This lemon cake is so light and fluffy you could believe it’s calorie free! (It’s not. Sorry)
- 100 g butter/margarine
- 100 g caster sugar
- 2 eggs
- 100 g self-raising flour
- 2 level teaspoons baking powder
- Grated rind of 1 lemon
Line your choice of tin. I used a tray bake tin, but a circular tin would also work. You could also use this mixture to make cupcakes/buns. Preheat the oven to 180 degrees C.
Mix together the butter and sugar. Add the eggs, flour and baking powder. Finally, add the lemon rind (use a fine grater). Mix until you have a smooth batter. Pour into the baking tin.
Bake for 20-25 minutes until golden brown and springy to the touch. Leave to cool in the tin then turn out onto a wire rack.
I used regular water icing but made it lemon flavoured by adding lemon juice to the icing sugar, rather than water.
To create the feathering effect, colour a little icing yellow and pipe thin lines across the cake. Use a sharp knife to score through the yellow lines, right to left, then left to right. The result is a feathered pattern like this:
Leave the icing to set and then cut into as many slices as you like. This is a very light lemon sponge with a refreshing, crisp flavour.
If you’re looking for other “light” treats, try my Viennese Finger Biscuits (aka cookies). Surprisingly easy to make and unsurprisingly delicious 🙂