Lemon Cake Recipe | Yummly

Lemon Cake

RECIPESPLUS(3)
jo s.: "I made two loaves last month subbing grapefruit z…" Read More
10Ingredients
70Minutes
360Calories

Ingredients

US|METRIC
  • 12 tablespoons butter (at room temperature)
  • 3/4 cup granulated sugar
  • 2 eggs (at room temperature)
  • 3/4 cup flour
  • 1/2 cup self rising flour
  • 1/3 cup milk
  • 1 tablespoon grated lemon peel (finely)
  • 1 tablespoon lemon juice
  • 1/2 cup sliced almonds
  • powdered sugar (to dust)
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    Directions

    1. Preheat the oven to 325°F. Grease and line an 8 x 4 inch loaf pan with parchment paper, extending paper at long sides for handles.
    2. Beat 9 tbsp of the butter and 3/4 cup of the granulated sugar in a large bowl with electric mixer on medium speed until pale and creamy. Add eggs, one at a time, beating well after each addition.
    3. Stir in 3/4 cup of the flour, self-rising flour, milk, half the grated lemon peel and the lemon juice until just combined. Spoon into prepared pan; smooth top with a spatula.
    4. Place remaining 2 tbsp sugar, 2 tbsp flour, remaining lemon peel and the almonds in a medium bowl. Using fingertips, rub in remaining 3 tbsp butter to make coarse crumbs. Sprinkle over top of cake.
    5. Bake for 50-55 mins or until a skewer inserted into the center comes out clean. Cool in pan on wire rack 5 mins. Remove from pan; cool completely. Dust with powdered sugar.
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    NutritionView More

    360Calories
    Sodium10% DV250mg
    Fat34% DV22g
    Protein12% DV6g
    Carbs12% DV37g
    Fiber4% DV1g
    Calories360Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat12g60%
    Trans Fat
    Cholesterol100mg33%
    Sodium250mg10%
    Potassium110mg3%
    Protein6g12%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate37g12%
    Dietary Fiber1g4%
    Sugars21g42%
    Vitamin A10%
    Vitamin C4%
    Calcium8%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Liz allcote 2 years ago
    I’ve just made this cake, and from the start I wondered why there were 2 different flours used, plain AND SR flour but no baking powder added so unfortunately it has come out half the size of the picture, and I don’t like the topping, I think a nice lemon icing drizzled over it would of been better, never mind, it’ll still get eaten with a nice cup of tea.
    Marie I. 2 years ago
    I made this cake last night and it didn't come out like the picture that is shown with the reciepe . My daughter said it didn't have any taste .My grandaughter said it wasn't too bad . I was surprised that it didn't ask for baking powder or baking soda .The cake came out no even 2 inches high. I would give it a 2 star rating.
    jo s. 3 years ago
    I made two loaves last month subbing grapefruit zest and fresh juice but didn't make the topping. Also added a capful of this gourmet orange extract I have and frosted one with easy buttercream frosting to which I added a little of this extract I think I got from Cook's Catalogue before they folded. the flavor is vanilla butternut. the cakes were delicious!

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