Ingredients
Scale
- 150g unsalted butter, softened
- 150g sugar
- 3 large eggs
- 200g plain flour
- 1 tsp baking powder
- Zest of 2 lemons
- Juice of 1 lemon
- 50ml milk
Instructions
- Preheat your oven to 180°C (350°F). Grease a 20cm round cake tin or line with parchment paper.
- In a large bowl, beat the softened butter and sugar until pale and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Fold in lemon zest and lemon juice gently.
- In a separate bowl, whisk flour and baking powder together. Gradually fold into the wet mixture until smooth.
- Slowly incorporate the milk, folding until fully combined.
- Pour batter into the prepared cake tin and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool in the tin for 10 minutes, then transfer to a wire rack.
- Optional: dust with icing sugar, drizzle with lemon glaze, or serve with fresh berries.
Notes
Avoid overmixing to keep the texture light and tender.
Adjust lemon zest and juice for a stronger citrus flavor.
Cake can be stored in an airtight container at room temperature for up to 2 days.
- Prep Time: 10
- Cook Time: 30