Luscious Lemon Cake with cream cheese icing
Serves: 8-10
 
  • 190 grams plain flour
  • 1 teaspoon baking powder
  • zest of 1 lemon
  • 115 grams unsalted butter, room temperature
  • 160 grams caster sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • juice of ½ lemon
  • 125 mls buttermilk
cream cheese icing
  • 125 grams cream cheese
  • 3 tablespoons unsalted butter at room temperature
  • 1 cup of icing sugar
  • ½ teaspoon vanilla extract
  • juice of ½ a lemon
  1. Preheat oven to 175 degrees celsius. Line an 18cm diameter cake tin with baking paper.
  2. In a small bowl combine the flour, baking powder and lemon zest and set aside.
  3. In a large mixing bowl beat the butter and sugar together until light and fluffy.
  4. Add the eggs one at a time, then beat in the vanilla extract and lemon juice until combined.
  5. Add ⅓ of the flour mix and mix until just combined.
  6. Add half the buttermilk and mix until just combined, then add another ⅓ of the flour, followed by the rest of the buttermilk, mixing between each addition. Add the final ⅓ of the flour and beat until combined.
  7. Pour into the prepared cake tin and bake for 30-35 minutes or until the a skewer inserted into the centre of the cake comes out clean. Baking times will vary depending on your tin and oven.
  8. Cool the cake in the tin for 10 minutes before cooling completely on a wire rack.
Lemon cream cheese icing
  1. Place the cream cheese and butter in a bowl and mix until well combined. Make sure there are no stray lumps of butter lingering.
  2. Slowly add the sifted icing sugar, then stir in the vanilla extract and lemon juice. You may need a little extra icing sugar depending on the juiciness of the lemon.
  3. Spread icing over the cooled cake and top with lemon zest to make it look pretty.
Recipe by Villiers Brown at http://villiersbrown.com/lemon-cake/