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Easy Lemon Butter Cake


  • 125g butter, softened

  • ¾ cup caster sugar

  • 2 eggs, slightly beaten

  • Zest of 1 lemon

  • 2 teaspoons lemon juice

  • 2 cups self raising flour

  • Pinch of salt

  • ½ cup of milk


  • 1.

    Line the base of a greased deep 20cm tin with baking paper.

  • 2.

    Cream the butter and gradually add the sugar until the mixture is light and fluffy.

  • 3.

    Gradually beat in the slightly beaten eggs, adding them one at a time, and beating until well-incorporated before adding the next.

  • 4.

    Preheat your oven to 180C.

  • 5.

    Sift the flour and salt together (you can do this a few times, which will help to make the cake lighter).

  • 6.

    Gently fold the flour and salt into the creamed butter mixture, alternating the flour with the milk and lemon zest and juice being careful not to overwork the mixture.

  • 7.

    Spread the mixture evenly in the prepared tins and bake for 40-45 minutes, or until cooked through (a skewer will come out clean).

  • 8.

    Leave on a wire rack to cool completely.

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