Name: Lemon cake
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 12
Ingredients: 10 gram butter, melted; 1 tablespoon flour, to dust tin; 150 gram butter, cubed, at room temperature; 1 1/3 cup caster sugar; 2 tablespoon lemon juice; 1 teaspoon vanilla extract; 1 tablespoon lemon zest, finely grated, plus extra to garnish; 4 eggs, at room temperature; 2 cup almond meal; 1 cup self-raising flour; whipped cream, to serve; Icing; 1 cup icing sugar mixture; 1 1/4 tablespoon lemon juice

Lemon cake

This delicious lemon cake for afternoon or morning tea adds almond meal for extra flavour.

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Serves 12

Prep

20M

Cook

1H 15M

Total

1H 35M

Ingredients

10 gram butter, melted

1 tablespoon flour, to dust tin

150 gram butter, cubed, at room temperature

1 1/3 cup caster sugar

2 tablespoon lemon juice

1 teaspoon vanilla extract

1 tablespoon lemon zest, finely grated, plus extra to garnish

4 eggs, at room temperature

2 cup almond meal

1 cup self-raising flour

whipped cream, to serve

Icing

1 cup icing sugar mixture

1 1/4 tablespoon lemon juice

Method

1.Preheat oven to 160°C (140°C fan-forced). Brush tin with melted butter and dust with flour.

2.Place softened butter, sugar, lemon juice, vanilla, zest, eggs, almond meal and flour in bowl or food processor and blitz to combine. Spoon into prepared tin.

3.Bake for 1 hour 15 mins or until skewer inserted into centre of cake comes out clean. Remove from oven and turn onto rack to cool.

4.Combine icing sugar mixture and lemon juice in mixing bowl and stir until smooth.

5.Drizzle icing over top of cooled cake and allow it to run down sides. Serve with whipped cream and garnish with extra lemon zest.

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