Sunday Lemon Cake


Because Sunday is for relaxing, baking should take no time and the result be still worthy of a glorious Sunday. This is how this Lemon Cake came about because zesting an organic lemon is fancy enough. 
Ingredients:
(I use two round 6" or 15cm round tins for this recipe)

For the cake:
175g self-rising flour
175g soft butter
80g sugar
3 eggs
the zest and juice of 1/2 lemon

For the cream:
20g soft butter
75g cream cheese 
3 tablespoons icing sugar
the zest and juice of 1/2 lemon
  • Pre-heat the oven to 160°C
  • Lay the bottom of the tins with baking paper
  • Cream 175g butter and 80g sugar with the zest and juice of 1/2 lemon
  • Add the 3 eggs, one at a time
  • Fold in the 175g self-rising flour
  • Divide the batter in the two tins and bake for 30min.
  • Let cool down in the tins.
  • For the cream, mix the 20g soft butter with 2 tablespoons icing sugar and the zest and juice of 1/2 lemon. Add the 75g cream cheese.
  • Spread the cream on one of the cakes and place the second one on top before sprinkling with 1 tablespoon icing sugar.
It's ready, enjoy!

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