Lemon Butter Cake

Lemon Butter Cake

Lemon Butter Cake

My Granny used to make this, and I remember waiting for it to cool so that I could have a slice.  It is really so comforting and delicious you will be pleased you made it!  It can be served as is, or cooked in sandwich tins and served in layers with cream and/or lemon curd.

½ cup of butter
1 ¼ cups of caster sugar
3 eggs
1 ½ cups of self raising flour
½ cup plain flour
½ teaspoon of baking powder
Pinch of salt
Juice and zest of 3 lemons
2 tablespoons of custard powder
1 teaspoon vanilla extract

Additional 2 tablespoons each of butter and white sugar and the juice and zest of a lemon combined into paste for basting the finished cake.

Pre-heat oven to 180°C

In an electric mixer, cream butter and sugar with vanilla until light and fluffy, then add lemon zest and eggs.  

Slowly add lemon juice and beat well until combined.  Sift in flours, baking powder, salt and custard powder, whisking well until batter is very light.
Prepare a cake tin (ring tin or round sponge tins) with butter and flour (or baking paper) and pour cake batter in. 

Lemon Butter Cake

Bake for 20 minutes at 180°C, then reduce the oven to 170°C and bake for another 30 minutes or until a skewer can be removed cleanly.

Remove cake from the oven and while still very hot spread the butter, sugar and lemon mix over the surface of the cake while it is still in the tin so that it drizzles over the cake and bastes it, keeping it moist.
Allow cake to cool in the tin before placing on a presentation plate and drizzling with a thin lemon icing. 

It is lovely served with whipped cream infused with threads of lemon zest.

Variation – this cake also works well using either oranges or limes.