

250g/9oz unsalted butter, softened
250g/9oz caster sugar
2 tsp finely grated lemon zest
1 tsp natural vanilla extract
4 free-range eggs
250g/9oz self-raising flour, sifted
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Grease and line the base of a deep 20cm/8in square baking tin with baking paper.
3. Beat the butter and sugar with an electric whisk until pale and creamy. Beat in the lemon zest and vanilla extract.
4. Add the eggs one at a time, beating until just combined after each addition.
5. Fold in the sifted flour in two batches until well combined.
6. Spoon into the tin and bake for 40-50 minutes, or until a skewer poked into the middle of the cake comes out clean (you can cover the cake loosely with foil if it is browning too quickly).
7. Cool for ten minutes before removing from the tin and turning out onto a wire rack to cool completely. Ice with lemon butter icing.
Lemon Butter Icing
75G/3oz Unsalted butter ( I use salted as it's usually what I have)
100G/4oz Icing Sugar
2 teasps finely grated lemon zest
2 teasps lemon juice
Beat the butter until soft and white.
Add lemon zest and juice
Gradually beat in sifted icing sugar
Spread over the cake
Notes:
If making a sandwich cake you will need more of the buttercream
I add a good squeeze of lemon juice to the cake mixture too. Gives it more flavour I think

250g/9oz caster sugar
2 tsp finely grated lemon zest
1 tsp natural vanilla extract
4 free-range eggs
250g/9oz self-raising flour, sifted
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Grease and line the base of a deep 20cm/8in square baking tin with baking paper.
3. Beat the butter and sugar with an electric whisk until pale and creamy. Beat in the lemon zest and vanilla extract.
4. Add the eggs one at a time, beating until just combined after each addition.
5. Fold in the sifted flour in two batches until well combined.
6. Spoon into the tin and bake for 40-50 minutes, or until a skewer poked into the middle of the cake comes out clean (you can cover the cake loosely with foil if it is browning too quickly).
7. Cool for ten minutes before removing from the tin and turning out onto a wire rack to cool completely. Ice with lemon butter icing.

75G/3oz Unsalted butter ( I use salted as it's usually what I have)
100G/4oz Icing Sugar
2 teasps finely grated lemon zest
2 teasps lemon juice
Beat the butter until soft and white.
Add lemon zest and juice
Gradually beat in sifted icing sugar
Spread over the cake
Notes:
If making a sandwich cake you will need more of the buttercream
I add a good squeeze of lemon juice to the cake mixture too. Gives it more flavour I think


7 comments:
That looks delicious Linda, I especially love the roses.
Linda I'm drooling here the Lemon Pound cake looks wonderful, as does the Lime rose and friand cakes ;o)
Maria
x
Just beautiful!
Linda, it all looks too good! My gosh that cake! That's two of you who've tempted me now (Granny being the other:)). The little lime versions are so pretty! Good buy!!!! (Welcome back:))
They look so good! I sooo want to try that lemon pound cake.
Linda this Cake look really wonderful I love lemon!! xxGloria
Those cakes look lovely Linda!
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