Lemon Cream Cake
Prep time
Cook time
Total time
  • 4 eggs
  • 1¾c castor sugar
  • zest of 2 lemons
  • 150ml cream
  • 1t vanilla extract
  • 2 c plain flour
  • 2t baking powder
  • 100g butter melted and cooled
  1. Preheat the oven to 180*c
  2. Beat together the eggs and castor sugar until light and fluffy
  3. Stir through the lemon zest, cream, and vanilla
  4. Fold through the flour and baking powder
  5. Fold through the melted butter
  6. Pour the mixture into a greased ring tin
  7. Bake for 40 minutes or until the cake has set
  8. Allow to cool before pouring the glaze over the top
To ice, combine a cup of icing sugar with enough lemon juice to make a runny glaze and then pour over the top of the cooled cake
Recipe by Country Life Experiment at http://countrylifeexperiment.com/2016/07/lemon-cream-cake/