Easy Lemon Copha Cake

Easy Lemon Copha Cake


45 people made this

This is a great moist cake recipe from the 1930s. It rises high in the ring tin and smells heavenly baking.

Sylvia Zumpano

Serves: 16 

  • 3 1/2 cups (440g) plain flour
  • 1 teaspoon salt
  • 375g copha
  • 3 cups (660g) white sugar
  • 6 eggs
  • 1 cup (250ml) milk
  • 1 teaspoon vanilla essence
  • 2 tablespoons lemon essence

Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

  1. Preheat oven to 180 degrees C. Grease and flour a 25cm ring tin.
  2. Sift together the flour and salt. Set aside.
  3. In a large bowl cream together the copha and sugar until light and fluffy. Beat in the eggs one at a time.
  4. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Beat in the vanilla and lemon essence. Pour batter into prepared cake tin.
  5. Bake in the preheated oven for 90 minutes or until a toothpick inserted into the centre of the cake comes out clean.
  6. Let cool in tin for 10 minutes then turn out onto a wire rack and cool completely.

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