Summer of winter. Wedding or tea party. This cake will always be a classic.
Classic Lemon Cake
Preheat oven to 180°C and grease 3 x 8" Cake Rounds with non-stick spray.
Beat the eggs and sugar using an electric mixer until pale in color and fluffy.
Reduce the mixers' speed to slow and slowly add the oil followed by the lemon zest. Beat until well incorporated.
In a measuring jug, mix the milk, lemon juice, and vanilla essence. Mix well and keep aside.
In a clean mixing bowl, sieve the flour, baking powder, and salt together.
With the mixer running at a slow speed, add a third of the flour mixture to the egg mixture, once incorporated, add half of the liquid mixture. Beat until well mixed.
Add another third of the flour mixture, followed by the remaining liquid mixture. Beat until well mixed.
Finally, add the remaining flour mixture. Beat until well combined and no streaks of flour are visible.
Pour the batter in the prepared cake rounds and bake for 25 - 30 minutes.
Flip the cake onto a cooling rack, and allow to cool completely before frosting the cake.
Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment.
Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
Add icing sugar, 1cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and beat for about 1 minute to lighten the frosting.
Add the salt, lemon juice, and food coloring, beat until well incorporated.
Refrigerate for 10 minutes before frosting the cake.
- Amount Per Serving
- Calories 924.46
- % Daily Value *
- Total Fat 46.83g73%
- Saturated Fat 19.32g97%
- Trans Fat 1.03g
- Sodium 338.01mg15%
- Total Carbohydrate 124.54g42%
- Dietary Fiber 0.88g4%
- Sugars 95.76g
- Protein 5.59g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.