Lemon Butter Cake
By Chelsea SugarPage views: 25623
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0 reviews
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Difficulty Easy
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Prep time 20 mins
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Cooking time 30 mins
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Serves
12
2 cups self raising flour
1 cup Chelsea White Sugar
100g butter
2 eggs
2 cups lemon butter
Lemon Butter
4 large lemons
100g butter
2 cups Chelsea White Sugar
4 eggs
Place flour, Chelsea Caster Sugar and butter in a blender and mix until the mixture resembles fine breadcrumbs.
Add eggs and mix into a soft dough.
Press 2/3 of the dough into a greased cake tin.
Spread lemon butter over the dough and crumble small pieces of remaining dough over lemon butter layer.
Bake for 30 - 40 mins at 180°C.
Cool on a wire rack. Dust with Chelsea Icing Sugar and serve.
Lemon Butter
Finely grate lemon rind and squeeze the juice of the lemons. Place in a bowl with butter and Chelsea White Sugar. Place the bowl over a saucepan of hot water and heat until the butter has melted.
In a separate bowl beat the eggs and add to the lemon mixture stirring constantly until the mixture has thickened. Cool and store in the fridge.
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