When I was in high school, I was a serial baker.
I was the kind of student who put a lot of pressure onto herself and that required a lot of exausting mental work. So I needed to find a way to give myself a break and relax, and baking was just that.
Ensued as many as 6 types of cakes a week being baked, which was really quite a lot for a family of 5 to go through. Thankfully, my siblings’ classmates and mine were always willing to land a hand on the eating front.
From that baking frenzy, I kept the unshakable feeling that cake makes many bad things better, as well as a handful of ‘best in show’ recipes, amongst which this simple lemon cake one.
A simple lemon cake is a baking classic- and this recipe is perfect on all fronts.
Pressed for time? It literally takes minutes to whip up and can happily be made the day before. Plus there’s no need for syrups or any fussing about.
Don’t have any fancy equipment or ingredients / not in the mood for a lot of washing up? All it takes is basic ingredients, one bowl and one baking tin.
Not very comfortable with baking projects? It’s basically impossible to ruin (you could even put all the ingredients in a blender).
Scared it’ll be dry and/or boring? Do you really think I’d still be making this recipe after all those years if it wasn’t the most incredible simple lemon cake ever?
I’m talking big on zesty flavours, moist and absolutely perfect both with a cuppa for afternoon tea or a spoonful of Greek yoghurt for breakfast and brunch!
So, if life gives you lemon… make lemon cake!
- 125g granulated sugar
- 160g self-raising flour and 1 tbsp for the tin
- 125g melted butter and a bit for the tin
- 3 eggs
- Zest and juice of 1 lemon (or zest of two if, like me, you like your cake SUPER zesty!)
- Pre-heat the oven to 180°C (gas mark 5/350°F).
- Butter and flour a rectangular cake tin.
- In a large bowl (or a blender), mix together all the ingredients.
- Pour the batter into the prepared cake tin and bake for 35-40 min or until a toothpick inserted in the middle comes out clean.
- Transfer to a wire rack (or a plate/dish large enough to accomodate your cake) to cool before slicing and serving on its own or with Greek yoghurt / ice cream / lemon curd / fresh berries...
Want to make it less simple? Try switching the lemon for orange or any other citrus, add some berries or elderflower syrup to the batter before baking, or slice the baked cake in half and garnish with lemon curd.