Summer Fête Lemon Cake
Emily Davenport
16 servings
60 minutes
246
British
Puddings and desserts
A mouthwatering Summer Fête Lemon Cake taken from the Dairy Diary. This delicious, zingy recipe is perfect to share around at any event and is a fun upgrade on the classic lemon cake.
For more recipes like this, check out the Dairy Diary recipe collection.
Ingredients
- Butter 175g (6oz), softened
- Golden caster sugar 175g (6oz)
- Lemon 1, finely grated zest and juice
- Eggs 3 large
- Self-raising flour 225g (8oz)
- Baking powder 1 tsp
- Fondant icing sugar 225g (8oz)
- Jelly oranges and lemons, sliced to decorate
Directions
Preheat oven to 180°C/Gas 4
- Beat together butter, sugar, lemon zest, 1 tbsp juice, eggs, flour and baking powder using an electric mixer
- Spoon into an 18cm (7 in) square cake tin, greased and lined
- Sift icing sugar into a bowl and gradually beat in enough lemon juice (and water, if necessary) to make a smooth thick icing
- Spoon on top of cake and spread evenly with a knife
- Bake for 35-45 minutes or until firm
- Leave to cool in tin for 10 minutes before turning out onto a wire rack.