Italian Lemon Cake
This light and lemony cake is the perfect accompaniment to afternoon tea, after an exciting game drive at
The Last Word Kitara.
180ml all-purpose flour
1 teaspoon baking powder
2 eggs (large)
zest of one lemon
2 tablespoons lemon juice
150ml vegetable oil
Icing sugar, water and lemon zest combined to make a light glaze.
Let’s Get Cooking!
Pre-heat oven to 180˚C, grease and flour a 7-inch cake or bundt pan.
In a small bowl whisk together the flour and baking powder.
In a large bowl beat on low to medium speed (low is best but no higher than medium speed) sugar and eggs until very fluffy and light. Approximately 5 minutes.
Then add the zest, juice, oil and milk, beat until combined. Then add the flour mixture and beat on low speed until smooth.
Pour into prepared cake pan and bake for approximately 40 minutes or until toothpick comes out clean. Let cool in pan then remove to a cake plate.
Let the cake cool completely before icing.