If you like lemony taste, you will definitely love this cake. The buttery sponge is perfectly complimented by the lemon syrup, which soaks into the cake giving it a gooeyness which is even better the next day!
- Butter - 125 gm
- Caster Sugar - 175 gm
- Eggs - 2 large
- Self-raising flour - 175 gm
- Granulated Sugar - 50 gm
- Lemons - 2, preferably unwaxed
Preheat the oven to 180 degree, 10 minutes before baking. Lightly oil and line the base of an 18 cm/7 inch square cake tin with baking paper. In a large bowl, cream the butter and sugar together until soft and fluffy. Beat the eggs, then gradually add a little of the egg to the creamed mixture, adding 1 tablespoon of flour after each addition. Finely grate the rind from one of the lemons and stir into the creamed mixture, beating well until smooth. Squeeze the juice from the lemon, strain, then stir into the mixture.
Spoon into the preapred tin, level the surface and bake in the preheated oven for 25-30 minutes. Mix the zest of the last lemon with 25 gm of the granulated sugar and reserve. Squeeze the juice of that lemon into a saucepan. Add the rest of the granulated sugar to the lemon juice and heat gently, stirring occasionally. When the sugar has dissolved simmer gently for 3-4 minutes until syrupy.
With a fine skewer prick the cake all over. Sprinkle the lemon zest and sugar over the top of the cake, drizzle over the syrup and leave to cool in the tin. Cut the cake into squares and serve.
Other lemon recipe:
Other cake recipe:
Source: Everyday Cookery, Baking Book
Loved the lemon cake
Thanks for the recipe…..My husband just loves the flavor of lemon in cakes. and I am all the eager to cook this for him . Thanks Maria! Adding you to my blogroll 
Hii Maria…Cake luks so yummy…Love to try it…If we r using plain flour instead of self raising flour can u pls tell me the measurement of baking powder….pinnae one more doubt…wat is the diff b’w lemon rind n zest.??
Thanks Roopa, Please try it and let me know the result .
Hi Zareen, Thanks for visiting my blog. You can use 1 teaspoon of Baking soda and 1/2 teaspoon of Soda bicarbonate if you are using plain flour. Regarding lemon rind n lemon zest, i dont know the exact difference. As far as my understanding its more or less the same. Anyways, i will try to get details of it and if i get a clear idea, i will definitely let you know
thank u so much maria…
Hi Maria, ur blog is gud, loved it
Will keep dropping by often and have added you in my blogroll. Look forward to try ur recipes soon inshallah.
Thanks Mona for visiting my blog and for also linking me. Please try out the recipes and let me know your comments
Hi Maria, i made this cake and it came out beautifully, i actually had a confusion abt the measure ments as it was in grams, so followed a similar recipe from another site, but have to say, inspiration is from you
my hubby loved it a lot 
thank u!
Thanks Roopa, happy to hear that it came out well for you. Even my husband loved its taste
The cake looks so good!
i’m gonna try this one..and someone else already asked my doubt..what to use when using ordinary flour..
hey im sorry but whats the difference between baking soda and soda bicarbonate?
Gitu,i think both sodas give raising property,but bicarbonate of soda gives softness for the cake…i read that somewhere before….maria,one question.my husband loves lemon cake,so wud like to try this one.want to know the lemon u mentioned here,is that the big one(lemon)or the small one(lime)?is it ok to use ordinary sugar instead of castor sugar?….the pictures along with the recipes is really a great idea….after cooking, one can know how it looks!!great work maria!And i love the way u write the recipe instructions..very well organised..keep it up..
Hi Maria. I am glad I discovered your blog. It is really nice, with great recipes. I have enjoyed it a log. Great work.
My understanding of the difference between lemon zest and lemon rind is lemon zest is the yellow skin which is the part with the flavouring and the natural oils, lemon rind is the both the white part (pith) and the lemon zest together.
Great recipe Maria, I will have to resist the urge to keep making it!
Hi maria…
Have been thinking of making this cake for quite long time since my husband loves the tangy taste of lemon in cakes…finally baked it yesterday and it came out fantastic…..simply woooow….m not a big fan of lemon taste but even i loved it….so soft and moist…..i added lemon icing on top…Thank you so much for this wonderful recipe and ur detailed description of the recipe.
got any recipe for chocolate cake?…tried and successful one?
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