Zesty Lemon Cake
This classic lemon cake is a delightful treat that combines a light, fluffy sponge with a thick, vibrant yellow lemon glaze. Perfect for afternoon tea or as a refreshing dessert, this cake is sure to impress with its tangy flavor and moist texture.
1 hr
Instructions
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Preheat your oven to 180°C (160°C fan) and grease a 20cm round cake tin.
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In a large bowl, mix together the Emborg Unsalted Butter and caster sugar until pale and fluffy.
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Beat in the eggs, one at a time, mixing well after each addition.
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Sift in the flour and baking powder, then fold into the mixture until fully combined.
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Add the lemon zest and Emborg Full Cream Milk 3.5%, and mix until smooth.
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Pour the batter into the prepared cake tin and level the top with a spatula.
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Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean.
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Once the cake is baked, remove it from the oven and let it cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
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In a bowl, sift the icing sugar to remove any lumps.
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Gradually add the lemon juice, stirring continuously until you achieve a thick, smooth consistency. If desired, add a few drops of yellow food colouring to give the glaze a vibrant yellow hue.
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Once the cake is completely cool, pour the thick glaze over the top of the cake, spreading it evenly with a spatula.
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Let the glaze set for about 30 minutes before serving.
For an extra burst of lemon flavor, you can add a bit more lemon zest to the batter or sprinkle some lemon zest on top of the glaze before it sets.
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