Lemon Cake

A soft, moist homemade cake scented with fresh lemon juice and zest. A teatime classic.

Ingredients

• 150 g (3) eggs
• 200 g (1 cup) sugar
• 120 g (1/2 cup) sunflower oil
• 200 g (3/4 cup + 1 tbsp) whole milk
• 330 g (2 3/4 cups) white flour
• 10 g (2 tsp) baking powder
• 40 g (3 tbsp) lemon juice
• 20 g lemon (zest and finely chopped flesh of 1 lemon)

Instructions

1. 1

   Preheat the oven to 175 °C; grease and flour a 22 cm round tin or a 30 cm loaf tin.

2. 2

   Zest the lemon without reaching the white pith, then finely chop the remaining flesh.

3. 3

   Beat the eggs and sugar with a mixer for 4-5 minutes until pale and foamy.

4. 4

   Add the sunflower oil, milk, lemon juice, zest and chopped lemon and mix briefly.

5. 5

   Sift in the flour and baking powder and fold gently with a spatula until no lumps remain.

6. 6

   Pour the batter into the tin and bake at 175 °C for 40-45 minutes, until a toothpick inserted in the center comes out clean.

7. 7

   Let the cake rest in the tin for 10 minutes, turn out onto a wire rack to cool, then slice.

Nutrition

Per serving