Difference between revisions of "Quick Lemon Cake"
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(→Cake: vegetable oil not necessarily olive oil) |
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* 3 eggs, beaten |
* 3 eggs, beaten |
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* 1/2 cup milk |
* 1/2 cup milk |
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* 1/2 cup of mild-flavoured |
* 1/2 cup of mild-flavoured vegetable oil |
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=== Icing === |
=== Icing === |
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* 1 cup icing sugar |
* 1 cup icing sugar |
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=== Icing === |
=== Icing === |
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* Sift icing sugar into a small bowl. |
* Sift icing sugar into a small bowl. |
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* Add |
* Add lemon juice to sweetness and thickness that suits your personal style/taste. |
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== Source == |
== Source == |
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Latest revision as of 01:57, 20 November 2010
Ingredients
Cake
- 2 cups self-raising flour
- 1/2 cup caster sugar
- Finely grated rind of 1 lemon
- 3 eggs, beaten
- 1/2 cup milk
- 1/2 cup of mild-flavoured vegetable oil
Icing
- 1 cup icing sugar
- Juice of 1 lemon
Method
Cake
- Heat oven to 180 degrees C.
- Lightly grease a 20cm cake tin and line with grease-proof paper.
- Sift flour into a large bowl. Stir in sugar and lemon rind.
- Whisk eggs, milk, and oil. Fold into dry ingredients.
- Pour into tin. Bake for 35-40 minutes (test with a skewer).
Icing
- Sift icing sugar into a small bowl.
- Add lemon juice to sweetness and thickness that suits your personal style/taste.
Source
http://womansday.ninemsn.com.au/article.aspx?id=266045
