Lemon cake

Light zesty sponge loaf using our scrumptious goats’ butter.

  • Servings: 10
  • Prep Time: 15mins
  • Cooking Time: 45mins

What you'll need

For the drizzle topping

  • juice of 1 1/2 lemons
  • 85g caster sugar

How to make it...

  1. Pre-heat oven to 190°C and grease a 8x21 cm loaf tin.
  2. Cream the butter and sugar in a bowl until soft and fluffy.
  3. Gradually add the beaten eggs into the creamed mixture.
  4. Fold in the flour and the lemon zest.
  5. Spread the mixture evenly in the tin and bake for 45-50 minutes until springy when touched.
  6. Allow the cake to cool in the tin.

While the cake is cooling mix together the juice of 1 ½ lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.