Recipe adapted from taste.com.au
Lemon meltaway cake recipe
servings
18
prep time
15m
cook time
30m
0 people saved this recipe.
Wondering why this lemon cake recipe is called ‘meltaway’? Well, it’s the only way to describe the heavenly sensation of the moist, buttery cake melting away in your mouth - you really do have to try it for yourself. The sweet glaze on top adds another lemony touch, but it does require 1 hour to set so make sure you ice the cake well before you plan to serve it. We think this lighter, spongy cake is perfect to serve for morning or afternoon tea, or even as an after-dinner dessert. If you love lemon melting moments, you’ll love this cake.
10 Ingredients
4 Method Steps
Step 1
Preheat oven to 170C/150C fan forced. Grease a 16 x 26cm (base) slice pan and line with baking paper, extending paper over the two long sides.
Step 2
Use electric beaters to beat the butter, sugar and lemon rind until pale and creamy. Add the eggs one at a time, beating well between each addition. Sift the flours over, add the juice and fold together until combined.
Step 3
Spread into prepared pan and smooth the surface. Bake for 30 minutes or until lightly golden and springy to a gentle touch in the centre. Leave in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 4
To make glaze, combine the icing sugar, butter and 1 tbs lemon juice in a bowl and stir until smooth, adding more juice if necessary. Spread over the cake and leave for 1 hour or until set. Cut into squares to serve.
Reviews (0)
Please read our Community Guidelines before publishing a review!
Copyright © 2024 Cactive Pty Ltd. All Rights Reserved.