recipes_Australia_Issue_130_May_2017

2222 recipesrecipes++ MAY 2017 MAY 2017

PHOTOGRAPHY

ROB SHAW & DEAN WILMOT

Add a little zing to your autumn baking with these top-tasting treats

Citrus cakes

Luscious Lemon Cake

SERVES 8 PREP 20 minutes + cooling
COOK 45 minutes COST $2 a serve

125g butter, at room temperature
¾ cup caster sugar
2 eggs, at room temperature
2 cups self-raising flour
¼ cup lemon juice
¼ cup milk
1 quantity Lemon Icing (recipe, right)
Strips of lemon zest, to decorate

1 Preheat oven to 180ºC/160ºC fan-forced.

Grease and line a deep 20cm (base

measurement) round cake pan with baking

paper. Using an electric mixer, beat butter

and sugar in a bowl until pale and creamy.

Add eggs, one by one, beating well after

each addition. Sift flour over butter mixture.

Add juice and milk; stir to combine.

2 Spoon mixture into prepared pan; level

surface. Bake for 45 minutes or until a

skewer inserted at centre comes out clean.

Stand cake in pan for 5 minutes, then turn

out onto a wire rack to cool completely.

3 Spread Lemon Icing over cooled

cake, allowing it to drip down sides.

Serve sprinkled with zest.

LEMON ICING

MAKES 1 quantity PREP 5 minutes

1 cup icing sugar

2 tablespoons lemon juice

Sift icing sugar into a large bowl. Gradually

add juice, stirring until a smooth.