Tangy Lemon Cake

This is one of my favourite cakes which i have made extra tangy and is delicious with a nice cup of tea.

  • Ingredients
  • 225g soft baking margarine,
  • 250g sugar
  • 400g plain flour
  • 4 eggs
  • 2 fld oz  lemon juice
  • 1 tsp vanilla extract
  • 1 tbs grated lemon rind
  • 6 fld oz milk
  • 1/2 tbs grated orange peel
  • 1/4 tsp salt
  • 2 tsp(level) baking powder
  • For the glaze
  • 3    fld oz lemon juice
  • 1   tbs water
  • 1   1/2 tsp lemon extract
  • 150g sugar


  • Pre heat your oven
  • Whisk the margariner and sugar in a mixing bow until creamy. Beat the eggs in one at a time at intervals of 45 seconds. This is to get the air incorperated into the mix.
  • Beat in extracts.Add seived flour, baking powder and salt and milk in to the mixture in 4 stages..beating well  Stir in orange and lemon peel.
  • Pour into a greased and floured 10-in. bundit or tube pan and place on the middle shelf of your oven..
  • Bake at 350 degrees F for one hour or until a tooth pick inserted near the center comes out clean. Cool for 10/15 minutes; invert onto a wire rack. Cool 10 minutes longer. Combine glaze ingredients and put them in a pan on a medium heat and bring to the boil. Lower the heat and simmer for 4/5 mins and then remove from the heat. Prick the top of the warm cake with skewer and gently pour over the drizzle and dont be afraid to use all the glaze. Cool completely before serving.

Oven temperature: 180c /Gas4/350F

This i better eaten after standing for at least 4/5 hours

I have also drizzled a lemon flavoured icing which is optional.



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Filed under Cakes, English/European

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