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Down Under Lemon Cake Recipe
|Butter||8 Ounce, softened (250 Gram)|
|Caster sugar||1 Pound (500 Gram)|
|Eggs||3 , beaten|
|Self-raising flour||14 Ounce, sifted (440 Gram)|
|Milk||6 Fluid Ounce (175 Milliliter)|
|Grated lemon rind||1 Teaspoon (Rind Grated From 2 Lemons)|
|Lemon juice||2 Tablespoon|
|Icing sugar||1 Pound (500 Gram)|
|Unsalted butter||4 Ounce, softened (125 Gram)|
|Grated lemon rind||1 1⁄2 Teaspoon (Rind Grated From 3 Lemons)|
|Lemon juice||6 Tablespoon|
Calories 1953 Calories from Fat 662
% Daily Value*
Total Fat 75 g115.7%
Saturated Fat 45.9 g229.3%
Trans Fat 0 g
Cholesterol 345.9 mg
Sodium 1341.5 mg55.9%
Total Carbohydrates 306 g101.9%
Dietary Fiber 3.1 g12.5%
Sugars 228.2 g
Protein 17 g33.7%
Vitamin A 47.2% Vitamin C 29.7%
Calcium 43.3% Iron 30%
*Based on a 2000 Calorie diet
Cream the butter and sugar until very light, then beat in the eggs gradually.
Gently stir in the sifted flour alternately with the milk, then add the lemon rind and juice.
Spoon the mixture into the prepared tin and bake at 180°C/350°F/Gas Mark 4 for 60-70 minutes until golden, springy to touch and slightly shrunken around the edges.
While the cake is cooking, make the icing.
Beat together the icing sugar and butter, and stir in the lemon rind and juice.
Leave the cake to cool for 10 minutes in the tin, then turn it out on to a rack standing over a plate.
Pour the icing over.
© Photograph, p.
Decorate with crystallised violets and fine julienne strips of lemon or orange peel.
(These should be blanched in 1 cm/1/2 inch of boiling water for 5 minutes, then immediately plunged into cold water to set the colour.)