Name: Citrus cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Ingredients: 125 gram softened butter; 3/4 cup caster sugar; 1 teaspoon vanilla essence; 2 eggs; 2 cup sifted self-raising flour; 1/4 cup lemon, lime or orange juice; 1/4 cup milk; Lemon icing; 1 cup icing sugar; 2 tablespoon lemon juice; lemon zest, to decorate

Citrus cake

Serves 8

Prep

20M

Cook

45M

Total

1H 5M

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Ingredients

125 gram softened butter

3/4 cup caster sugar

1 teaspoon vanilla essence

2 eggs

2 cup sifted self-raising flour

1/4 cup lemon, lime or orange juice

1/4 cup milk

Lemon icing

1 cup icing sugar

2 tablespoon lemon juice

lemon zest, to decorate

Method

1.Preheat oven to moderate, 180°C. Lightly grease and line a deep 20cm round cake pan.

2.In a bowl, using an electric mixer, beat butter, sugar and vanilla together until pale and creamy.

3.Add eggs one at a time, beating well after each addition, scraping down sides of bowl.

4.Lightly fold flour into creamed mixture, alternately with combined juice and milk, beginning and ending with flour.

5.Spoon mixture into prepared pan, smoothing top. Bake 40-45 minutes until cooked.

6.Cool in pan 5 minutes. Turn onto a wire rack to cool completely.

7.Meanwhile, to make lemon icing; sift icing sugar into a large bowl. Gradually add juice, stirring until a smooth drizzle consistency.

8.Spread icing over cooled cake, allowing to drip down sides. Sprinkle zest over top.

If milk curdles, it won’t affect the end result, but you may need to add water to get the right consistency. Cake is cooked when it begins to pull away from the sides of the pan and a skewer inserted into the centre comes out clean and dry.
Note

Woman's Weekly Food

Ingredients

Method

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