Easy Moist Lemon Ring Cake

    Easy Moist Lemon Ring Cake


    63 people made this

    This cake comes out dense like a pound cake but soft and moist like a regular cake and makes a delicious sweet crust.

    Serves: 14 

    • 375g margarine
    • 3 cups (600g) white sugar
    • 5 eggs
    • 2 1/2 cups (310g) plain flour
    • 1/2 cup (60g) self-raising flour
    • 1 cup (250ml) evaporated milk
    • 1 tablespoon lemon essence
    • 1/2 teaspoon vanilla essence

    Preparation:15min  ›  Cook:1hour15min  ›  Ready in:1hour30min 

    1. Don't preheat oven. Grease and flour a ring tin. Sift together the plain flour and self-raising flour; set aside.
    2. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the milk, mixing just until incorporated. Finally, stir in the lemon essence and vanilla.
    3. Pour batter into ring tin. Place cake in cool oven and set oven to 180 degrees C. Bake for 1 hour and 15 minutes, or until toothpick inserted in centre comes out clean.

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