350g( 2¾ cups) plain flour(all purpose flour or cake flour)
330g(1 ⅔ cups) sugar
1tbspbaking powder
½tbspbicarbonate of soda
200g(7/8 cup) softened butteror margarine such as Stork
4medium eggs
120ml(½ cup) whole or semi skimmed milkroom temperature
1tspvanilla extractor vanilla paste
2lemonszest only
Lemon Syrup
2lemonsjuiced
100g(½ cup) granulated sugar
For the glaze
2lemonsjuiced (use the zested lemons)
360g(3 cups) icing sugarpowdered sugar
water, as needed to thin the icing
lemon zest or lemon slicesto decorate
Instructions
Preheat the oven to 170C (340F). Mist a rectangular tin with cake release and line with baking paper letting the edges hang over the sides.
Put the flour, sugar, baking powder and bicarbonade of soda in a large mixing bowl and mix together to combine.
Add the softened butter, eggs, milk, vanilla and lemon zest.
Start beating at lowest speed setting until ingredients come together. Increase the speed to maximum and beat until the batter is completely smooth - about 30 seconds to one minute. Stop the mixer and scrape the bottom and sides of the bowl halfway through.
Transfer batter to the prepared cake tin and level using a spatula.
Bake for 35-40 minutes or until the cake is golden and feels springy to the touch. A skewer inserted in the centre should come out clean – if not cook for a further 5 minutes.
Mix the ingredients for the syrup together in a bowl and brush over the warm cake so that the syrup sinks in.
Lift the cake out of the tin using the overhanging paper and transfer to a wire rack to cool.
Mix the juice, icing sugar and water to make the glaze. Add the water gradually, only adding as much as you need to create a thick but spreadable glaze.
Spread the icing over the cake using an offset spatula. Decorate with lemon zest, lemon slices or sprinkles.
Slice the cake into squares using a serrated knife and make sure to share!
Video
Notes
If you are using self raising flour then add only 1 tsp baking powder (no baking soda).
Unless specified otherwise all your ingredients including butter eggs and milk should be at room temperature in order to achieve a smooth batter. If one or more of the ingredients are cold they will cause your batter to split or look curdled.
If your milk is cold from the fridge then heat briefly in the microwave or saucepan until just tepid. Make sure the milk is body temperature - not too hot!
Place cold eggs into warm water for five minutes to bring them back to room temperature.
Cut cold butter into cubes and leave for an hour on your counter to warm up or use margarine (Stork).
This is a great cake for bake sales and parties as it serves a big crowd. It keeps well in an airtight container for 2-3 days if you want to keep it all to yourself!