Monday, April 23, 2012


250 gm butter
200 gm caster sugar
4 eggs
280 plain flour
1 tsp baking powder
1 lemon finely grated zest
100 ml non dairy whipping cream


1 lemon juice
200 gm icing sugar

Both mix well.


Preheat oven to 180°C.
Line 2 loaf tins with greaseproof paper.

Beat butter & sugar until light &fluffy.

Add in eggs one at a time & beat well.

Fold in flour & remaining ingredients &
mix well.

Pour the batter into 2 loaf tins ( 7” × 4”) .

Bake in preheated oven for 45 minutes
or until well cooked.

Remove & cool before invert out the cake.

Spread lemon icing on top of the cake.

Cut into slices & serve.

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