www.odlums.ie /recipes/tangy-lemon-cake/

What you need:

  • 225g/8oz Odlums Self Raising Flour
  • 225g/8oz Butter (at room temperature)
  • 225g/8oz Shamrock Golden Caster Sugar
  • 4 Eggs (beaten)
  • Finely grated Rind of 1 Lemon

Drizzle for Topping

  • Juice of 1 Lemon
  • 75g/3oz Shamrock Golden Caster Sugar

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Grease and base line a 8"/20cms deep cake tin or spring form tin.
  2. Beat together the butter and sugar until pale and creamy, then gradually add the eggs, slowly mixing through.
  3. Gently add the flour and the lemon rind. Mix well to combine.
  4. Transfer mixture to prepared tin and level the top with a spoon.
  5. Bake for 45 - 50 minutes approx. until well risen and golden brown. Cake is baked if top is gently pressed and it springs back!
  6. While cake is cooling in the tin, mix together the lemon juice and the sugar to make the drizzle. Prick top of warm cake with skewer or fork, then, gently pour over the drizzle - the juice will sink into cake and the sugar will form a lovely crisp topping.
  7. Leave in tin to get cold, then remove and serve. It will also keep in an airtight container for 3 to 4 days or freeze for up to 1 month.
TanLemCak

Tangy Lemon Cake

Category

Afternoon Tea

Cook Time

50 mins

What you need:

  • 225g/8oz Odlums Self Raising Flour
  • 225g/8oz Butter (at room temperature)
  • 225g/8oz Shamrock Golden Caster Sugar
  • 4 Eggs (beaten)
  • Finely grated Rind of 1 Lemon

Drizzle for Topping

  • Juice of 1 Lemon
  • 75g/3oz Shamrock Golden Caster Sugar

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Grease and base line a 8"/20cms deep cake tin or spring form tin.
  2. Beat together the butter and sugar until pale and creamy, then gradually add the eggs, slowly mixing through.
  3. Gently add the flour and the lemon rind. Mix well to combine.
  4. Transfer mixture to prepared tin and level the top with a spoon.
  5. Bake for 45 - 50 minutes approx. until well risen and golden brown. Cake is baked if top is gently pressed and it springs back!
  6. While cake is cooling in the tin, mix together the lemon juice and the sugar to make the drizzle. Prick top of warm cake with skewer or fork, then, gently pour over the drizzle - the juice will sink into cake and the sugar will form a lovely crisp topping.
  7. Leave in tin to get cold, then remove and serve. It will also keep in an airtight container for 3 to 4 days or freeze for up to 1 month.
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