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| Lemon Cake
Ingredients Cake 275g (11 oz) self raising flour 200g (8 oz) caster sugar 1tsp baking powder 3tsp lemon/lime peel 1 tbsp lemon/lime juice 100ml (4 fl oz) vegetable oil 200 ml (8 fl oz) cold water 'Butter' Icing Ingredients 300g (12 oz) icing sugar (sieve it first) 100g (4 oz) vegan margarine 2 tbsp lemon/lime juice Glace Icing Ingredients 150g (6 oz) icing sugar (sieve it first) A few tablespoons lemon/lime juice Instructions 1) Put self-raising flour, baking powder, sugar and peel in a bowl and mix well. 2) Pour over vegetable oil and lemon juice, and then the water. 3) Beat thoroughly with a wooden spoon or electric whisk. 4) Pour into two round 8" sandwich tins and bake for about 25 minutes at 200ºC/400ºF until cooked through. 5) When cool, sandwich the cakes with 'butter' icing, and decorate the top with glace icing. For the Butter Icing 1) Beat margarine until very soft. 2) Add icing sugar 50g (2 oz) at a time. Stir in lemon juice. For the Glace Icing 1) Sieve icing sugar into a bowl. 2) Stir in lemon juice until icing is just runny enough to pour over cake. |
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| Oven Temperature: 200ºC/400ºF/Gas 6 |
| Cooking Time: 25 minutes |
| Quantity: Makes 10 slices |
| This is one of my personal favourites, and one of my most popular cake recipes. I use my favourite cake tins lined with a circle of this stuff. |
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