Saturday, September 17, 2011

Lemon Cake


125g butter, softened
150g caster sugar
150g self-raising flour
40g almond meal
3 eggs
1/3 cup fresh lemon juice (I used Meyer lemons)
zest of 1 orange
1 tsp vanilla extract

  • Preheat oven to moderate (about 160 degrees C).  Grease a loaf pan; line base with baking paper.
  • Sift flour and almond meal together.  Set aside.
  • Beat butter and sugar with an electric mixer until light and fluffy.
  • Add in eggs, one at a time, beating until just combined between additions. Then add in orange zest and vanilla extract.
  • Fold in flour and almond meal mixture alternately with the lemon juice, beginning and ending with flour mixture.  Stir until just combined.
  • Pour batter into the prepared pan.
  • Bake for about 45 minutes or until a wooden skewer comes out clean when inserted into the centre of the cake.
  • Leave the cake in the pan for 10 minutes before turning onto a wire rack to cool.

Meyer lemon is believed to be an orange/lemon hybrid, which has rounded, thin-skinned yellow/orange fruit, with sweeter and less acidic juice than most other varieties of lemon.


    1. Beautiful texture and nice colour. Do you know that I like Lemon Cake too? Definitely I will bookmark this.

    2. The texture looks wonderful.
      Even with so much lemon juice, no baking soda is needed and yet the texture looks so good.

    3. Veronica's Kitchen: I love Lemon Cake too, especially its lovely tangy flavour. Let me know the outcome of your Lemon Cake, ok?

      Wendy: The texture looked better when the cake is cool. I cut it while it was still quite warm. Couldn't wait to see the texture, lol.

    4. I made lemon cake quite often, my sister and mother just love this. Next time I must try with adding almond flour.


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