Quick Lemon Cake

    (183)
    45 minutes

    This is a very quick and easy cake recipe, great for teaching children how to bake. It's delicious and no trouble at all.


    160 people made this

    Ingredients
    Serves: 10 

    • 2 cups (250g) plain flour
    • 2 teaspoons baking powder
    • 1 cup (220g) white sugar
    • 1 teaspoon salt
    • 125g butter
    • 1 egg
    • 1 cup (250ml) milk
    • 1 teaspoon vanilla essence
    • 1 teaspoon lemon essence

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C grease and flour a loaf tin.
    2. In a large bowl, mix flour, baking powder, sugar and salt. Cut in butter. Break 1 egg into a measuring cup and then fill to the 1 cup line with milk. Add to dry ingredients and beat well. Add vanilla and lemon flavouring.
    3. Pour batter into loaf tin. Bake at for 30 minutes or until a toothpick inserted into the centre of cake comes out clean.

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    Reviews and Ratings
    Global Ratings:
    (183)

    Reviews in English (166)

    by
    107

    This recipe was incredibly simple. I added a lemon syrup made of 1/4 c lemon juice and 1/4 c of sugar. Placed on low heat until sugar dissolves and pour over cake. I also added a lemon glaze made of 1 c confectioner's sugar (sifted) 1 3/4 Tbs of lemon juice whipped together until smooth, and poured over a completely cooled cake. It was outstanding. Thank you for the recipe.  -  25 May 2003  (Review from Allrecipes USA and Canada)

    by
    59

    This recipe makes an excellent pound cake in my estimation...there's just not enough lemon flavour to justify its name. That's the only reason for four stars instead of 5. I added lemon zest to the batter; then drizzled a lemon juice/sugar solution over the fresh-out-of-the-oven cake and the lemon flavour was still very subtle. However, that being said, this is still an excellent pound cake and I won't hesitate to use this recipe again. By the way, I didn't cut in the butter as per instructions. I creamed the butter with sugar & egg, added the extracts, then added the dry ingredients alternately with the milk. Took about 50 minutes until done.  -  19 May 2008  (Review from Allrecipes USA and Canada)

    by
    51

    This recipe has compelled me to write a review! Do not make this cake. I did not care for this recipe. And if I could have given it a negative star I would have. It took over an hour and a half to cook, not 30 minutes. The crumb was uneven in many places as well as flavors. And of course the crust was hard as a rock, but amazingly despite the 1hr 45 min cooking time , the inside was moist. I was forced to make a glaze because the cake isn't sweet enough. The Glazed Lemon Bundt Cake is much better. All that said... I wish people on this site would rate recipes only if they've actually used it as is. Frankly I am tired of people listing the dozen or so changes that they make to a recipe then giving it 4 or 5 stars!  -  01 May 2010  (Review from Allrecipes USA and Canada)

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