingredients and pour over the cake. Let dry before serving.