Lemon Cake
Lemon Cake
Ingredients:
- Flour 3 cups
- Baking powder 2 tsp
- Milk 1 cup
- Butter (softened) 1 cup
- Caster sugar 1-1/4 cups
- Eggs 3
- Almond essence 1 tsp
- Fresh lemon juice 3 tbsp
- Freshly grated lemon zest 1 tbsp
- Beat the sugar and butter until light and fluffy. Add eggs, one at a time, and beat well after each addition. Add the lemon zest, baking powder and almond essence, mix. Alternate adding the milk and flour, starting and ending with the milk. Mix well after each addition and pour into prepared cake pans. Bake in greased sandwich pans or a bundt tin at 180 degrees C for 25 to 30 minutes or until toothpick inserted in the center comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely. For the glaze, mix icing sugar with freshly squeezed lemon juice until smooth. Poke small holes into the cake with a cake tester and pour over cake.
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