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Simple Lemon Cake

This is a really light fluffy sponge with a zesty lemon decorative top. Perfect for morning or afternoon tea since it isn’t too heavy. 



  • 2 lemon, zest and juice
  • 2 more lemons thinly sliced
  • 2 tablespoons honey, melted
  • 250g butter
  • 250g sugar
  • 250g SR flour
  • 4 eggs


  1. Preheat oven to 180 degrees centigrade.
  2. Line an 8 inch cake time with grease proof paper, make sure the paper comes up the sides as little to hold the honey. Do not use a loose bottom tin, the honey will seep out.
  3. Pour the honey onto the grease proof paper in tin.
  4. Arrange lemon slices on top of the honey.
  5. Place butter & sugar into a bowl and beat with an electric whisk or good old fashioned wooded spoon until light and fluffy.
  6. Add one egg at a time and whisk in between both additions.
  7. Add the zest and juice of two lemons to the mixture and combine.
  8. Sift in flour butter mixture and fold in with a metal spoon till all combined.
  9. Spread sponge mixture over lemons ensuring it touches the side so the honey does not bubble up.
  10. Bake in oven for 35- 40 minutes or until an inserted knife comes out of the sponge clean.
  11. Once cooled, turn flan upside down on a plate and remove the tin carefully.
  12. Serve on it’s own or with cream, ice cream or custard. Yum!
2 Comments Post a comment
  1. Gut!

    February 27, 2009
  2. Sehr gute Seite. Ich habe es zu den Favoriten.

    March 13, 2009

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