Lemon Cake

It’s so wonderful being a teenager and not worrying about what to eat and how fat you’ll get – well at least that’s what it was like when I was growing up! These days it’s a whole different story.  I spent the Summer of 1994 in Singapore and was introduced to the infamous Lemon Cake my Uncle’s House Keeper would bake. It reeked of Lemon, had the perfect Zesty touch to it and was dense and moist at the same time. Lemon Cake dusted with Icing Sugar; that was a first for me. But what a lovely first it was! Don’t be alarmed by the number of eggs that go into this recipe. For a 9” cake tin it will fill right to the top and also rise. This won’t be one of your fancy cakes you make but more of a nice comfortable tea time cake. The cake may crack at the top as well but nothing a thick layer of Icing Sugar won’t hide 🙂 And it IS made without any oil or butter, I haven’t missed it out of the recipe. 

My Uncle who’s housekeeper would bake this for us, was visiting me and coming over for tea. I thought it would be wonderful to bake this simple, yet refreshing and sweet cake for him. 

5 eggs
2 cup sugar
3 cups flour
4tsp baking powder
1/2 tsp salt
Grated rind of 2 lemons
1 tbsp vanilla
600ml double cream
Juice of 2 lemons
1/3 cup caster sugar


  1. Beat eggs until thick and pale yellow. Gradually beat in sugar
  2. Mix flour with baking powder, salt and rind and set aside
  3. Mix vanilla and cream
  4. Alternate between adding flour and double cream to eggs, beginning and ending with flour
  5. Pour into 9″ round pan and bake in pre-heated oven for 1hr 40mins or until feels firm to touch and dry in centre when skewer taken out
  6. Stir in lemon juice with sugar until almost dissolved and spoon mixture over warm cake and let the cake cool
Beat eggs until thick and pale
Mix the dry ingredients
Mix vanilla & cream
Alternate cream mixture and flour, starting and ending with flour
Pour batter into a lined cake tin
Brush the cake with the lemon glaze and don’t worry about the cracks
Dust with icing Sugar

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