If you like a soft and tender crumbed lemon cake then look right here. There is something about a soft and light crumbed cake that is so very appealing.
Now this cake uses full cream milk powder and milk powder makes the cake quite creamy. It is definitely a slightly different tasting cake but only in the best possible way. Any citrus fruit will work here so feel free to go with orange, lemon or grapefruit or even a combination of all 3.
The frosting is a tart sherbet-like frosting that compliments the soft lemon cake beautifully.
And the last selling point is the easiness when making this cake. All ingredients measured into a mixing bowl and followed by a quick beat with the electric beaters. As simple as that!
Ingredients for Cake
- 125 g soft butter
- 3/4 c caster sugar
- 2 tsps lemon zest
- 1 1/2 c self-raising flour
- 2 eggs
- 2 TBS full cream milk powder
- 1/2 c water
Citrus Frosting
- 1 1/2 c sifted icing sugar
- zest of 1 lemon
- 30 g soft butter
- 2 TBS fresh lemon juice
Method to make Cake
- Preheat oven to 180 degrees celsius.
- Grease and line the base of a 18 cm square pan.
- Add the lemon zest and caster sugar into a mixing bowl and rub the zest into the sugar using your fingers. The crushing of the zest intensifies the lemon fragrance.
- Add the remaining ingredients and using an electric beater, beat the mixture for 2-3 minutes on medium-high speed until pale and creamy. Be sure to scrape down the sides of the bowl in between the beating process.
- Turn batter into prepared pan and smooth mixture evenly in pan.
- Bake for 35-40 minutes till well risen, golden brown in colour and a skewer comes out clean when inserted into the center of the cake.
- Let cake stand for 5 minutes in tin before turning out onto a wire rack to completely cool.
- Make citrus frosting and top cold cake.
Method to make Frosting
- Measure soft butter into a medium sized mixing bowl and beat with a spatula or wooden spoon till smooth and creamy.
- Add sifted icing sugar, zest and lemon juice and beat until smooth, light and creamy. (an electric beater can also be used to make the icing)
- Use a spatula and apply a thick layer of icing over the top of the cake or pipe little rosettes. Double the icing if you like a thicker decorative look.
