Moist lemon cake
125g butter, softened
1 tablespoon finely grated lemon rind
1 cup (220g) caster sugar
1 cup (150g) self-raising flour
½ cup (75g) plain flour
½ cup (125ml) milk
½ cup (125ml) lemon juice
¼ cup (55g) caster sugar
NOTE: This recipe can be made two days ahead.
Preheat the oven to moderate (180°/160°C fan-forced). Grease a deep 20cm round cake pan, then line the base with baking paper.
Beat the butter, rind and sugar in a small bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, beating until combined between additions.
Stir in the sifted flours in two batches with the milk.
Spread the mixture into the prepared pan and bake in a moderate oven for about 45 minutes or until the cake is cooked when tested.
For the topping, combine the lemon juice and sugar in a jug; stir until the sugar is dissolved.
Pour the topping over the hot cake; allow cake to stand for 15 minutes before turning the cake onto a wire rack to cool.
Suitable to freeze. Not suitable to microwave.
Photography by Brett Stevens.