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Cakes

Lemon Cake

Name: Lemon Cake
Prep time: 15 min
Cook time: 20 min
Yield: 12
Ingredients: Cake; 120g butter, softened; 1 cup Edmonds Standard Grade Flour (150g); 3 tsp Edmonds Baking Powder; ⅔ cup Chelsea White Sugar (150g); 2 large eggs; ¼ cup Meadow Fresh Original Milk (60ml); grated rind and juice of 1 lemon; Topping; juice of 1 lemon; ½ cup Chelsea White Sugar (113g); 3-4 Tbsp boiling water (to dissolve sugar)

4.6

Preparation

15 mins

Bake

20 mins

Difficulty

Easy

Servings

We like an easy lemon cake and this recipe is about as easy as it gets - throw all the ingredients in a food processor!

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Ingredients
Method

Ingredients

Cake

120g butter, softened
1 cup Edmonds Standard Grade Flour (150g)
3 tsp Edmonds Baking Powder
⅔ cup Chelsea White Sugar (150g)
2 large eggs
¼ cup Meadow Fresh Original Milk (60ml)
grated rind and juice of 1 lemon

Topping

juice of 1 lemon
½ cup Chelsea White Sugar (113g)
3-4 Tbsp boiling water (to dissolve sugar)

Chelsea Products in Recipe

White Sugar

The uniform size of the...

details

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{has_more=true, offset=450, total=456, results=[{comment_text=During the first Lockdown, like everyone else, I was cooking and baking more. First time I made lemon cake (from our lemon tree), it was moist, yummy and so very easy to make. Our whole family loved it and I made it again recently when my mother spent a weekend with us and she even loved it. Used lemon sugar juice on top of the cake and found it way too sweet and then when I had my mother over, I used fresh whipped cream, much better lol but hey, everyone's taste buds is different! Have used other cake recipes as well, chocolate and banana cakes, yummy! Thanks Chelsea for the easy and yummy recipes., approved=true, user_name=Lena Smith, hs_createdate=1702249851445, rating_new__1_5_=5, id=11175465561}, {comment_text=Ended up needing 10 more minutes to bake, but a lovely moist cake., approved=true, user_name=CK, hs_createdate=1702249851319, rating_new__1_5_=5, id=11175531418}, {comment_text=Delicious and moist. But I didn't do the syrup I iced it instead I used 1 and 1/2 cups icing sugar rind off 1 lemon 1 teaspoon butter and enough boiling water to make it a smooth consistency! Huge hit!! Will make again definitely., approved=true, user_name=Danni, hs_createdate=1702249851318, rating_new__1_5_=4, id=11175388208}, {comment_text=I've made this a few times and def 5 star but have just made again and it's quite flat on top. I double recipe for a 25 cm round tin. Chelsea-How much lemon juice should I add as this varies a lot?, approved=true, user_name=Fi, hs_createdate=1702249851266, rating_new__1_5_=4, id=11175567153}, {comment_text=VERY syrupy!!!!!! Delicious., approved=true, user_name=Eleni, hs_createdate=1702249851249, rating_new__1_5_=5, id=11175361049}, {comment_text=Hey im izabella and this is possibly one of the if not the best cakes ive ever made and ive made ALOT just haf the syrup otherwise there will be to much:), approved=true, user_name=Bella, hs_createdate=1702249851179, rating_new__1_5_=5, id=11174084433}, {comment_text=Love this recipe, have also done it with oranges !, approved=true, user_name=Annie, hs_createdate=1702249850011, rating_new__1_5_=5, id=11175574636}, {comment_text=I love the simplicity of the recipe. I generally make it when I have an abundance of lemons from our tree. I add more lemon juice to the mixture, as I like the cake to taste lemony. For the syrup, I add some of the lemon rind and again plenty of juice. Never has the cake been too soggy. Keep it in the fridge, especially during warmer temperatures. Add plain or even fruit yogurt when serving, delicious. ⭐️⭐️⭐️⭐️⭐️, approved=true, user_name=Ania, hs_createdate=1702249850008, rating_new__1_5_=5, id=11174112361}, {comment_text=I reduced the baking powder to 2 tsps. It was just right. 3 tsps seems overkill. Yummy and moist., approved=true, user_name=Agnes, hs_createdate=1702249849993, rating_new__1_5_=4, id=11175531413}, {comment_text=So easy, have made a few times now. Just love this recipe., approved=true, user_name=1513940286, hs_createdate=1702249849987, rating_new__1_5_=5, id=11175361040}]}

Reviews

456

What did you think of this recipe?

Lena Smith

During the first Lockdown, like everyone else, I was cooking and baking more. First time I made lemon cake (from our lemon tree), it was moist, yummy and so very easy to make. Our whole family loved it and I made it again recently when my mother spent a weekend with us and she even loved it. Used lemon sugar juice on top of the cake and found it way too sweet and then when I had my mother over, I used fresh whipped cream, much better lol but hey, everyone's taste buds is different! Have used other cake recipes as well, chocolate and banana cakes, yummy! Thanks Chelsea for the easy and yummy recipes.

Ended up needing 10 more minutes to bake, but a lovely moist cake.

Danni

Delicious and moist. But I didn't do the syrup I iced it instead I used 1 and 1/2 cups icing sugar rind off 1 lemon 1 teaspoon butter and enough boiling water to make it a smooth consistency! Huge hit!! Will make again definitely.

I've made this a few times and def 5 star but have just made again and it's quite flat on top. I double recipe for a 25 cm round tin. Chelsea-How much lemon juice should I add as this varies a lot?

Eleni

VERY syrupy!!!!!! Delicious.

Bella

Hey im izabella and this is possibly one of the if not the best cakes ive ever made and ive made ALOT just haf the syrup otherwise there will be to much:)

Annie

Love this recipe, have also done it with oranges !

Ania

I love the simplicity of the recipe. I generally make it when I have an abundance of lemons from our tree. I add more lemon juice to the mixture, as I like the cake to taste lemony. For the syrup, I add some of the lemon rind and again plenty of juice. Never has the cake been too soggy. Keep it in the fridge, especially during warmer temperatures. Add plain or even fruit yogurt when serving, delicious. ⭐️⭐️⭐️⭐️⭐️

Agnes

I reduced the baking powder to 2 tsps. It was just right. 3 tsps seems overkill. Yummy and moist.

1513940286

So easy, have made a few times now. Just love this recipe.

Method

Preheat oven to 180ºC bake. Grease and line an 18cm square baking tin.

Place all cake ingredients together in a food processor, in the order listed above, and process for 15 seconds.

Pour mixture into prepared tin and bake for 20-25 minutes, until a skewer inserted into the centre comes out clean.

For topping - mix the lemon juice, Chelsea White Sugar and boiling water together to form a runny syrup. Spoon topping onto cake while hot. Leave to cool in tin.

NOTE: This recipe can also be made with electric hand mixers. Place all cake ingredients in a bowl in the stated order and mix until combined.