Made with fresh lemon zest and juice, this cake has a bright, tangy flavor and is an easy treat for afternoon tea. A drizzle of lemon syrup keeps the cake moist.
Beat the eggs and sugar. Add the oil and milk and mix. Sift in the all-purpose flour and baking powder, then add the lemon zest and mix until smooth.
Pour the batter into a greased cake pan and bake in a preheated oven until a toothpick inserted in the center comes out clean.
Mix the lemon juice and powdered sugar, then drizzle over the hot cake. Slice and serve.
When zesting the lemon, use only the yellow peel; the white pith can make the cake taste bitter. Allergens: contains wheat (gluten), egg, and milk.
Belirtilen sürede biraz erken kızardı, benimkinde 5 dakika kısalttım. Ocak ayarını orta-kısıkta tutunca yanma olmadı. Tuz miktarı bende biraz fazla geldi, azaltarak yapacağım bir dahaki sefere.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
