- 125g butter, softened
- 2 teaspoons finely grated lemon rind
- 275g caster sugar
- 3 eggs
- 225g self raising flour
- 125ml milk
- 60ml lemon juice
2. Beat butter, rind and sugar with electric mixer until light and fluffy. Add eggs one at a time, beating until just combined between additions (mixture might separate at this stage, but will come together later). Stir in sifted flour, milk and juice in 2 batches.
3. Pour mixture into pan; bake about 50 minutes. Stand cake for 5 minutes; turn top-side up unto wire rack to cool.
I was oohing and umming about whether to make icing as I tried to search for low fat icing (no such thing!) so I settled on a basic icing (mix 2 cups of sifted icing sugar, 20g melted butter and juice of one lemon) that complimented the cake perfectly.
One of the best products I have found is the disposable icing piping bags by Multix that contains 5 plastic piping bags with 3 nozzles (I was at 2 minds - contribute to more plastic in our landfill or waste litres of water trying to wash a cloth piping bag?). Since Victoria still has water restrictions, I'm afraid I went with the plastic piping bags.
Nigella Lawson and did devour the big cupcake cake straight after I iced it. Bliss!
I only used up 2 lemons... what to do with the other 3?