Wow!!! It’s February already.  Hope everyone had a great January.

Going through my mum’s recipe binder again, I found this absolutely beautiful and light lemon cake.  I had to make it straight away and ‘boy’ the lemon flavour is amazing!!!

Lemons are among the world’s most popular citrus fruits. They grow on lemon trees and are a hybrid of the original citron and lime. There are many ways to enjoy lemons but they taste very sour and are usually not eaten alone or as a whole fruit.

So grab some fresh lemons, jump into the kitchen and get baking!!!


185g soft butter
3/4 cup caster sugar
1 tablespoon grated lemon zest
3 eggs
3 tablespoons self raising flour, plus
1 1/4 cups self raising flour
1/2 cup sugar
1/4 cup lemon juice


  1. Preheat oven to 170 degrees Celsius
  2. Grease large loaf tin, line with baking paper
  3. Beat butter, caster sugar and lemon zest for 2-3 minutes
  4. Add eggs, one at a time, beat well after each and add one tablespoon of self raising flour after each
  5. Sift self raising flour into mix and beat on low speed until smooth
  6. Pour into prepared loaf tin
  7. Bake for 50-60 minutes until firm to touch

Topping: Mix roughly sugar and juice until just slurry.  Spoon evenly over top of cake

Now put that jug on and sit back with a book and enjoy this beautiful zesty lemon cake for your morning or afternoon tea.

You may like to ice it with lemon icing instead.

Either way you will love this cake. See what you think and let me know on our Facebook  or Instagram!!! It is definitely my favourite cake now.

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