I am so lucky we have a lemon tree in the back yard because I can make this deliciously moist and tangy cake anytime!
It is the perfect treat for your next high tea or bake sale, makes a thoughtful food gift, or afternoon treat. Every time I've made it, it gets devoured in minutes. And the best part? This is a one bowl cake mix which also makes clean up a breeze.
I have tweaked the recipe a couple of times and found that rice bran provides a slightly denser, moister crumb while coconut oil works too but is just a little drier. In a pinch you can use regular vegetable oil and still get a great result.
You can double the lemon icing recipe if you prefer a sweeter cake
Break this cake into small pieces, place into a bowl and top with with chopped pineapple, jelly and custard or whipped cream for a super easy and tasty trifle.
Make into cupcakes and serve with a cream cheese frosting for ultimate decadence!
YOU WILL NEED
1 cup castor sugar
2 tablespoons room temperature butter
1 teaspoon vanilla extract
1/3 cup lemon juice
Zest of half a lemon
1 teaspoon lemon extract (optional but gives a bit more zing)
1/2 cup rice bran oil (or coconut or vegetable oil)
1+1/2 cup plain flour
1/2 teaspoon baking soda (sifted)
1/2 teaspoon baking powder (sifted)
1/2 teaspoon salt
1/2 cup icing sugar
1-2 tablespoons milk
1/4 teaspoon lemon extract
Preheat oven to 180°C/350°F. Grease and line a square 22cm x 12cm/ 8.5 x 4.5 inch loaf tin and set aside.
In a large mixing bowl add the eggs, sugar, butter, vanilla, lemon juice, lemon zest, lemon extract and rice bran oil and blend well with an electric hand mixer or in your cake mixer until well combined.
Add flour, baking soda, baking powder, salt and beat again until well combined and smooth.
Pour batter into your prepared tin.
Bake for 25-35 minutes or until a toothpick/knife inserted into the cake comes out clean.
Allow to cool and transfer to a serving plate and drizzle icing over the top of the cake.
To make lemon icing add all the icing ingredients in a small mixing bowl and stir until combined. Start with one tablespoon of the milk and stir in, check consistency and keep adding 1/2 a tablespoon at a time until you get a good, easy to drizzle consistency.
Let the icing set before slicing.
Serve as is or with gently whipped cream with a hint of sugar and vanilla extract added.
You can double the lemon icing recipe if you prefer a sweeter cake.
Break this cake into small pieces, mix with chopped pineapple, jelly and custard and whipped cream for a super easy and tasty trifle.